Summer is coming to an end. Our body must slowly adjust to a new season. This means it is getting colder, the nights are slowly getting longer and from a nutritional point of view, the berries are slowly saying goodbye and new seasonal foods are arriving in the supermarket.

Like every month, I have a delicious recipe ready to go with the theme of September and autumn. There are also more news this month.

The time for yourself - also known as selfcare - is generally more important than ever, especially when it comes to autumn and winter. The body adjusts to the colder season, it has to get used to new weather conditions, shorter days, less light and also new seasonal foods are on the table.

 

Now to our recipe of the month.

In line with the topic of selfcare and autumn, I'm sharing a chocolate recipe with you this month. I love chocolate, for me it is like a hug to myself when I enjoy it.

Since my children recently celebrated their birthday, I went to the kitchen and created a delicious vegan cake recipe. Of course you can bake this cake whenever you feel like it. You don't need to celebrate a birthday to do this. It goes perfectly with afternoon coffee or as a dessert after a delicious meal with friends. The cake can optionally be baked gluten-free. It's super simple and tastes big and small.

Vegan Birthday Chocolate Cake

Ingredients:

  • 200g light spelled flour (or buckwheat flour for the gluten-free variant)
  • a pinch of salt
  • 50g cocoa powder
  • 1 teaspoon Baking powder
  • 300ml vegetable milk of your choice
  • 100g olive oil or coconut oil (liquid)
  • 150g coconut blossom sugar or alternatively raw sugar
  • ½ teaspoon bourbon vanilla powder
  • 30g dark vegan chocolate of your choice (I take a chocolate with 85% and more cocoa content and sweetened with coconut nectar)

Preparation:

Mix the dry ingredients (without the solid chocolate) in a bowl, then add the oil and milk and stir everything into a batter. Break the chocolate into small pieces and fold in. Grease a cake pan and bake at 180 degrees top and bottom heat for 30-35 minutes (it's best to do a chopstick test, as the time can vary depending on the oven. It took me about minutes and the cake was perfectly fluffy and still juicy ).

I now wish you a lot of fun baking the cake and of course I am happy if you tag me on social media with your result.
Just use @deboraswellness or #deboraswellness

All the best,
Debora