A chocolate cake with a soft center, gluten-free, lactose-free, and vegan. Made with water, without eggs or butter, ideal for those looking for a light and tasty dessert.
Mix the oat flour, cocoa, water, seed oil, and sugar (or erythritol) in a bowl until you get a smooth mixture.
Pour half of the mixture into a muffin mold.
Add the previously frozen spreadable cream in the center.
Cover with the remaining mixture.
Bake in an air fryer at 160°C for 10 minutes.
Let cool slightly before serving.
Air fryer
Muffin mold
Recipe ideal for those following a vegan diet or who have gluten and lactose intolerances.
Italia, Lazio
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