A delicious wholemeal chocolate pound cake, made with water and no eggs. Perfect for those looking for a vegan, dairy-free and light recipe.
Mix all the ingredients together in a bowl until you get a smooth batter.
Pour the batter into a pound cake pan previously oiled or lined with parchment paper.
Decorate the surface with more chocolate flakes and chips.
Bake at 180°C for about 30 minutes, checking doneness with a skewer.
Let it cool before serving.
Pound cake pan
Store in an airtight container for 2-3 days.
Vegan, lactose-free and egg-free recipe.
Italia, Lombardia
| Energy (kcal) | 422.37 |
| Carbohydrates (g) | 60.18 |
| of which sugars (g) | 13.89 |
| Fat (g) | 16.87 |
| of which saturates (g) | 2.25 |
| Protein (g) | 8.13 |
| Fibre (g) | 6.95 |
| Salt (g) | 0.78 |
