Ingredients
For the dough:
- Chickpea flour: 100 g
- Buckwheat flour: 80 g
- pea protein: 30 g
- Baking cocoa: 20 g
- Pumpkin seed puree: 30 g
- Applesauce: 120 g
- Baking powder: 10 g
- water: 250 ml
- Gingerbread spice: 2 g
- Chocolate flavoring powder: 6 g
- Cocoa: 20 g
- soy yogurt natural: 100 g
- n.b. sweetener (e.g. erythritol): 4 g
- Flower pollen: 5 g
Preparation
Step 1
Mix all the ingredients for the dough together until it is nice and smooth.
Step 2
Pour the dough into a small cake pan (e.g. 17 cm).
Step 3
Bake the cake in a preheated oven at 170°C convection oven for 30-40 minutes.
Step 4
When the cake is baked, let it cool down. Then take it out of the pan.
Step 5
Mix the ingredients for the glaze and spread it on the cake.
Step 6
Sprinkle the flower pollen on top - done!
