This vegan cocoa cake does not contain eggs (obviously!) Or cow’s milk: it can be made with both normal flour and whole wheat flour (if you use the normal one: reduce the doses of milk to 200 ml), and contains aquafaba as a secret ingredient, instead of eggs.
The recipe for this vegan cocoa cake is really very very simple.
A one-sixth serving of the vegan cocoa cake is 250 calories. Ideal for breakfast if we are doing a weight loss regimen.

VEGAN COCOA CAKE WITH AQUAFABA
Ingredients:
200 GR OF STONE-GROUND WHOLEMEAL WHEAT FLOUR
100 GR OF COCONUT PALM SUGAR (OR COCONUT SUGAR: OTHERWISE OK THE NORMAL SUGAR)
200 ml OF AQUAFABA (draining from a jar of chickpeas can)
300 ml of ALPRO COCONUT DRINK (or rice milk or other vegetable milk)
30 gr of coconut oil, sweet olive oil or seed oil of your choice
25 gr of BITTER COCOA
ORGANIC YEAST

Procedure : mix the flour with the cocoa and 90 grams of sugar, then mix the milk slowly until you get a homogeneous but thick cream and finally add the oil.
Separately, whisk the cold aquafaba from the fridge with 1 tablespoon of coconut sugar added twice (one teaspoon at a time).
Incorporate the whipped aquafaba to the flour and cocoa cream, finally add the sifted yeast and place in the oven at 175 ° for half an hour.

Calories per serving: 257. (7 grams of fat, 40 grams of carbohydrates and 4 grams of protein)
One serving is equivalent to one sixth of the vegan cocoa cake. 
We can serve it with a spoonful of vegan soy cream or coconut cream (it is obtained by whipping the solid part of Tibiona type coconut milk, after having kept it for half an hour in the freezer) and red fruits. Or with calorie-free caramel syrup and raspberries as pictured!