Today we start the day on a sweet note, with a recipe for a vegan cocoa and pear cake without sugar and without fat that I have tested for you!

Soft and very light, easy to make, it obviously does not contain eggs or butter, but not even oil of any kind: it has a small percentage of good monounsaturated fats from almonds and cocoa and can be made with Truvia.

Here is the recipe for the vegan cocoa cake without sugar!

VEGAN CAKE WITH COCOA WITHOUT SUGAR AND WITHOUT FAT

For 10 servings

175 grams of Molino Rossetto stone-ground wholemeal flour
(if you prefer white, try Fiberpasta flour, with a low glycemic index)
65 grams of Truvia (alternatively 160 grams of erythrol plus a few drops of Tic or if you prefer with sugar, 160 grams of cane or normal sugar)
60 grams of bitter cocoa
cinnamon or vanilla flavoring
50 ml of soy, oat, almond or rice milk
150 ml of water at room temperature
50 grams of dark chocolate in pieces or drops
500 gr of pears (about four small medium)
a pinch of salt
a sachet of organic yeast

to decorate:40 tablespoons of sliced ​​or sliced ​​almonds or alternatively 3 tablespoons of grated coconut
Procedure for the vegan cocoa cake.

Mix all the dry ingredients and the aroma in a bowl. Add the water and milk, add the chopped pears and the dark chocolate into pieces or drops. Pour into a non-stick pan or pan covered with parchment paper and garnish with sliced ​​almonds. Put the cake in the oven at 180 degrees for about 20 minutes (do the toothpick test). Let it cool completely before taking it out of the mold (important).

Nutritional values ​​per slice (one tenth of the cake)
Calories: 162, fat 5 grams, carbohydrates 22.8, protein 4.7 grams.