Vegansk chokladkaka


  • 125 g dairy-free margarine or canola oil
  • 1.5 dl oat cream
  • 145 g PrOatein
  • 2.5 dl caster sugar
  • 1 pinch of salt
  • 1 dl cocoa
  • 2 dl flour


Melt the margarine. If you choose oil instead, this can be used at room temperature. Mix the oil and oat cream. Combine the dry ingredients, then stir in the oil and cream mixture. Place the dough in a springform tin lined with baking paper. Bake in the oven at 200 °C for 20-25 min. Let it cool and then refrigerate for a few hours. Serve with your favourite topping.