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This Vegan Pistachio Chocolate Cake is just as delicious as it is beautiful! Organic Ombar chocolate + our pistachio butter and pistachio mylk is a match made in heaven if you ask us, and in chocolate cake? Simply incredible. You will have trouble not eating the whole cake!

Ingredients:

Instructions:

  1. Preheat oven to 180C degrees.
  2. In a large microwave safe bowl, add the organic Ombar 72% Cacao bar, or coconut oil and cocoa. Melt in the microwave in 30 second increments until mostly melted, and stir well at each interval.
  3. Stir in the vanilla and sugar, then stir in the Lightly Sweetened Pistachio Drink until smooth. 
  4. Add the flour, baking powder and salt to the bowl with the chocolate mixture. Stir with a wooden spoon until just combined.
  5. Transfer the batter to the prepared pan, evenly. 
  6. Drop spoonfuls of the Coco-Nutty Pistachio butter on top of the chocolate cake, then swirl it with a butter knife.
  7. Bake for 35-40 minutes. For best results, let the chocolate cake cool completely.
  8. Sprinkle with some grated organic Ombar Coco Mylk Vegan Chocolate. Enjoy!

Try This Vegan Pistachio Chocolate Cake recipe using our Lightly Sweetened Pistachio Drink, Coco-Nutty Pistachio Butter and organic Ombar chocolate and let us know what you think! Tag us in your delicious re-creation on Instagram or Facebook! Use hashtag #nutsaboutborna to be featured!

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Inesa Slevaite, Marketing Executive at Borna Food

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