This cake is very close to be called "low fat" and "low-calorie". Very easy to make, fluffy chocolate biscuit. Good recipe for those cutting down sugars in their diet.
Combine flour, baking soda, salt, sweetener and oil in a large bowl. You can use coconut oil instead of peanut butter. Both are heat-resistant oils, which are suitable for baking. Any syrup, sugar, or sweetener can be used instead of erythritol.
Stir in the plant-based chocolate milk gently. I used soy milk in which I melted a bar of dark chocolate.
Chop the nuts and add them to the dough along with the raisins.
Stir well and pour the resulting mixture into a baking tray.
Preheat the oven to 180'C. Bake the cake for 60 minutes.
Enjoy!
Video
Nutrition facts
Follow the link to see detailed nutritional data (calculated by cronometer.com).
Notes
*Sweetener If you are looking for sugar alternatives, I advise you to watch this short video on different substitutes available. Maybe it will help you with decidion! My husband and I have tried Erythritol and so far we like it. It 20-40% less sweet than sugar, and has no specific flavour. Next we want to try xylit - it has good characteristics as well.*Oil In this recipe I use peanut oil, but coconut oil works even better, providing nice coconut flavour. Both oils are heat-resistant, so these are better alternatives for baking (comparing to olive oil).