We are now on the last leg of this holy month. I have already mentioned in a lot of detail in my earlier posts on the blog, which you can read here. This month is believed to be the month when the Qur’an was sent down to the earth, and the last ten days of Ramadan witnesses a night that is better than a 1000 months, so Muslims stay vigil at night praying to the Almighty from His bounties. Unfortunately, I have noticed that many of us take to finishing off or even starting our Eid shopping during these precious nights, that shouldn’t be wasted at any cost. It becomes imperative on us to educate our brethren the importance of these days and how we must limit our other activities during this time. May He give us the strength and faith to make us among those who see the blessed night and may He bless us abundantly… Aameen…
Coming to today’s post… I bake usually once during Ramadan. I refer to sweet bakes – savory bakes keep happening since it is more healthier to do so for Iftar. At times, the urge to make something sweet just doesn’t keep quiet and I end up baking something at least once during the month. Most of the time, I try to keep the bakes limited so that there is just enough to cover two Suhoor meals and maybe a little munching after dinner. If you are wondering why a bake in between Ramadan, that this is the reason. 🙂 This bake is one that I totally love – it is so easy to put together and satisfies your chocolaty cravings, plus it is quite healthy too. What more – it’s vegan too! Need any more reason to try baking it? This recipe is adapted from here and I hardly made any amends to the recipe as such!
- 1 cup wholewheat flour
- ½ cup oats flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1 cup almond milk
- ⅔ cup sugar
- ¼ cup olive oil
- 1 tsp vanilla essence
- 1 tsp vinegar
- Preheat the oven to 180 degrees. Grease and flour a small loaf pan.
- Sieve the flours, cocoa powder and soda into a bowl.
- Mix all the remaining ingredients in another bowl till the sugar is dissolved.
- Add in the sifted dry ingredients and fold in till combined. Do not overbeat!
- Pour into the prepared loaf pan and flatten up the top.
- Bake for 45 minutes or till the skewer tested in the center comes out clean.
- Allow to cool in pan for 10 minutes before flipping onto a wire rack.
- Cool completely before slicing and serving.