Vegan banana sponge cake with chocolate chips

80 min

Suitable for vegans

Cuisine type: Vegan cuisine

Type of dish: Pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Plain flour 0.675 kg

Sugar 0.625 kg

Bicarbonate 25.0 g

Table salt 2.5 g

Bananas 0.75 kg

Vanilla flavour 20.0 g

Sunflower oil 0.068 l

Soya drink 0.5 l

Water 0.125 l

Costa Rica seeds 900 0.25 kg

Elaboration

Preheat the oven to 180 ºC.
Sift the flour into a bowl. Add in the sugar, baking soda and salt. Whisk well.
Blend the bananas using a mixer until you get a puree, add in the vanilla extract and the oil. Mix well.
Gradually incorporate the vegan milk and mix until you get a smooth mixture.
Add in the chocolate chips and mix well.
Bake at 180 ºC for approximately 40 minutes.

Nutritional information (1 portion)

Energy

1523.81

kcal

Carbohydrates

274.78

Proteins

19.79

Lipids

35.07

Fiber 14.01 g

Saturates 13.05 g

Monounsaturated fatty acids 10.02 g

Polyunsaturated fatty acids 10.52 g

Cholesterol 0.57 mg

Calcium 63.81 mg

Iron 3.23 mg

Zinc 2.61 mg

Vitamin A 17.82 ug

Vitamin C 9.9 g

Folic acid 73.48 ug

Salt (Sodium) 227.24 mg

Sugars 156.43 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.