90 min
Suitable for vegans
Type of dish: Pastries
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of eggs
Traces of eggs
Traces of milk
Traces of milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Soya drink 0.775 l
Vinegar 0.025 l
Plain flour 1.05 kg
Sugar 0.875 kg
Raising agent 10.0 g
Bicarbonate 10.0 g
Table salt 10.0 g
Cocoa 0.15 kg
Costa Rica seeds 900 0.25 kg
  • Preheat the oven to 180 ºC.
  • Mix the milk and the vinegar.
  • Add the oil and the vanilla essence.
  • Mix the flour, sugar, the raising agent, bicarbonate and the salt.
  •  Add the solid ingredients to a mixing bowl. Using the mixer at low speed incorporate the liquid mixture slowly.
  • Once both parts are mixed, separate 60% of the dough and add the cocoa powder.
  • Fill the moulds by layering cocoa dough and vanilla dough. It is recommended to start with the cocoa layer and that the cake has a total of four layers finishing with a vanilla layer.
  • Finish by sprinkling over the chocolate seeds.
  • Bake at 180 ºC for 45 minutes.
Nutritional information (1 portion)
Fiber 21.5 g
Saturates 28.18 g
Monounsaturated fatty acids 34.64 g
Polyunsaturated fatty acids 60.53 g
Cholesterol 2.78 mg
Calcium 115.98 mg
Iron 16.31 mg
Zinc 4.75 mg
Vitamin A 3.0 ug
Vitamin C 0.0 g
Folic acid 78.65 ug
Salt (Sodium) 827.6 mg
Sugars 187.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.