Babka
90 min
Suitable for vegans
Type of dish:
Pastries
Cuisine type:
Vegan cuisine
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Soya drink
0.775 l
Vinegar
0.025 l
Sunflower oil
0.475 l
Vanilla flavour
2.5 g
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
Elaboration
- 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)
Energy
2765.1
kcal
Carbohydrates
369.1
g
Proteins
32.6
g
Lipids
125.12
g
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.
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