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

Proteins

32.6

Lipids

125.12

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.