Vegan green tea sponge cake

Suitable for vegans

Type of dish: Pastries

Temperature: Room temperature

Cuisine type: Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Soya drink 0.5 l

Agave syrup 500.0 g

Olive oil 0.313 l

Buckwheat flour 0.375 kg

Rice flour 0.25 kg

Chickpea flour 0.125 kg

Green tea 5.0 ud

Raising agent 45.0 g

Lemon 0.5 kg

Elaboration

Preheat the oven to 180 ºC.
Mix the soy milk, olive oil and agave syrup together.
Add in the different flours, the raising agent (sifted), the green tea and the lemon zest.
Pour the mixture into previously greased and floured moulds.
Bake at 180 ° C for approximately 30 minutes.
Once cool, sprinkle the surface with icing sugar.

Nutritional information (1 portion)

Energy

1558.06

kcal

Carbohydrates

210.19

Proteins

21.57

Lipids

68.56

Fiber 5.84 g

Saturates 9.18 g

Monounsaturated fatty acids 50.5 g

Polyunsaturated fatty acids 6.77 g

Cholesterol 0.31 mg

Calcium 65.93 mg

Iron 2.71 mg

Zinc 0.98 mg

Vitamin A 134.47 ug

Vitamin C 33.0 g

Folic acid 68.48 ug

Salt (Sodium) 119.5 mg

Sugars 98.76 g

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