Vegan chocolate walnut sponge cake

70 min
Suitable for vegans
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Nuts
Nuts
Soy
Soy
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.875 kg
Cocoa 0.1 kg
Raising agent 40.0 g
Nuez pelada trozos 0.3 kg
Sunflower oil 0.175 l
Soya drink 0.625 l
Sugar 0.35 kg
Anti-moisture sugar 0.05 kg
Elaboration
  • Preheat the oven to 180 ºC.
  • Sift the flour, cocoa and the raising agent. Mix.
  • Add in the chopped walnuts and mix together.
  • Add the sunflower oil.
  • Dissolve the sugar into the soy milk.
  • Add this to the dry mixture and mix well.
  • Bake at 180ºC for approximately 40 minutes.
  • Let cool and decorate by dusting the surface with anti-moisture icing sugar.
Nutritional information (1 portion)
Energy
1399.95
kcal
Carbohydrates
223.2
g
Proteins
23.5
g
Lipids
44.08
g
Fiber 11.49 g
Saturates 8.11 g
Monounsaturated fatty acids 11.74 g
Polyunsaturated fatty acids 23.41 g
Cholesterol 1.38 mg
Calcium 70.9 mg
Iron 10.83 mg
Zinc 2.75 mg
Vitamin A 2.0 ug
Vitamin C 0.0 g
Folic acid 62.25 ug
Salt (Sodium) 40.0 mg
Sugars 77.08 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.