Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
1-2 people
Time:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
Recipe Macros: Defatted Soya Chocolava Cake
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 538 kcal | 46 g | 12.6 g | 60 g | 49 g |
Ingredients: Defatted Soya Chocolava Cake
| Ingredient | Qty | Ingredient | Qty |
|---|---|---|---|
| Defatted Soya Flour | 60 g | Melted Cark Chocolate | 10 g |
| Maida | 40 g | Dark Chocolate | 10 g |
| Butter | 5 g | Baking Powder | 1 tsp |
| Stevia | 40 g | Cocoa Powder | 20 g |
| Toned Milk | 120 g |
Procedure: Making Cake
- Firstly, sieve all the dry ingredients in a bowl
- Then add butter and milk little by little and keep mixing.
- Gradually add all the milk until batter is well combined and smooth.
- Make sure to get flowing consistency cake batter.
- Grease aluminum mould with butter and dust with cocoa powder.
- Pour the batter to three fourth of the mould.
- Place the chocolate pieces in centre of the mould.
- With the help of spoon, gently push the chocolate pieces inside and cover with batter.
- Preheat and bake for 10-12 minutes in a kadhai on low medium flame.
- Allow it to cool for about 5 minutes before removing.
- Now scrape the sides with a knife and invert onto plate, pat gently.
- Additionally, sprinkle powdered sugar on top to decorate.
Your soya chocolava cake is ready.
Serve immediately with vanilla ice-cream or berries.
Outcome:
Brown colour, Soft and spongy, Sweet and chocolaty, Sweet aroma.
Shelf Life:
Maximum 12 hours. Reheat before consuming.
Storage Instructions:
Refrigerate the cake and reheat before for eating.
Additional Info:
- You can use fine soya chunks powder instead of defatted soya flour.
- You can replace maida with wheat flour to make this cake.
