Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
4-5 people
Time:
- Prep Time: 10 minutes
- Cooking Time: 40-45 minutes
Recipe Macros: Defatted Soya Vanilla Cake
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 820 kcal | 51 g | 34 g | 88 g | 77 g |
Ingredients: Defatted Soya Vanilla Cake
| Ingredient | Qty | Ingredient | Qty |
|---|---|---|---|
| Defatted Soya Flour | 70 g | Baking Powder | 1 tsp |
| Maida | 70 g | Baking Soda | 1/2 tsp |
| Stevia | 50 g | Vanilla Essence | 1/2 tsp |
| Milk | 240 g | Vinegar | 1 tbsp |
| Oil | 25 g |
Procedure: Making Cake
- Mix all the ingredients and make a smooth batter.
- Transfer the batter to a greased container (~ 6-7 inch in size).
- Bake in a hot kadhai on low medium flame for 20-25 minutes.
- After 20 minutes insert a toothpik and check. If it comes clean then switch off the flame.
- Cool it and then slowly tap and remove it.
- You can decorate it with chocolate syrup or whipping cream or any icing of your choice.
Your soya vanilla cake is ready to delish.
Enjoy it without guilt!
Outcome:
Light Brown, Soft and spongy texture, Sweet taste, Sweet aroma.
Shelf Life:
You can store soya chunks cake for around 2-3 days in refrigerator.
Storage Instructions:
Refrigerate the extra cake and you can relish it whenever you want.
Additional Info:
- You can replace defatted soya flour with fine soya chunks powder preferably sieved.
- You can replace maida with rava or wheat flour to make this cake.
- You can add cocoa powder to make defatted soya chocolate cake.
