Moist Macrobiotic Cake with Kanten

Name: Moist Macrobiotic Cake with Kanten
Yield: 6 servings
Cuisine: American
Ingredients: 45 grams Cake flour; 25 grams Cocoa powder; 2 grams Kanten powder; 120 ml Soy milk; 40 grams Cane sugar; 1 tbsp Maple syrup; 30 ml Grapeseed oil; 1 Banana; 1 Walnuts; 1 Dried fruit

cookpad.japan @cookpad_jp

I wanted to make a cake that my vegetarian husband could enjoy. It's my twist on a recipe that I saw in a macrobiotic cookbook.

In this recipe, the kanten dissolves when the cake is baking in the oven and hardens once it cools, so it will still be a bit soft when fully baked. Be sure to chill completely in the fridge before removing from the tin. Use whatever variety of sugar and oil you like. Recipe by Rirupuri

I wanted to make a cake that my vegetarian husband could enjoy. It's my twist on a recipe that I saw in a macrobiotic cookbook.

cookpad.japan @cookpad_jp

I wanted to make a cake that my vegetarian husband could enjoy. It's my twist on a recipe that I saw in a macrobiotic cookbook.

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Ingredients

6 servings

45 gramsCake flour
25 gramsCocoa powder
2 gramsKanten powder
120 mlSoy milk
40 gramsCane sugar
1 tbspMaple syrup
30 mlGrapeseed oil
1Banana
1Walnuts
1Dried fruit

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Steps

1

Mash the banana in a bowl. Preheat the oven to 200℃. Finely crush the walnuts.
2

Add all ingredients into a bowl and mix well with a whisk.
3

Pour the dough into a pound cake tin and drop it from a heigh of 2-3 cm to release any air bubbles that may be trapped in the dough.
4

When the oven is preheated, bake for 25-30 minutes at 200℃. Test the cake with a bamboo skewer. It's done when the skewer comes out clean!
5

When the cake has cooled, chill for over an hour in the fridge before serving.
6

Sprinkle some powdered sugar on top, if you'd like.