80 min
Vegan Suitable for vegans
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Allergens:
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
Traces of eggs
Traces of eggs
Traces of milk
Traces of milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Margarine 0.55 kg
Sugar 0.85 kg
Plain flour 1.25 kg
Soya drink 1.25 l
Cocoa 0.1 kg
Bicarbonate 20.0 g
Raising agent 40.0 g
Vinegar 0.075 l
Apricot jam 0.75 kg
Margarine 0.2 kg
Elaboration
  • Preheat the oven to 180 ºC.
  • Mix the margarine and the sugar. Whip until creamy.
  • Add half of the flour and half of the soy milk. Stir into the mixture.
  • Add the remaining  flour and mix well.
  • Mix the rest of the milk with the cocoa and incorporate it to the mixture.
  • Add the bicarbonate, the raising agent and the vinegar.
  • Bake  to  180 ºC for about 40 minutes.
  • Once cold, cut it into three circles and soak them into the syrup. Fill each piece with apricot jam.

For the topping

  • Melt the margarine and  the dark chocolate in bain-marie.
  • Pour the topping over the cake.

Notes

  • You can decorate the sides of the cake with chocolate shavings.
  • The cake unit is considered as a serving.
  • In a modular oven, programme 1/4/3.  
Nutritional information (1 portion)
Fiber 32.19 g
Saturates 72.69 g
Monounsaturated fatty acids 54.08 g
Polyunsaturated fatty acids 62.46 g
Cholesterol 178.2 mg
Calcium 224.15 mg
Iron 30.38 mg
Zinc 8.73 mg
Vitamin A 1205.0 ug
Vitamin C 0.0 g
Folic acid 102.5 ug
Salt (Sodium) 1343.0 mg
Sugars 253.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.