Vegan banana sponge cake with chocolate chips

80 min
Vegan Suitable for vegans
Cuisine type: Vegan cuisine
Type of dish: Pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Soy
Soy
Traces of eggs
Traces of eggs
Traces of milk
Traces of milk
Traces of nuts
Traces of nuts
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.675 kg
Sugar 0.625 kg
Bicarbonate 25.0 g
Table salt 2.5 g
Bananas 0.75 kg
Soya drink 0.5 l
Water 0.125 l
Costa Rica seeds 900 0.25 kg
Elaboration
  • Preheat the oven to 180 ºC.
  • Sift the flour into a bowl. Add in the sugar, baking soda and salt. Whisk well.
  • Blend the bananas using a mixer until you get a puree, add in the vanilla extract and the oil. Mix well.
  • Gradually incorporate the vegan milk and mix until you get a smooth mixture.
  • Add in the chocolate chips and mix well.
  • Bake at 180 ºC for approximately 40 minutes.
Nutritional information (1 portion)
Fiber 14.01 g
Saturates 13.05 g
Monounsaturated fatty acids 10.02 g
Polyunsaturated fatty acids 10.52 g
Cholesterol 0.57 mg
Calcium 63.81 mg
Iron 3.23 mg
Zinc 2.61 mg
Vitamin A 17.82 ug
Vitamin C 9.9 g
Folic acid 73.48 ug
Salt (Sodium) 227.24 mg
Sugars 156.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.