Chocolate cake with soy flour

Chocolate cake with soy flour

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Chocolate sponge cake is one of the children's favorite desserts, and thanks to this recipe they will no longer have to give it up due to food allergies. As it is made with soy flour, it preserves a rich flavor without any danger for the little ones.

Soy flour provides very beneficial nutrients for children's nutrition. It has a high index of proteins and vitamins, especially group B. Its properties make it a perfect substitute for wheat flour in this cake.

  • 150 gr. soy flour
  • 50 gr. cocoa powder
  • 200 gr. butter or margarine
  • 200 gr. of sugar
  • 4 eggs
  • 2 teaspoons yeast
  • 1 teaspoon of baking soda
  • 1 teaspoon ground cinnamon

1. Sift the flour with the cocoa, yeast, baking soda and cinnamon powder, mix well and reserve.

2. Separate the whites from the yolks. Mount the whites until stiff and reserve them. Melt the butter or margarine and mix with the sugar, then add the yolks and stir well.

3. Preheat the oven to 180º. Pour the previous mixture over the sifted flour, stir until well mixed. Incorporate the whipped egg whites and integrate carefully so that they do not fall.

4. Pour into a baking tin and bake at 180ºC for about 30 minutes, checking if it is done by pricking it with a toothpick.

You can read more articles similar to Chocolate cake with soy flour, in the category of Biscuits - muffins on site.

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