Fluffy Macrobiotic Cocoa Cake (with easy measuremen

Name: Fluffy Macrobiotic Cocoa Cake (with easy measurements)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Dry Ingredients:; 200 ml (Whole wheat) cake flour; 50 ml All-purpose flour; 50 ml Joshinko flour; 1 pinch Salt; 1 tbsp Baking powder (aluminium-free); 3 tbsp Cocoa powder; 2 tbsp Walnuts; 300 ml Liquid ingredients:; 50 ml Soy milk; 200 ml Apple juice (pure apple juice if possible); 1 tbsp Canola oil; 2 heaped tablespoons Maple syrup (or honey)

Servings: persons

200 grams Dry Ingredients:
200 ml (Whole wheat) cake flour
50 ml All-purpose flour
50 ml Joshinko flour
1 pinch Salt
1 tbsp Baking powder (aluminium-free)
3 tbsp Cocoa powder
2 tbsp Walnuts
300 ml Liquid ingredients:
50 ml Soy milk
200 ml Apple juice (pure apple juice if possible)
1 tbsp Canola oil
2 heaped tablespoons Maple syrup (or honey)

1
Add all of the dry ingredients (except the walnuts) into a bowl and mix together with a whisk.
2
If you really want to, you can sift the ingredients.
3
Add the liquid ingredients to a measuring jug.
4
Make sure they come to around 300 ml.
5
You can adjust the amounts of oil, juice and sweetness of the recipe to your liking.
6
Add the shelled walnuts to a heat-resistant bowl and pop in the oven to roast whilst preheating to 170C.
7
Add the liquid ingredients to the bowl containing the dry ingredients along with the cooled walnuts and mix well.
8
Pour the mixture into a cake tin and bake for 25 minutes at 170C.
9
Check to see if it's done by inserting a skewer into the cake.
10
If the skewer comes out clean, then it's ready.
11
I had my cake served with soy milk cream.
12
You can also cut the cake into two layers and fill with fruit and cream to make a birthday cake if you like.

548

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 grams Dry Ingredients:, 200 ml (Whole wheat) cake flour, 50 ml All-purpose flour, 50 ml Joshinko flour, and more.

Yes, Fluffy Macrobiotic Cocoa Cake (with easy measurements) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fluffy Macrobiotic Cocoa Cake (with easy measurements)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions