Moist Macrobiotic Cake with Kanten Recipe

Name: Moist Macrobiotic Cake with Kanten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Mash the banana in a bowl.
2
Preheat the oven to 200C.
3
Finely crush the walnuts.
4
Add all ingredients into a bowl and mix well with a whisk.
5
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.
6
When the oven is preheated, bake for 25-30 minutes at 200C.
7
Test the cake with a bamboo skewer.
8
It's done when the skewer comes out clean!
9
When the cake has cooled, chill for over an hour in the fridge before serving.
10
Sprinkle some powdered sugar on top, if you'd like.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 45 grams Cake flour, 25 grams Cocoa powder, 2 grams Kanten powder, 120 ml Soy milk, and more.

Yes, Moist Macrobiotic Cake with Kanten 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.

Moist Macrobiotic Cake with Kanten

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