Rocky Road Snack Cake – a delicious recipe with flour, soy flour, unsweetened cocoa, baking powder, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0.
2
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, cocoa, baking powder, and salt in a large bowl.
3
Combine sugar, tofu, soy milk, and butter in a food processor or blender, and process until smooth. Add to flour mixture, stirring just until moist. Stir in 2/3 cup marshmallows and 1/4 cup walnuts.
4
Spread the batter into a 9-inch square baking pan coated with cooking spray. Sprinkle with the remaining marshmallows and walnuts. Bake at 375u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Cut into squares.
5
Note: Soy flour and soy milk are often available in health-food stores and some supermarkets.
640
kcal
Calories
20
g
Fat
100
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/4 cup soy flour, 3/4 cup unsweetened cocoa, 3/4 teaspoon baking powder, and more.
Yes, Rocky Road Snack Cake 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.
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