Vegan cocoa cake

  • Torta vegana al cacao

INGREDIENTI

220 g of flour for cakes Molino Rossetto
30 g of cocoa
100 ml of seeds oil
120 ml of soy milk
150 g of sugar
50 ml of lukewarm water
16 g of yeast for cakes Molino Rossetto
1 pack of L'OV Molino Rossetto

PRODOTTI USATI

  • SWEET-CAKES FLOUR - 35,27 OZ (1 KG) -
  • VANILLA-FLAVORED BAKING POWDER GLUTEN-FREE- 3 CASES X 0.56 OZ (16 G) -

PREPARAZIONE

Dissolve a pack of l’OV in 50 ml of lukewarm water and mix to avoid lumps. Add seeds oil, sugar and knead the compound for some minutes. Pour flour, cocoa and yeast, alternating with soy milk. When creami s homogenous, pour in a pan of 20-22 cm of diameter and cook in the oven at 180°C for 40 minutes. Once cooked let it cool before you cut it.