Fluffy Macrobiotic Cocoa Cake (with easy measurements)
Fluffy Macrobiotic Cocoa Cake (with easy measurements)

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, fluffy macrobiotic cocoa cake (with easy measurements). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Great recipe for Fluffy Macrobiotic Cocoa Cake (with easy measurements). My son really wanted to make me a birthday cake, so we made this simple, fluffy cocoa cake together. In a medium bowl whisk together flour, sugar, cocoa powder, baking soda, and salt. Add in vanilla, white vinegar, soy chocolate milk and vegetable oil.

To begin with this recipe, we must first prepare a few ingredients. You can have fluffy macrobiotic cocoa cake (with easy measurements) using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Fluffy Macrobiotic Cocoa Cake (with easy measurements):
  1. Prepare 200 grams Dry Ingredients:
  2. Get 200 ml ●(Whole wheat) cake flour
  3. Get 50 ml ●All-purpose flour
  4. Make ready 50 ml ●Joshinko flour
  5. Make ready 1 pinch Salt
  6. Make ready 1 tbsp Baking powder (aluminium-free)
  7. Get 3 tbsp Cocoa powder
  8. Get 2 tbsp Walnuts
  9. Get 300 ml Liquid ingredients:
  10. Make ready 50 ml ・Soy milk
  11. Prepare 200 ml ・Apple juice (pure apple juice if possible)
  12. Take 1 tbsp ・Canola oil
  13. Prepare 2 heaped tablespoons ・Maple syrup (or honey)

Add vanilla extract and, with the mixer on low, slowly pour in the milk. Stop and scrape, and mix for another minute. Add the first egg, and mix on medium-low until incorporated; add the second egg and do the same. Pour the batter into the greased baking dish.

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

Add the first egg, and mix on medium-low until incorporated; add the second egg and do the same. Pour the batter into the greased baking dish. Let cake cool completely before icing. After the cake is cool, in a mixing bowl, combine powdered sugar, vanilla, cocoa powder, and water. Whisk to form a smooth icing.

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