8 Serves
50 Mins
Preheat your oven to 175°C and grease a cake pan.
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Vitamin E
4 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
224 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
234 mg / 1,250 mgPotassium
405 mg / 4,700 mgSodium
229 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
80 g / 50 gSaturated Fat
15 g / 20 gCholesterol
49 mg / 300 mgCaffeine
5 mgNet Carbs
83 gAlcohol
0 gIn a large mixing bowl, whisk together the flour, sugar, baking powder, and cocoa powder.
In a separate bowl, cream the vegan butter and sugar until smooth, then incorporate the plant-based milk.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
3
g50
g10
g
