Baking with Superfoods
Vegan Marbled Chocolate and Pistachio Cake
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
3946
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,946 cal. | (188 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 259 g | (223 %) | ||
| Carbohydrates | 362 g | (241 %) | ||
| Sugar added | 224 g | (896 %) | ||
| Roughage | 25.7 g | (86 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 16.3 mg | (136 %) | ||
| Vitamin K | 47.5 μg | (79 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 2,171 mg | (54 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 383 mg | (128 %) | ||
| Iron | 21.6 mg | (144 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 202.3 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 235 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 Tbsps flaxseed
- 5 Tbsps water
- 10 ozs all-purpose flour
- 1 tsp Baking powder
- 8 ozs sugar (scant)
- 8 ozs melted Coconut oil
- 6 ozs Soy milk
- 2 Tbsps Pistachio paste
- 2 Tbsps cocoa powder
Preparation steps
1.
Heat the oven to to 180°C (160° fan) 350°F. Grease a 2 pound loaf tin and line the base with non-stick baking paper.
2.
Mix together the ground flax seed and water in a small bowl and set aside.
3.
Sift the flour and baking powder into a mixing bowl. Make a well in the center and pour in the sugar, coconut oil, soy milk and flax seed mixture. Gently stir until combined.
4.
Pour half the mixture into another bowl. Stir in the pistachio paste until blended.
5.
Sift the cocoa powder into the other mixture and stir until blended.
6.
Pour half the pistachio mixture into the loaf tin, spreading it out evenly. Pour over half the chocolate mixture. Repeat with the remaining mixtures. Swirl lightly with a skewer to produce a marbled effect.
7.
Bake for 45-60 minutes, until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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