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We bring you this delicious Vegan Beetroot Sponge Cake which is made with soy protein isolate and is high in vegetable protein!
Ingredients
- 100g of cooked beetroot
- 1 scoop of unflavoured Soy Protein Isolate by EssentialSeries.
- 2 scoops of unflavoured Instant Oat Flour by FoodSeries.
- 1 scoop of Coconut Sugar by FoodSeries.
- ½ tablespoon of bakind powder.
- 100ml of plant milk.
| Nutritional Information per serving | |
|---|---|
| Calories: | 121kcal |
| Fat: | 1,8g |
| of which saturates: | 0,4g |
| Carbohydrates: | 17,8g |
| of which sugars: | 3,3g |
| Fiber: | 2,8g |
| Proteins: | 8,4g |
| Salt: | 0,3g |
How to make: Vegan Beetroot Sponge Cake
| Preparation time: | 8 minutes |
| Cooking time: | 30 minutes |
| Portion size: | 1 Piece |
| Number of servings: | 5 |
| Cooking style: | American |
- Put the dry ingredients in a bowl first and mix, then add the rest of the ingredients.
- Using a whisk, mix all the ingredients together until the desired texture is obtained.
- Pour into a mould and spread the sponge cake mixture.
- Bake in the oven at 170º for about 30 minutes
Don’t waste a second and head over to the shopping basket now where we’ve left the products for the recipe.
Review of Vegan Beetroot Sponge Cake
Easy to make - 100%
Ingredients - 100%
Nutritional value - 100%
Taste - 100%
100%
