Hello guys! Today I would like to surprise you because I will try to adapt a traditional pastry classic to the vegan diet. We will transform a very common base for sweets from a concentrate of cholesterol to a light cake, without animal fats.
The dessert in question is the cocoa sponge cake: in the traditional recipe, all types of sponge cake are prepared with eggs but in the vegan version that I am about to propose there is no trace.
Did I intrigue you? So let's go and discover the recipe for cholesterol-free (and anti-cholesterol) cocoa sponge cake!
Video of the Recipe
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Identity Card of the Recipe
- 280 KCal Calories per serving
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Ingrediants
- 250 ml of water
- 1 pinch of salt
- 20 g of bitter cocoa
- 170 g of white flour type 00
- 120 g of potato starch
- 15 g of soy lecithin
- 20 g of dextrose
- 110 g of brown sugar
- 80 ml of corn oil
- 16 g (1 sachet) of baking powder
Materials Needed
- Electric hand mixer
- Sieve
- Scoop
- Bowl
- Hinged pan with a diameter of 24 cm
- Baking paper
- Grid for cooling the cake
Preparation
- Warm the water and pour it into the container of the electric mixer: add the soy lecithin, oil, brown sugar, a pinch of salt and dextrose. Operate the electric whisk at moderate speed for about 5 minutes.
Why dextrose? Why soy lecithin?
Dextrose is added to preserve the moisture of the cake: not surprisingly, dextrose is also added to pre-packaged products such as toasted bread, precisely to prevent the product from drying out excessively in contact with the air.
Soy lecithin is a phospholipid obtained from soy and, in this case, it is useful for emulsifying water with oil, thus keeping the ingredients more united. Furthermore, it should not be forgotten that lecithin contributes to lowering bad cholesterol in the blood, without however altering the levels of good cholesterol: for this reason, vegan cocoa sponge cake can be defined as a sweet "anti-cholesterol".- While the blender is running, sift the white flour type 00 and the unsweetened cocoa powder. Combine the cocoa, flour and potato starch in a bowl and mix well.
- Gradually add the dry ingredients to the liquid mixture, continuing to blend.
- As a last ingredient, add the sifted baking powder.
- Preheat the oven to 180 ° C and line a 24 cm diameter springform pan with parchment paper.
- Pour the cocoa cream into the pan and bake at 180 ° C for about 40 minutes. If necessary, it is advisable to do the "toothpick test" to ensure that the center of the cake is cooked evenly. Leave the cake to dry in the oven for 5 minutes before removing it.
- Remove the cocoa sponge cake from the mold and allow it to cool completely on a wire rack before filling it to taste.
Alice's comment - PersonalCooker
This sponge cake proves that eggs are not essential to obtain a soft and delicate base for cakes! And now you just have to stuff this delicacy according to your tastes (with apricot jam is delicious) but if you like you can also dip it in soy milk or rice milk!Nutritional values and Health Comment on the recipe
The Vegan Cocoa Sponge Cake is an Egg-Free variant of the classic sweet pastry base. Compared to the traditional one, this sponge cake has a lower energy quantity, more good (polyunsaturated) fats, less bad (saturated) fats and no trace of cholesterol (which is why it is considered a useful food, if substituted for the classic one, in fight against high cholesterol). The simple carbohydrates are however well present and, together with the complex ones, determine a significant glycemic load (negative aspect for hypercholesterolemia). Consequently, the average portion of Eggless Cocoa Sponge Cake is about 50g (140kcal), to be consumed preferably with secondary meals.
