Vegan mugicha cake
Recipe proposed by Sarah Lacoste
Sarah is passionate about Japanese cuisine and this is reflected in her desire to pass on her know-how to make the cuisine of the Land of the Rising Sun accessible to everyone.
FOR 1 CAKE
Wheat flour T45/55 - 280g
Brown sugar - 170g
Baking soda food grade - 4 g
Aimi Homemade Mugicha Powder - 1 tbsp (approx. 10g)
Rapeseed or sunflower oil - 50 ml
Soy milk - 300 ml
Salt - a pinch
Lemon juice or cider vinegar - 1 tbsp
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Preheat the oven to 200°C.
In a salad bowl, place the flour, brown sugar, bicarbonate, mugicha powder and salt. Mix.
In another bowl or salad bowl, pour the liquid ingredients: soy milk, oil and lemon juice.
Pour the liquid mixture over the dry mixture and whisk until you obtain a dough.
smooth and homogeneous.
Pour into an oiled and floured cake tin.
Bake for 40 to 200°C minutes. Check the cooking with the blade of a knife.
Let the cake cool before unmolding.
==> discover the other recipe suggested by Sarah: vegan mugicha shortbread