Extra-moist vanilla and chocolate cake

Ingredients

• 100 g vegan butter
• 80 g white sugar
• 20 g brown sugar
• 2 containers plain soy yogurt
• 120 ml soy milk
• 130 g all-purpose flour
• 25 g cornstarch
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• Vegan butter and flour, for the pan

Missing an ingredient?

• What to use instead of sugar
• What to use instead of unsweetened cocoa powder
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 180°C (350°F). Grease a loaf pan with vegan butter and dust it with flour.
2. Beat the vegan butter by hand until soft and creamy. Add both sugars and the vanilla and beat well.
3. Still beating, add the soy yogurt and soy milk.
4. Mix the flour, cornstarch and baking powder and add them gradually, beating until smooth.
5. Take out half the batter and beat it with the cocoa.
6. Pour the cocoa batter into the pan first and the vanilla batter on top.
7. Bake at 180°C (350°F) on the middle rack for 25-30 minutes, until risen, lightly golden on top and a skewer inserted in the center comes out clean. Let it cool before serving.
8. You can use this same batter for other cakes: with lemon or orange zest, coffee, bits of fruit, nuts or seeds.

Nutrition facts

Approximate, per serving (about 80 g). Calculated with data from USDA FoodData Central.