Vanilla Soy Yogurt and Peanut Flour Cake by @le.renard.et.les.raisins

1h10
Easy

8 servings

🥛

800 g

Vanilla Soy Yogurt

🥜

90 g

Defatted Peanut Flour

🍌

170 g

Banana

🍬

45 ml

Sugar

Preparation Steps

  1. Step 1/5

    Blend the bananas until smooth.

    🍌banana

  2. Step 2/5

    Mix the blended bananas with vanilla soy yogurt, defatted peanut flour, and optional sugar in a mixing bowl.

    🥛vanilla soy yogurt
    🥜defatted peanut flour
    🍬sugar
    🥣mixing bowl
    🍴spatula

  3. Step 3/5

    Pour the mixture into a greased or parchment-lined round cake pan.

    🧁round cake pan
    🍴spatula

  4. Step 4/5

    Bake in a preheated oven at 180°C (356°F) for 60 minutes.

  5. Step 5/5

    Let the cake cool completely after baking, then refrigerate for at least 2 hours before serving.

Composition

Ingredients

Types

Dairy Alternative, Nut, Fruit, Sweetener

Ingredients

vanilla soy yogurt, defatted peanut flour, banana, sugar

Allergens

Soy, Peanut

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free, Lactose-Free

Calories

280 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 33g, Sugar: 14g, Fat: 6g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 250mg, Iron: 2.7mg

Vitamins

Vitamin C: 15mg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

10 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Easy (1/4)

Steps

5 steps

Equipments

Utensils

blender, mixing bowl, spatula, round cake pan

Appliances

oven, refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Snack

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

International

Geographic

France, Western Europe

Various

Aspect

Texture

Creamy

Flavors

Sweet

Other

Price

Low

Recommended Preservation

refrigerator

Preservation Infos

room temperature : 2 hours (covered), refrigerator : 3 days (airtight container), freezer : 1 month (airtight container)