Moist Macrobiotic Cake with Kanten

Moist Macrobiotic Cake with Kanten

You don't need any eggs or dairy products for this cake. Thanks to powdered kanten, this cake has a truffle-like texture.

Ingredients: 1 pound cake

Cake flour
45 g
Cocoa powder
25 g
Kanten powder
2 g
Soy milk
120 ml
Cane sugar
40 g
Maple syrup
1 tablespoon
Grapeseed oil
30 ml
as needed
Dried fruit
as needed


1. Mash the banana in a bowl. Preheat the oven to 200℃. Finely crush the walnuts.
2. Add all ingredients into a bowl and mix well with a whisk.
3. Pour the dough into a pound cake tin and drop it from a heigh of 2-3 cm to release any air bubbles that may be trapped in the dough.
4. When the oven is preheated, bake for 25-30 minutes at 200℃. Test the cake with a bamboo skewer. It's done when the skewer comes out clean!
5. When the cake has cooled, chill for over an hour in the fridge before serving.
6. Sprinkle some powdered sugar on top, if you'd like.

Story Behind this Recipe

I wanted to make a cake that my vegetarian husband could enjoy. It's my twist on a recipe that I saw in a macrobiotic cookbook.