Fluffy Macrobiotic Cocoa Cake (with easy measurements)

Fluffy Macrobiotic Cocoa Cake (with easy measurements)

No need to measure the ingredients! No need for sifting! You can make this with just a measuring cup and tablespoon. Even though the recipe skips a lot of steps, you can still make a fluffy and delicious cake. Even kids can do it.

Ingredients: one 18 cm cake

Dry Ingredients:
2 cups in total (approximately 200 g), (or you can only use cake flour)
●(Whole wheat) cake flour
1 cup
●All-purpose flour
1/4 cup
●Joshinko flour
1/4 cup
a pinch
Baking powder (aluminium-free)
1 tablespoon
Cocoa powder
3 tablespoons
2 tablespoons
Liquid ingredients:
1.5 cups when combined (300 ml)
・Soy milk
1/4 cup (50 ml)
・Apple juice (pure apple juice if possible)
1 cup (200 ml)
・Canola oil
1 tablespoon (15 ml)
・Maple syrup (or honey)
2 heaped tablespoons (35 ml)


1. Add all of the dry ingredients (except the walnuts) into a bowl and mix together with a whisk. If you really want to, you can sift the ingredients.
2. Add the liquid ingredients to a measuring jug. Make sure they come to around 300 ml. You can adjust the amounts of oil, juice and sweetness of the recipe to your liking.
3. Add the shelled walnuts to a heat-resistant bowl and pop in the oven to roast whilst preheating to 170°C.
4. Add the liquid ingredients to the bowl containing the dry ingredients along with the cooled walnuts and mix well.
5. Pour the mixture into a cake tin and bake for 25 minutes at 170°C. Check to see if it's done by inserting a skewer into the cake. If the skewer comes out clean, then it's ready.
6. I had my cake served with soy milk cream. You can also cut the cake into two layers and fill with fruit and cream to make a birthday cake if you like.

Story Behind this Recipe

My son really wanted to make me a birthday cake, so we made this simple, fluffy cocoa cake together.