Fluffy Macrobiotic Cocoa Cake (with easy measurements)

• 200 grams Dry Ingredients:
• 200 ml (Whole wheat) cake flour
• 50 ml All-purpose flour
• 50 ml Joshinko flour
• 1 pinch Salt
• 1 tbsp Baking powder (aluminium-free)
• 3 tbsp Cocoa powder
• 2 tbsp Walnuts
• 300 ml Liquid ingredients:
• 50 ml Soy milk
• 200 ml Apple juice (pure apple juice if possible)
• 1 tbsp Canola oil
• 2 heaped tablespoons Maple syrup (or honey)

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

ingredients, cake flour, flour, flour, salt, baking powder, cocoa, walnuts, liquid ingredients, milk, apple juice, canola oil, maple syrup

Taken from cookpad.com/us/recipes/148600-fluffy-macrobiotic-cocoa-cake-with-easy-measurements (may not work)