Two flavored sponge cake: chocolate and almonds 

For 5 to 6 people :

For the chocolate dough:

• 140 g wheat flour (or for a gluten-free version – rice flour)
• 20 g pure cocoa powder
• 80 g cane sugar
• 150 g soy yogurt
• 40 ml deodorized coconut oil (previously heated)
• 70 ml almond milk
• 2 teaspoons baking powder
• Optional: 2 Funky Veggie balls – Brownie

For the almond paste:

• 100 g wheat flour (or for a gluten-free version – use rice flour)
• 30 g almond flour
• 80 g cane sugar
• 100 g soy yogurt
• 30 ml deodorized coconut oil (previously heated)
• 30 ml almond milk
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder

Preheat your oven to 180 degrees.

Grease your cake mold with coconut oil. (Our rectangular mold is 15 cm long)

Pour the almond milk, soy yogurt, coconut oil and sugar into the bowl you will use for the chocolate paste. Mix it all up.

Add the wheat or rice flour, yeast, cocoa powder and crumbled Funky Veggie balls (crush previously with a knife the). Mix until you will get a smooth and homogeneous paste.

In the second bowl that you will use for the almond paste, pour the almond milk, soy yogurt, coconut oil, sugar, and vanilla. Mix it all up.

Add the wheat or rice flour, almond flour, and yeast and mix again until the dough is smooth.

In the cake mold (using a tablespoon), Alternate the chocolate and almond paste layers. Example: For the first layer, put a tablespoon of chocolate dough on the right side of the mold, in the center- a spoon of almond dough, and on the left side- another spoon of chocolate dough. Alternate for each layer.

Using a large wooden skewer (like a skewer stick) draw a zigzag on the entire length of the mold.

Bake for 45 to 50 minutes.

Check if the cake is baked- by sticking a tip of a knife into, if it comes out clean, the cake is ready.

Let it cool and unmold the cake.

Cut into slices and enjoy!

The recipe in collaboration with the brand  Funky Veggie