Moist Vegan Nut Cake (Print Version)
# Ingredients:
→ Wet ingredients
01 -
2/3 cup (150g) coconut oil
02 -
1 cup (250ml) almond milk
03 -
2 tablespoons apple cider vinegar
04 -
1/2 teaspoon baking soda
05 -
3/4 cup (150g) brown sugar, packed
06 -
1 teaspoon pure vanilla extract
07 -
1 teaspoon ground cinnamon
→ Dry ingredients
08 -
1 3/4 cups flour (1/2 cup buckwheat flour + 1 1/4 cups spelt flour)
09 -
1 cup (100g) ground hazelnuts
10 -
1 teaspoon baking powder
11 -
Pinch of salt
→ For finishing
12 -
Powdered sugar for dusting
# Instructions:
01 -
Preheat your oven to 350°F (175°C) fan/convection. Line a loaf pan with parchment paper, or grease and flour it if you prefer.
02 -
Gently melt the coconut oil in a small pot over low heat, then set aside to cool slightly while you prepare the other ingredients.
03 -
In a large bowl, stir together the almond milk with apple cider vinegar and baking soda until it foams up. Add the melted coconut oil and stir until combined. Mix in the brown sugar and vanilla extract until everything is well incorporated.
04 -
In a separate bowl, whisk together the flours, ground hazelnuts, cinnamon, baking powder, and salt. Add this mixture to the wet ingredients and gently stir just until you have a smooth batter - don't overmix!
05 -
Pour the batter into your prepared loaf pan and bake for about 45 minutes. Test with a wooden skewer or toothpick - it should come out clean when inserted in the center. For extra moistness, you can leave the cake in the turned-off oven for 10 more minutes.
06 -
Allow the cake to cool completely in the pan, then remove, dust generously with powdered sugar, and slice into portions to serve.
# Notes:
01 -
For a gluten-free version, add 2 tablespoons of unsweetened applesauce to improve binding when using gluten-free flour alternatives.