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Bite into a soft vegan nut loaf, where ground hazelnuts mix with a light, fluffy base made from almond milk and coconut oil. It's got a nutty kick with a melt-in-your-mouth crumb that's seriously hard to resist.
Irresistible Ingredients
- Baking soda: Makes the batter light and fluffy without eggs
- Apple cider vinegar: Kicks up the rise when mixed with baking soda
- Coconut oil: Gets things extra moist and velvety
- Almond milk: Adds a gentle touch and plenty of moisture
- Hazelnuts: Brings loads of nutty flavor to every bite
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Easy Steps to Yummy Cake
- Baking and cooling:
- Pop it in the oven at 175°C for about 45 minutes. Let it chill with the oven off for ten minutes.
- Mixing the batter:
- Stir together all the dry stuff, then blend in the wet ingredients for a smooth dough.
- Getting started:
- Combine almond milk, apple cider vinegar, and baking soda – watch for bubbles. Add in melted coconut oil next.
This fluffy vegan nut loaf is all the proof you need that plant-based baking isn’t tricky at all. It turns out awesome every single time.
Fun Twists to Try
- Chop in some walnuts or almonds
- Sprinkle chocolate chips or cacao nibs inside
- Switch up spices—try cardamom or ginger
- Make minis or muffins with the same batter
Keeping It Fresh
- Lasts up to 5 days wrapped in foil
- Cuts easily into slices for freezing up to 3 months
- Drop the slices in airtight containers to store
- Slice before storing for grab-and-go servings
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Fix Hiccups
- Is it sticking? Keep it baking till the toothpick comes out clean
- Crumbly? Try a bit more coconut oil next time
- If it sinks, your cake might need a few more minutes in the oven
- Dried out? Check a few minutes sooner next bake
Tasty Ways to Enjoy
- Shake on some powdered sugar
- Add a dollop of plant-based whipped cream
- Fresh berries make a great topping
- Grab a slice as an afternoon treat
This easy vegan nut loaf adapts to any mood or moment. With its nut-rich smell and fluffy slice, it’s the kind of bake you’ll make for every get-together.
Frequently Asked Questions
- → Can I swap out the nuts?
- Totally, use almonds, pecans, or walnuts instead of hazelnuts as long as they’re ground up fine.
- → Do I have to use coconut oil?
- Nope, a plain veggie oil works. You’ll notice a little flavor change, but your loaf will stay soft.
- → How long does it stay fresh?
- Keep it in a sealed box on your counter and it’ll stay yummy and soft for 4 or 5 days.
- → Can you freeze it?
- Sure! Break it into pieces, wrap tight, and freeze up to three months.
- → Which type of almond milk works?
- Go for unsweetened if you can, but any plant milk you like will do the job.