Effortless Vegan Nut Cake (Print Version)
# Ingredients:
→ Wet ingredients
01 -
1 teaspoon ground cinnamon
02 -
1 teaspoon pure vanilla extract
03 -
3/4 cup (150g) brown sugar, packed
04 -
1/2 teaspoon baking soda
05 -
2 tablespoons apple cider vinegar
06 -
1 cup (250ml) almond milk
07 -
2/3 cup (150g) coconut oil
→ Dry ingredients
08 -
Pinch of salt
09 -
1 teaspoon baking powder
10 -
1 cup (100g) ground hazelnuts
11 -
1 3/4 cups flour (1/2 cup buckwheat flour + 1 1/4 cups spelt flour)
→ For finishing
12 -
A sprinkle of powdered sugar on top
# Instructions:
01 -
Get your oven running at 350°F (175°C) with the fan on if you've got that setting. Grab a loaf pan and pop in some parchment paper, or just rub a little oil and dust with flour if that’s easier.
02 -
Let the coconut oil melt gently in a saucepan over super low heat. Once it’s liquid, move it off the burner and let it hang out while you work on the rest.
03 -
In your biggest bowl, dump in the almond milk, apple cider vinegar, and baking soda. Give it a good mix until you see some bubbles. Pour in your cooled coconut oil next. Add vanilla and brown sugar and keep stirring till it all comes together smoothly.
04 -
Mix the flours, hazelnuts, cinnamon, baking powder, and a dash of salt in a second bowl. Pour this all into your wet stuff and fold it gently till it just looks like you can’t spot any more dry bits. Don’t go overboard with the mixing.
05 -
Transfer the mixture into the pan. Pop it in the oven for about 45 minutes. Stick a toothpick or wooden skewer in the middle—if it comes out with nothing on it, you’re good. Want extra moisture? Let it rest in the oven, turned off, for another ten minutes.
06 -
Let it chill all the way in the pan. Once it's totally cool, pull it out, shake some powdered sugar on top, slice it up, and you’re set to enjoy.
# Notes:
01 -
Using gluten-free flours? Stir in two tablespoons of plain applesauce so the batter holds together better.