John Myers
Ingredients for 1 servings:
- 250 g almonds, desiccated coconut or hazelnuts, ground
- 250 g flour
- 250 g cane sugar
- 1 packet of baking powder
- 1 packet of vanilla sugar
- 1 pinch of cinnamon
- 1 pinch of salt
- 3 tbsp cocoa powder
- 50 g margarine
- 150 ml soy milk (soy drink)
- 150 ml coffee or espresso
- 1 carrot(s), grated, if desired
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
very simple, quick and moist vegan cake
First, mix all the dry ingredients together thoroughly. Then slowly add the margarine, coffee, and soy milk, mixing thoroughly with a mixer; there should be no lumps. Adding a finely grated carrot will make the cake even moister. Pour the mixture into a greased bundt pan. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). The baking time may vary depending on your oven; mine took 60 minutes using conventional oven technology. You can replace the coffee or soy milk with other liquids, such as juice or tea, depending on your taste. Of course, you can also add chopped dark chocolate without milk, chopped nuts, cherries, or something similar. The sky’s the limit! I’ve also baked it with rooibos caramel tea and coffee.
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