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Nut-Almond-Cake

updated

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Ingredients for 1 servings:

  • 120 g cane sugar
  • 100 g nuts, chopped
  • 100 g almonds, chopped
  • 250 g flour (spelt or whole wheat)
  • 220 ml oil (sunflower, peanut or rapeseed oil)
  • 200 ml soy milk (soy drink)
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

super-quick, vegan cake

Combine all ingredients in a bowl and mix together. Pour the batter into a greased loaf pan. Bake in a preheated oven at 175°C for about 45 minutes. Tips: The recipe originally calls for 250g of margarine instead of oil. But since most margarines aren’t vegan, I substituted it with oil. I also like to add 3 or 4 small bars of 70% chocolate (Hofer) or grate a large Boskoop into the batter (but use slightly less soy milk).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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