Coffee & Walnut Cake (vegan / gluten-free)
What's best than a delicious cake to start the week (/year) in a good way?
Servings: 8 people
Ingredients
Flax "egg"
- 2.5 tbsp flaxseed
- 6 tbso warm water
Dry ingredients
- 150 g almond powder
- 150 g white rice flour
- 80 g sugar
- 7 g instant coffee
- 3 g baking soda
- 7 g baking powder
- 2 g salt
- 70 g walnuts
Wet ingredients
- 55 g soy yogurt
- 170 g plantbased milk
- 50 g oil
Toppings
- 100 g red berries (topping) (optional)
Instructions
- Preheat your oven to 150°C/300°F.
- Place parchment in a cake. In a small bowl, mix together the flaxseed with water.
- In a large bowl add the dry ingredients.
- Mix everything well. Add the yogurt, the mylk, flaxseed and the oil and fold them gently into the dry ingredients until no flour pockets remain.
- Fill the tin with the batter, it should be thick but still pourable.
- Sprinkle the red berries on top and place in the preheated oven for approx. 60 minutes, until a toothpick comes out clean.
- Let it cool down on a grid and serve.