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Espresso Bundt Cake with gingerbread spice
This moist and tasty espresso bundt cake with gingerbread spice fits just perfectly into the pre-Christmas season. With or without chocolate.
Gericht
Bundt Cake
Küche
christmas
Keyword
nut cake
Vorbereitungszeit
10
Minuten
Minuten
Zubereitungszeit
40
Minuten
Minuten
Gesamtzeit
50
Minuten
Minuten
Portionen
1
Cake
Autor
Klaraslife
Zutaten
200
g
of flour
100
g
of ground hazelnuts
1
tesp
gingerbread spice
1
tsp
soda
½
tsp
baking powder
pinch
of salt
115
g
vegan butter
soft
250
g
brown sugar
100
ml
of espresso
lukewarm
150
g
of yogurt or soy yogurt
3
organic eggs or egg replacement
glasur
200
g
dark chocolate
1
tsp
coocnut oil
also
xmas baking pan
Anleitungen
Preheat oven to 180 ° C. Grease the baking tin with butter.
Mix flour, baking powder, baking soda, hazelnuts, salt and gingerbread spice.
Beat butter until creamy, add sugar.
Add yoghurt, espresso and eggs (one at a time).
Stir in the flour mixture. Fill in the mold and bake on the middle rail for 40-45 minutes. Conduct a stick test.
Allow to cool in the mold and then tumble.
Melt the chocolate with oil in the microwave and pour over the cake.
Notizen
egg replacement
2 tbsp ground flax seeds + 6 tbsp water. soak 5 minutes