Espresso Bundt Cake with gingerbread spice

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This post is also available in german/deutschChristmas Espresso Bundt Cake with Gingerbread spice is ready to serve for our Christmas Brunch.

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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.

Course: Bundt Cake

Cuisine: christmas

Keyword: nut cake

Servings: 1 Cake

Author: Klaraslife

Ingredients

• 200 g of flour
• 100 g of ground hazelnuts
• 1 teaspoon gingerbread spice
• 1 teaspoon 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
• Glassur
• 200 g dark chocolate

also

• xmas baking pan

Instructions

• 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 in the microwave and pour over the cake.

Notes

egg replacement 

2 tbsp ground flax seeds + 6 tbsp water. soak 5 minutes

I haven`t tried the vegan variety yet. Let me know if you have other options. Thank you guys. Love

Merry Christmas and a happy year!

Recipe & Images: Kathrin

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