Espresso Bundt Cake with gingerbread spice

This post is also available in german/deutsch.Cosy Christmas time with delicious and soft Espresso Bundt Cake with Gingerbread spice. This cake is ready to serve for our Christmas Brunch. You can garnish the bundt cake with chocolate or without.

This Espresso bundt cake is:

• moist
• soft
• chocolaty
• easy in the making
• tastes like Christmas

If you don’t have hazelnuts at home you can also use ground almonds.

If you try this espresso bundt cake or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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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

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 1 Cake

Author Klaraslife

Ingredients

• 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

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 with oil 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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