Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
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
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
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