Espresso Bundt Cake with gingerbread spice
- 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
- 200 g dark chocolate
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.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg