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Espresso Bundt Cake with gingerbread spice

Course Bundt Cake
Author Kathrin

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

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.

Nutrition

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