Vegan Chocolate-nut-coconut Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g almond (s), desiccated coconut or hazelnuts, round
- 250 g flour
- 250 g cane suar
- 1 packet baking powder
- 1 packet vanilla sugar
- 1 pinch cinnamon
- 1 pinch (s) salt
- 3 tablespoon cocoa powder
- 50 g mararine
- 150 ml soy milk (soy drink)
- 150 ml coffee or espresso
- 1 carrot (s), grated, possibly
Print Recipe
Pin Recipe Instructions
- First mix all the dry ingredients together well. Then slowly add margarine, coffee and soy milk and mix thoroughly with the mixer, there should be no lumps. If you add a finely grated carrot, the cake will be even juicier.
- Pour the mixture into a greased bundt cake pan. Preheat the oven to 180 degrees. The baking time can vary depending on the oven, for me it took 60 minutes with top / bottom heat.
- The coffee or soy milk can be replaced by other liquids, depending on your taste, e.g., juice or tea, etc., of course, you can also add chopped dark chocolate without milk, chopped nuts, cherries or the like There are no limits to your imagination! I also baked it with rooibos caramel tea and coffee.
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