Vegan Nut Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour, smooth
- 1 packet baking powder
- 250 g hazelnuts, rated
- 2 tablespoon cocoa powder
- 180 g powdered suar
- 1 packet vanilla sugar
- 1 lemon (s), grated zest
- 180 g mararine (veetable)
- 0.5 liter ½ soy milk (soy drink)
- 1 shot rum
- Fat, for the shape
- Apricot jam (apricot jam)
For the glaze:
- 150 g chocolate (cookin)
- 25 g mararine (veetable)
- sugar
Print Recipe
Pin Recipe Instructions
- Mix the flour, baking powder, cocoa and hazelnuts together.
- Beat margarine with sugar, vanilla sugar and lemon zest until frothy. Add to the flour mixture and carefully stir together with the milk.
- Then put in a greased springform pan or loaf pan and bake at 175-200 ° C for about 50 minutes. Let cool down well.
- Heat the apricot jam with rum in a saucepan and spread on the cake.
- Melt the cooking chocolate with the margarine. Add sugar to taste. Cover the cake with the icing.
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