Vegan Spanish Almond Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g flour
- 125 g almond (s), round
- 1 teaspoon Baking powder
- 75 g suar, brown
- 1 pinch (s) salt
- 0.5 ½ vanilla pod (s)
- 60 g mararine, vean
- 50 g almond butter, vean
- 200 ml almond drink
- 2 tablespoon powdered sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Mix the flour, almonds, baking powder, brown sugar and a pinch of salt together well in a bowl. Melt the margarine, stir in the almond butter, add the almond drink and stir everything well. Cut open the vanilla pod, scrape out the pulp with the back of a knife and stir into the melted margarine mixture with a whisk. Now add the margarine mixture to the flour and almond mixture and mix everything together well.
- Pour the dough into a greased springform pan lined with baking paper and bake in the oven preheated to 160 ° C for about 40 minutes.
- Dust the cooled cake with the icing sugar.
- I am happy to serve with a dollop of vanilla soy yoghurt or a scoop of vegan ice cream, also nice cream.
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