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🍰 Moist Vegan Chocolate Nut Cake

236 kcal · 30 min · 4 servings

Ingredients

• 55 g margarine (vegan)
• 255 g spelt flour Type 1050
• 250 g ground hazelnut kernels
• 165 g raw cane sugar
• 0.5 tsp vanilla powder
• 1 pinch salt
• 4 tbsp strongly deoiled cocoa powder (15 g each)
• 150 ml plant drink (plant milk) (e.g. hazelnut drink)
• 150 ml cooled coffee

Instructions

1. 1. Take a bundt cake pan.
2. 2. Spread 1 teaspoon of margarine evenly inside the pan.
3. 3. Dust 1 teaspoon of flour over the greased pan.
4. 4. Shake the pan slightly so the flour covers the sides.
5. 5. Tap out any excess flour from the pan.
6. 6. Preheat the oven to 180 degrees Celsius conventional heat.
7. 7. Set the fan-assisted temperature to 160 degrees Celsius.
8. 8. Take a large mixing bowl.
9. 9. Add the hazelnuts to the bowl.
10. 10. Add the remaining flour.
11. 11. Add the sugar to the bowl.
12. 12. Add the vanilla sugar to the bowl.
13. 13. Add a pinch of salt to the bowl.
14. 14. Add the cocoa powder to the bowl.
15. 15. Mix all dry ingredients in the bowl.
16. 16. Take the remaining margarine.
17. 17. Cut the margarine into small pieces.
18. 18. Add the margarine pieces to the flour mixture.
19. 19. Take the plant-based milk.
20. 20. Take the coffee.
21. 21. Pour the plant-based milk and coffee into the bowl.
22. 22. Take a hand mixer.
23. 23. Mix the batter with the hand mixer.
24. 24. Mix until the batter is smooth.
25. 25. Take the prepared bundt cake pan.
26. 26. Pour the batter into the pan.
27. 27. Place the pan in the preheated oven.
28. 28. Bake the cake for about 1 hour.
29. 29. Set the gas mark to 2 to 3.
30. 30. Take a wooden skewer.
31. 31. Insert the skewer into the center of the cake.
32. 32. Check if the skewer comes out clean.
33. 33. Take the pan out of the oven.
34. 34. Let the cake cool in the pan.
35. 35. Remove the cake from the pan.
36. 36. Cut the cake into pieces.
37. 37. Serve the cake pieces.

Nutrition per serving

• kcal: 236
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 23 g