Almond cake with chocolate
What do you need:
360 grams of almond flour,
120 grams of buckwheat flour (or another type of flour),
1 teaspoon tartar baking powder,
1 tablespoon pumpkin spice (or 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg),
sniff Himalayan salt,
4 broken flaxseed eggs (4 tbsp linseed + 12 tsp warm water well stirring and let stand for 10 min),
30 grams of coconut oil (melted),
220 ml spa red (or vegetable milk),
½ teaspoon of baking soda + 1 tablespoon of apple cider vinegar
This is how you make it:
Preheat the oven to 180 degrees. Line your cake mold with baking paper and grease the edges.
Put the almond flour together with the buckwheat flour in a large bowl. Here you add the spices, tartar baking powder, pinch himalayan salt, cocoa drops and green sweet brown. Mix well together.
Mix all wet ingredients in a separate bowl with the exception of apple vinegar.
Add the wet ingredients to the flour. Mix well together.
In a separate container, do the baking soda with 1 tablespoon of apple cider vinegar. This is bubbling. Adding directly to the batter and carefully shoveling.
Transfer the batter into your tart mold and put it in the oven for about 20-25 minutes.
Remove the cake from the oven and allow to cool. Then cut the amount of points and serve with, for example, delicious coconut cream.
Source / photo: Manon from Vegan Flavors