13 Oct Espresso Cake
Monday mornings call for…BNUTZ espresso cake.
Skip the coffee and have a slice of cake instead, making cake an acceptable breakfast.
BNUTZ espresso cake with oh yes, the added layer of espresso nut butter keeping you feeling very alert and ready this Monday morning. Kick start that metabolism first thing, rocket fuel for the day.
Its a delightfully light and energised light and energised slice, truly magnificent.
an incredible egg replacement is chia seeds! Follow the recipe to find out how to make this wonderfully moist decadent cake.
-170g gluten-free whole wheat flour
– 200g coconut sugar
-170g vegan butter
-1tsp baking powder
-1/2 tsp salt
-3 tbsp BNUTZ espresso butter
-2 tbsp hot water
-20ml oat milk
-2 tsp vanilla extract
-1tbsp apple cider vinegar
-1 tbsp coffee
-3 egg equivalent (1tbsp chia seeds to 30ml water)
- Heat oven to 160C/140C fan/gas 3. Line and grease 2 x 18cm sandwich tins. Add the coconut sugar and butter to a bowl. Mix together until creamy and fluffy.
- Whisk the egg (equivalent) in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don’t use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and the baking powder, ACD, milk, coffee and vanilla extract. Fold it in gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely.
- When cooled, slather a jar of BNUTZ in the middle between the sponges. ENJOY!