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- ingredients
- 2 tsp acv
- 1 cup almond milk
- 1 + 1/4 cup spelt flour
- 1/2 cup hazelnut meal
- 3/4 cup coconut sugar
- 1 + 1/2 tsp baking powder
- 1/4 cup neutral oil
- vanilla
- frosting
- 1/2 cup plain coconut yogurt
- 2 tbsp (heaped) choc hazelnut spread
- 2 tsp syrup
- method
- in a bowl combine vinegar, milk, oil and vanilla, let it curdle
- in a separate bowl add the dry ingredients and mix, then pour the liquid part and mix
- pour in a cake tin and bake for 30 mins at 180°
- for the frosting: blend all the ingredients until creamy
- spoon over the cooled cake and put in the frigde, it will firm up as it sets
jul 27 2021 ∞
mar 2 2022 +
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