Spice cake with acorn flour (incl. vegan version)

Spice cake with acorn flour (incl. vegan version)

What could be better than a cup of coffee on a cold winter's day and a sweet treat to go with it? Our spice cake is baked with our new favourite ingredient, acorn flour, and is also available in a vegan version. The aromatic flavour of acorn flour goes perfectly with the light gingerbread and spice notes. The cake is rounded off with a delicate white chocolate topping and optional biscuit crumbs (vegan versions are also possible here).

Ingredients

• 250 ml milk (or oat drink)
• 150 g melted butter (vegan butter also possible)
• ½ tsp baking soda
• 1 tsp apple cider vinegar
• 150 g acorn flour
• 50 g almond flour
• 150 g white spelt flour (or gluten-free flour)
• 150 g cane sugar
• 50 g cocoa
• ½ tsp baking powder
• 1 tsp bourbon vanilla
• ½ tsp sea salt
• 2 tsp gingerbread spice
• white (vegan) chocolate

Baking time: 30-40 min

Preparation time: approx. 20-30 min

Preparations:

- Grease the loaf tin

- Preheat the oven to 180 degrees (fan-assisted) or 200 degrees (top/bottom heat)

1. Pour the oat milk and apple cider vinegar into a large baking bowl and mix together. Add the bicarbonate of soda. Stir the whole mixture until light and fluffy. Melt the butter and add slowly.
2. Sift in all types of flour, cane sugar, cocoa, baking powder, vanilla and salt and mix to a uniform dough.
3. Crush the speculoos or biscuits and fold into the batter.
4. Finally, add the gingerbread spice. Pour the batter into the loaf tin, smooth it out and put it in the oven.
5. After baking, leave the cake to cool. Melt the white chocolate and drizzle over the cake in thin lines. Finally, sprinkle over the biscuit crumbs.

Enjoy your meal! :)