Spice cake with acorn flour (incl. vegan version)

Spiced cake with acorn flour (including a vegan version)

What could be better than a cup of coffee on cold winter days, accompanied by a tasty treat? Our spiced cake is baked with our new favourite ingredient, acorn flour, and is also available in a vegan version. The aromatic flavour of the acorn flour pairs perfectly with the subtle notes of gingerbread and spices. The cake is finished with a delicate topping of white chocolate and, optionally, speculoos or biscuit crumbs (vegan options are available here too).

Ingredients

• 250 ml milk (or oat drink)
• 150 g melted butter (vegan butter is also an option)
• ½ tsp bicarbonate of soda
• 1 tsp apple cider vinegar
• 150 g acorn flour
• 50 g ground almonds
• 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 mins 

Preparation time: approx . 20–30 mins

Preparation:

– Grease a loaf tin

– Preheat the oven to 180 degrees (fan) or 200 degrees (top and bottom heat) 

1. Pour the oat milk and apple cider vinegar into a large mixing bowl and stir together. Add the bicarbonate of soda. Whisk the mixture until slightly frothy. Melt the butter and add it slowly.
2. Sift in all the flours, cane sugar, cocoa, baking powder, vanilla and salt, and mix to form a smooth batter.
3.  Crush the speculoos or biscuits and fold them into the batter.
4. Finally, add the gingerbread spice. Pour the batter into the loaf tin, smooth the top and pop it in the oven.
5. After baking: leave the cake to cool. Melt the white chocolate and drizzle it over the cake in delicate lines. Finally, sprinkle speculoos or biscuit crumbs over the top.

Enjoy! :)