Description
Crusted with walnuts and made soft with bananas incorporated into the batter, this vegan coffee cake is about to become best friends with your next cup of joe.
Ingredients
- – 2 bananas (peeled and mashed with a fork)
- – 1 and 1/4 cups walnut meal (ground walnut)
- – 1 and 1/4 cups white spelt flour
- – 1/2 cup coffee
- – 1/4 cup rice milk (you can use any non-dairy milk)
- – 6 tablespoons maple syrup
- – 3 tablespoons coconut oil
- – 2 tablespoons ground flaxseed
- – 6 tablespoons water
- – 3 and 1/2 teaspoons baking powder
- – 1/2 teaspoon salt
- – 1/2 teaspoon vanilla powder or 1 vanilla bean (split and seeded)
- – 1/2 cup roughly chopped walnut + 3 tablespoons coconut sugar
Instructions
- In a small bowl mix together the ground flaxseed with the water to make a “flax egg” – let the mixture sit for a 6-8 minutes until thickened. Line a 23 cm (9 inch) long loaf pan with parchment paper. Preheat the oven to 180C (356F).
- In a bowl combine the dry ingredients: spelt flour, ground walnut, baking powder, vanilla and salt. In another bowl mix together the ricemilk, the coffee, the coconut oil, the maple syrup and the mashed bananas. Add the flax egg and pour these wet ingredients mixture into the dry one, stirring until just combined.
- Pour the mixture into the loaf pan, sprinkle the top with the chopped walnut and coconut sugar and bake it on 180C (356F) for about 60 minutes. It’s ready when the cake tester (or toothpick) comes out clean but the cake will be very moist (because of the coffee and bananas).
- Category: Baking