Ingredients :
250 g Almond(s), desiccated coconut or hazelnuts, ground
250 g Flour
250 g Cane sugar
1 pack baking powder
1 pack vanilla sugar
1 sample Cinnamon
1 pinch(s) Salt
3 tbsp Cocoa powder
50g margarine
150ml Soy milk (soy drink)
150ml Coffee or espresso
1 Carrot(s), grated, if desired
preparation
First mix all dry ingredients together well. Then slowly add margarine, coffee and soy milk and mix thoroughly with the mixer; there should be no lumps. If you add a finely grated carrot, the cake will be even juicier.
Pour the mixture into a greased Bundt cake tin. Preheat the oven to 180 degrees. The baking time can vary depending on the oven, for me it took 60 minutes with top/bottom heat.
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