Vegan Chocolate Walnut Loaf Cake
Ingredients
Dry
- 1 1/2 cups wholemeal self raising flour
- 1/4 cup cacao powder
- 3/4 cup coconut sugar
- pinch of salt
- 1/2 cup walnuts, roughly chopped
Wet
- 1/2 cup Pureharvest Almond Quench
- 1/4 cup coconut oil, melted
- 2 tsp vanilla essence
- 2 tsp instant espresso powder
- 1 tsp lime juice / apple cider vinegar
- 1/4 cup coconut yoghurt
- 1/4 cup Pureharvest Rice Malt Syrup
Icing
- 1/2 cup Pureharvest Coco² Original
- 1/2 cup walnuts, roughly chopped
Preparation
Preheat the oven to 175C and grease a loaf tin or square cake tin and line with baking paper.
In a medium sized bowl sift the dry ingredients together until well combined.
In another bowl, mix the wet ingredients together and set aside.
Add the wet ingredients to the dry ingredients and mix well, being careful not to overwork the mixture but making sure there are no lumps.
Pour the mixture into the greased loaf tin and gently level out with the back of a spoon to create an even surface.
Bake in the preheated oven for about 20-30 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and place on a cooling rack.
Once the cake has cooled completely, spoon over the Coco² Original and top with chopped walnuts.
Enjoy with a cup of tea for the perfect afternoon tea.
