Vegan Walnut and Cinnamon Bread Recipe
I find the vegan period intriguing as it's an opportunity for me to discover and prepare unique, flavorful recipes.
This cake proves that delicious meals can also be fasting-friendly - aromatic, tasty, and tender, I wholeheartedly recommend it.
Feel free to add dark chocolate pieces, or use it as a cake base topped with vegan chocolate spread. I suggest not grinding the walnuts completely, leave them in small pieces to enhance the cake's texture.
Ingredients
●
Sunflower oil
125 ml
or 100g = 12 tablespoons
●
Water
130 ml
or 140g = 14 tablespoons
●
Sugar
220 g
or 10 tablespoons
●
Cacao powder
2 tbsp
you can also add dark chocolate pieces - 50-100g
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Step by step
Step 1
In a bowl, combine the oil, water, sugar, and vanilla. Mix thoroughly using a whisk or spoon.
Step 2
Add flour, cinnamon, baking powder, and cocoa. Mix well to eliminate lumps.
Step 3
Finally, include the chopped walnuts and optionally add the chocolate pieces.
Step 4
You should achieve a thicker batter, similar in consistency to thick cream.
Step 5
Pour the batter into a tray lined with baking paper and bake in a preheated oven at 180°C for 45 minutes.
Step 6
In my case, the bread started to brown towards the end, although it hadn't passed the toothpick test.
For the last 10-15 minutes, I covered it with aluminum foil to prevent it from drying out while ensuring it was baked through.
Let it cool in the pan for about an hour, covered with a towel.
Step 7
Cut only after it has completely cooled.
Without eggs, it's slightly more crumbly.
Enjoy your meal!
Quantity:
1 kg
(8-10 servings)
Prep time:
45 min
Difficulty:
easy
Ready in:
15 min
Publish date:
