2 eggs In a big bowl add the eggs, sugar, coffee, warm water, oil, salt and vanilla and mix well until thoroughly incorporated. Add the flour, almonds, baking powder and pecan and gently fold the mixture - you're almost done! spray your baking tin with oil (always super important to avoid disappointing situations!) and pour over the cake mixture. Decorate with pecans and place in a preheated oven on 190 degrees for 30 minutes or until the skewer comes out clean. - It's best to make this cake a day in advance as it gives the flavours a bit of time to blend in.
- Store inside an airtight container at room temperature up to 6 days.
- You can change the pecans to any nuts you like! If you have any nuts allergy you can definitely give up on the nuts here but they do add a lot of flavour and texture.
Ingredients
100g sugar
2 tbsp strong blend coffee
120ml warm water
60ml vegetable oil
pinch of salt
1 tsp vanilla extract
140g flour
35g ground almonds
1 tsp baking powder
80g pecans (and extra for decoration)
Icing sugar for decoration (optional)Instructions
Notes
Dairy Free Coffee & Nut Cake