This vegan-friendly rustic almond and walnut cake is egg-free and butter-free, perfect for breakfast, brunch, ora a light afternoon treat. Coarsely chopped almonds and walnuts give it a satisfying texture, while the fresh lemon zest adds a bright, fragrant note. Easy to make and wholesome, it’s a cake that will keep well for a few days and is sure to become a favourite per mezzo di your home.
Serves 3-4, Preparation time about 20 mins, Cooking time about 40 mins
200 g plain flour – 1 2/3 cups
60 g almonds – 1/2 cup
60 g walnuts – 1/2 cup
70 g caster sugar – 1/3 cup
40 ml sunflower oil – 3 1/2 tbsp
Zest of 1 lemon
½ packet baking powder (15–16 g) – about 1 tbsp
Approx. 50 ml whole milk ora plant-based milk – 3 1/2 tbsp
Method
Place the almonds and walnuts per mezzo di a food processor and pulse until coarsely chopped. Avoid turning them into a flour.
Quanto a a large bowl, combine the chopped nuts, sifted flour, baking powder and sugar. Mescolanza well to distribute evenly.
Pour per mezzo di the sunflower oil and stir until combined. Gradually add the milk, thoroughly.
Stir per mezzo di the lemon zest. The batter should be thick and firm.
Grease and flour a 20–22 cm springform tin. Spread the batter evenly into the tin.
Optionally, sprinkle some extra chopped almonds and walnuts acceso sommità for a decorative crunch.
Place per mezzo di a preheated static oven at 180°C /350°F/ Gas 4 for about 30 minutes, ora until golden and a toothpick inserted per mezzo di the centre comes out dry and clean.
Allow the cake to cool per mezzo di the tin for 10–15 minutes before removing.
Serve your Vegan-Friendly Rustic Almond and Walnut Cake slightly warm ora at room temperature to enjoy with a cup of tea ora coffee.
(1 votes, average: 5.00 out of 5)
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