Nut chocolate jam loaf cake vegan
The nut chocolate jam cake tastes incredibly moist, soft and fluffy. It combines many different flavors – chocolate, nuts, jam. In addition, the pound cake is vegan and very fast to make with this recipe.
Servings 10
Equipment
- 25 cm x 10 cm loaf pan
Ingredients
- 130 g solid jam
- 200 ml warm water
- 100 g sugar**
- 90 ml vegetable oil
- 200 g flour**
- 35 g cocoa powder**
- 30 g hazelnuts roasted and finely chopped
- 20 g dark chocolate vegan coarsely chopped
- 4 g baking soda** (sodium bicarbonate)
- 1 pinch of salt
for sprinkling
- some hazelnuts**
- some dark chocolate vegan
for coating and dusting the baking pan
- vegetable oil
- flour
Instructions
- Grease the loaf pan with vegetable oil and dust with flour, tapping off the excess flour.
- Pour warm water into a mixing bowl and dissolve sugar and salt in it.
- Add jam and vegetable oil and mix.
- Mix flour with cocoa powder and baking soda.
- Add the dry flour mixture to the liquid jam mixture and mix briefly to form a thick chocolate batter.
- Briefly stir chopped chocolate and hazelnuts into the batter.
- Pour the batter into the baking pan and spread some chopped chocolate and hazelnuts on its surface.
- Bake the pound cake in a preheated oven at 180 °C top and bottom heat for about 40 minutes.
- Let the vegan nut chocolate jam cake cool in the baking pan and then take it out.
Notes
- The amount of sugar can be adjusted to taste, depending on how sweet the jam is.
- Instead of hazelnuts you can use other nuts.
- You can refine the batter with different spices, such as cinnamon, according to taste.
- In any case, do not stir the batter too long, but only briefly until a homogeneous consistency.
- The indicated baking time may vary. Do not bake the pound cake longer than necessary so that it tastes moist and not dry. Use a wooden skewer to check if it is baked.
- Note the detailed tips and tricks for making the vegan nut chocolate jam cake at the top of the post.