Ingredients
Scale
- 2 egg equivalents (I use Ener-G egg replacer)
- ¾ cup agave
- 1 cup sugar
- ½ cup + 1 Tbsp oil
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp sea salt
- 1 tsp cocoa powder
- 1 tsp cinnamon
- ½ cup chopped walnuts
- 2 cups sifted flour
- 1 cup strong coffee (I use Turkish)
- powdered sugar for serving (optional)
Instructions
- Preheat the oven to 375°F. Generously grease and line your cake pan with parchment paper.
- Combine egg replacer, agave, sugar and oil.
- Mix in the dry ingredients, alternating with the coffee. Beat together for 5 minutes.
- Pour into the prepared pan.
- Bake for 35-40 minutes in a 9″ pan; the cake is done when a cake tester or skewer comes out clean from the center. If using two 8″ pans, bake for 20-25 minutes, test for doneness after 20 minutes.
- Dust with powdered sugar before serving, if desired.
Notes
You can either bake this cake in one 9” round pan or two 8” round pans. Make sure to generously grease and line the cake pan(s) with parchment paper as this cake can be sticky.
- Prep Time: 10 minutes
- Cook Time: 20-40 minutes
- Category: Vegan
- Method: Baking
- Cuisine: Ashkenazi