This vegan walnut pound cake is perfect for a sweet afternoon treat. It is not too sweet and goes well with a cup of coffee or tea, especially when having guests around.
I made the recipe gluten-free by using an all-purpose gluten-free flour mix which can replace wheat flour, but feel fee to go with any flour you would normally use.
300g all-purpose gluten-free flour mix
2 tsp baking powder
2 tsp baking soda
1/4 tap salt
150g brown sugar
140ml almond milk
120g almond yoghurt
120ml sunflower oil
75g vegan chocolate
Pre-heat the oven to 180°C.
Grease a rectangular mold (about 18x10 cm)with some sunflower oil or vegan butter.
Sift all ingredients A into a big bowl and mix well.
Mix all ingredients B in a seperate bowl until well combined.
Add B to A and mix them with a spoon until just combined.
Cut the ingredients C into small chunks, add them to the mixture and stir them in. Be careful, if you mix the dough too well it won't turn out as fluffy.
Fill the dough into the mold evenly and bake for 80-90 min. After the time is up make a test with a tooth pick. If it comes out clean, the cakes are ready.
Let it cool completely and remove it from the mold afterwards.