What's better than a cup of coffee on cold winter days and a suitable treat to go with it? Our spice cake is baked with our new favorite ingredient acorn flour and is also available as a vegan version. The aromatic taste of the acorn flour goes perfectly with the light note of gingerbread and spices. The cake is rounded off with a delicate topping of white chocolate and optional speculoos/biscuit crumbs (vegan variants are also possible here).

Ingredients

• 250 ml milk (or oat drink)
• 150 g butter melted (vegan butter is also possible)
• ½ tsp baking soda
• 1 tsp apple cider vinegar
• 150 g acorn flour
• 50g almond flour
• 150 g white spelled flour (or gluten-free flour)
• 150 g cane sugar 
• 50g cocoa
•  ½ tsp baking powder
• 1 tsp Bourbon Vanilla
• ½ tsp sea salt
• 2 tsp gingerbread spice
• white (vegan) chocolate

Baking time: 30 - 40 mins

Preparation time: approx. 20-30 mins

Preparations:

- Grease the loaf tin

- Preheat the oven to 180 degrees (convection) or 200 degrees (top/bottom heat) 

1. In a large bowl, combine the oat milk and apple cider vinegar and stir to combine. Add baking soda. Stir the entire mixture until it is slightly foamy. Melt butter and add slowly.
2. Sieve in all types of flour, cane sugar, cocoa, baking powder, vanilla and salt and mix to form a smooth dough.
3.  Crush speculoos or biscuits and fold into the dough.
4. Finally add the gingerbread spices. Put the dough in the loaf pan, smooth it out and put it in the oven.
5. After baking: let the cake cool down. Melt white chocolate and pour in delicate lines over cake. Finally sprinkle speculoos or biscuit crumbs on top.

Bon appetit! :)