INGREDIENTS
PECAN CAKE
Dry ingredients
- 1½ cups all purpose flour
- 1 cup finely ground pecans
- ½ tsp baking soda
- 1 tsp baking powder
- ¾ cup icing sugar
- 1/2 cup chopped pecans to decorate
Wet ingredients
- ¾ cup + 1 tbsp of almond milk
- ¼ cup espresso
- ¼ cup melted coconut oil
COFFEE FROSTING
- ¼ cup maple syrup
- 1 tsp vanilla
- ¼ cup espresso
- 1½ cups raw cashews, soaked in boiling water for 20 min
INSTRUCTIONS
CAKE
- Set the oven at 355° F. Grease a loaf pan with neutral spray oil.
- Sift the flour into a large bowl, add the remaining dry ingredients: ground pecans, baking soda, baking powder and icing sugar. Mix everything well.
- Add all the wet ingredients and fold them gently into the dry ingredients until texture is smooth.
- Fill the pan with the batter and place in the preheated oven for approximately 30-35 minutes, until a cake tester comes out clean.
- Let the cake cool down completely before removing it from the pan, you can now ice it and top it with chopped pecans.
COFFEE FROSTING
Put maple syrup, vanilla extract and espresso at the bottom of a blender. Add approximately one quarter of the drained cashews and blend until super smooth then add another quarter of cashews, blend and so on.
Enjoy !!!
Cristina for Peas and Peace 🙂
Peas & Peace TM 