Mondays - especially rainy Mondays - call for a perk-me-up.
Prosecco & Almond Mocha Cake
I've developed this recipe after being left with 1/4 bottle of Prosecco the other day
and as part of our No-Waste lifestyle, we had to incorporate this into something...
Voila! This scrummy beauty was born!
For one cake, you'll need:
- 225g plain Flour
- 50g ground Almonds
- 100g brown Sugar
- 1 tablespoon Coffee granules
- 1 tablespoon Cocoa Powder
- 1 tablespoon Baking Powder
- 100ml Vegetable Oil
- 170ml Prosecco
Line a baking tin of your choice - or muffin tin - with greaseproof paper & pre-heat oven to 200 Degrees Celcius.
Combine all dry ingredients (flour, almonds, sugar, baking powder, coffee & cocoa) before you add the oil & prosecco.
Stir well for a couple of minutes before adding the batter to your baking tin.
Bake on the oven's middle shelf for 35 to 40 min. - - until a wooden skewer comes out clean when you poke the cake / muffins.
Enjoy warm, straight out of the oven if you fancy - with a dollop of vegan ice cream on top or some vegan custard!
Or let cool and - if you have a little Prosecco left -
mix 3 tablespoons of icing sugar with 1 tablespoon Prosecco and drizzle icing over the cake!
YUM YUM YUM ! And as always, make sure you share your re-creations with me!
Have some of my #MondayMotivation and treat yourself with our:
Prosecco & Almond Mocha Cake
I've developed this recipe after being left with 1/4 bottle of Prosecco the other day
and as part of our No-Waste lifestyle, we had to incorporate this into something...
Voila! This scrummy beauty was born!
For one cake, you'll need:
- 225g plain Flour
- 50g ground Almonds
- 100g brown Sugar
- 1 tablespoon Coffee granules
- 1 tablespoon Cocoa Powder
- 1 tablespoon Baking Powder
- 100ml Vegetable Oil
- 170ml Prosecco
Line a baking tin of your choice - or muffin tin - with greaseproof paper & pre-heat oven to 200 Degrees Celcius.
Combine all dry ingredients (flour, almonds, sugar, baking powder, coffee & cocoa) before you add the oil & prosecco.
Stir well for a couple of minutes before adding the batter to your baking tin.
Bake on the oven's middle shelf for 35 to 40 min. - - until a wooden skewer comes out clean when you poke the cake / muffins.
Enjoy warm, straight out of the oven if you fancy - with a dollop of vegan ice cream on top or some vegan custard!
Or let cool and - if you have a little Prosecco left -
mix 3 tablespoons of icing sugar with 1 tablespoon Prosecco and drizzle icing over the cake!
YUM YUM YUM ! And as always, make sure you share your re-creations with me!
🍃 NAMASTE 🍃
with lots of love & light from your
Natural Vegan Gypsy
Natural Vegan Gypsy