- Whole spelt flour: 300 g
- baking powder: 1 tsp
- soluble bean coffee: 5 g
- oat milk: 125 ml
- chopped dates: 200 g
- coconut oil: 50 g
- vegan butter (Alsan): 100 g
- vegan butter (room temperature): 1 piece
- vanilla flavor drops / flavoring: 20 g
- soluble bean coffee: 2 g
- walnuts: 1 handful
For the cake, preheat the oven to 180 degrees top/bottom heat.
Next, mix all the dry ingredients in a mixing bowl. (flour, coffee powder, baking powder).
Then mix the vegetable milk and dates in a blender until a paste is formed and add it to the dry ingredients.
Next, melt the coconut oil and vegan butter, add it to the dough mixture and, with the help of a pastry spoon, mix all the ingredients together to form a dough.
Now pour the batter into a baking pan lined with baking paper and bake the cake for about 20 - 25 minutes.
In the meantime, prepare the cream. Beat the vegan butter with the help of a hand mixer until creamy and flavor it with the vanilla flavoring (or similar sweetener).
When the cake has cooled, spread the cream on top and top with some instant coffee and walnuts.