Vegan almond kruidnoten loaf cake with almond extract and Dutch “kruidnoten”. This cake is very light and fluffy. You can use gingersnaps or gingerbread crumbs instead of kruidnoten.
Did you enjoy my Sinterklaas recipes so far? There’s only one week left so we’ve come to my last Sinterklaas recipe of 2017. Boy, time flies when you’re having fun! This last recipe is a vegan almond kruidnoten loaf cake. It’s a fluffy loaf cake with soft chunks of kruidnoten and a strong almond flavor. Now, I’ll be honest with you guys: this vegan recipe isn’t healthy -it still contains sugar- but I promise you it’s definitely a delicious cake. Even if you’re vegan you can enjoy the holidays with yummy baked goodies. In addition, this cake is very easy to make (batter ready in less than 5 minutes!) and you need just a few simple ingredients.
How to make a vegan cake fluffy
This cake is very light and fluffy. Usually eggs cause a cake to turn light and fluffy. However, eggs can’t be used in vegan recipe. The trick to still get a light and fluffy cake lies in two “secret” ingredients: oil and vinegar. I’ve used oil in muffin recipes before to create a soft crumb. As for the vinegar, it enhances the leavening power of baking powder, which results in a very fluffy cake. You won’t miss the eggs at all. Try it.
Kruidnoten are naturally vegan?!
While developing all the delicious kruidnoten recipes for you guys I felt like a vegan recipe couldn’t miss. At first, I thought I needed to develop a vegan kruidnoten recipe but when I checked the ingredients from my favorite AH Kruidnoten (not sponsored), I noticed the ingredients were already vegan:
flour, sugar, oil, corn syrup, spices, raising-agents, burnt sugar, salt and soy lecithin
Bolletje (another kruidnoten brand) have officially stated their kruidnoten are vegan. You can use any brand of kruidnoten though. Check the ingredients on your favorite brand to make sure they’re vegan. It’s likely to be vegan.
Almond extract and other options
This vegan almond kruidnoten loaf cake doesn’t need a whole lot of ingredients: flour, baking powder, sugar, oil, any plant-based milk and vinegar. I also added almond extract for flavor to make this the perfect holiday cake. Holidays and almond are a match made in heaven if you ask me. If you don’t like almond you can substitute the extract with vanilla paste/extract or add a dash of ground cinnamon.
- 200 g caster sugar (or coconut sugar)
- 275 g all-purpose flour
- 1 Tbsp baking powder
- 150 g kruidnoten*, roughly crushed (+extra for decorating)
- 200 mL unsweetened plant-based milk
- 30 mL white vinegar
- 100 mL vegetable oil
- 1 tsp almond extract
- Preheat the oven to 180C. Also grease and line a loaf tin. Set aside.
- In a large mixing bowl, mix the sugar, flour, baking powder and kruidnoten. Set aside.
- In a bowl, mix the milk, vinegar, oil and almond extract.
- Add the wet ingredients to the dry ingredients and mix until you have a batter. Take care not to overmix.
- Pour the batter in the prepared baking tin. Decorate the top of the cake with some more crushed kruidnoten.
- Bake the cake 45-50 minutes at 180C or until a cake tester comes out clean.
- Let the cake cool completely before removing from the cake tin.
- *or gingersnaps or gingerbread