Saturday, July 18, 2020


This cake is quick and easy to prepare. It is a bit like gingerbread and a bit like a carrot cake. It stays fresh for a long time, so you can enjoy its taste a whole week.


  • 1 cup of wheat flour
  • 1 cup of buckwheat flour
  • 1 cup of rye flour
  • 2 tablespoons of cocoa (or carob)
  • 1 teaspoon of baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup powdered sugar
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of ginger
  • 1/4 teaspoon of cardamom

  • 125 g of melted margarine (or oil)
  • 1 cup of plant-based milk
  • 6 tablespoons apricot jam with mint (can be any other jam)
  • 2 tablespoons of ground linseed plus 6 tablespoons of water

chocolate glaze:

  • 1 tablespoon of coconut oil
  • 3 tablespoons of sugar
  • 2 tablespoons of cocoa
  • 2 tablespoons of vegetable milk


  1. Cover the form with a diameter of 25 cm with baking paper and put it aside.
  2. Place all dry ingredients in a large bowl and mix with a whisk.
  3. Combine linseed with water and set aside for 10 minutes.
  4. Pour the wet ingredients and the linseed "egg" into the other bowl and mix.
  5. Pour the wet ingredients into the dry ingredients and combine with a spoon.
  6. Pour the dough into the form.
  7. Bake at 180 degrees C for 55 - 60 minutes.
  8. Meanwhile, prepare the topping.
  9. Put all the ingredients for the glaze in a saucepan and mix until the mixture is smooth and shiny.
  10. Spread the glaze over the baked and cooled cake.
  11. Serve with a tablespoon of apricot mint jam.


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