FOR THE CAKE Preheat oven to 180 degrees and grease a loaf pan with a little coconut oil and dust with gluten-free flour mix (optional).
Add the almond milk and apple cider vinegar to a large baking bowl and whisk together. Add the baking soda and stir. The liquid should now foam slightly. Slowly stir in the liquid coconut oil.
250 ml Almond milk, 150 g Coconut oil or frying oil, ½ tbspn Baking soda, 7,5 ml Apple cider vinegar
Place a sieve over the bowl, sift in flour, then add ground hazelnuts, lupine flour, cane sugar, baking powder, vanilla and salt and continue to stir until everything has combined into a uniform dough. Alternatively, use a food processor or the dough program of a high-powered blender. NOTE: Do not stir too long, otherwise the driving force of the natron will disappear.
200 g Flour, 100 g ground hazelnuts, 10,5 g Lupine flour, 150 g Cane sugar, ½ tbspn Baking powder, 1 tbspn Bourbon vanilla, ½ tbspn Sea salt
IMPORTANT: Depending on the type of flour used, the quantity may vary slightly. For me it is always between 200-250g. Check the consistency of the dough, it should be neither too solid nor too liquid. If too firm, add a little more vegetable milk. If too liquid, add a little more flour.
Pour the dough into the springform pan, smooth it out and put it in the oven. Bake for 50-60 minutes and test with a wooden stick if the cake is ready. When the wooden stick comes out clean, then the cake is ready. Turn off oven and leave cake in it for another 30 minutes. Only then remove from the oven and let cool completely (preferably one hour).
Dust with powdered sugar and garnish with coconut cream. Cut into pieces and enjoy!