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Vegan coffee chiffon cake

Preparazione 15 min
Cottura 1 h
Tempo totale 1 h 15 min
Porzioni 8 persone


  • 350 ml coffee hot
  • 30 g flax seeds flour
  • 150 g brown sugar Muscovado
  • 320 g flour
  • 1 sachet baking powder
  • 1 tsp bycarbonate
  • 120 g oil sunflower
  • 5 tbsp water hot


  • Put coffee and flax seeds flour in a large bowl, combine using a whisk and set aside. In another bowl add the flour, baking powder and bycarbonate.
  • Add sugar into coffee and flax seeds and mix well. Add oil too and whisk until you get an homogeneous mixture.
  • Add now dry ingredients into liquids using a sieve, little by little. Mix with the whisk to get a smooth cake batter.
  • Add hot water and whisk, then pour the batter into a 7 inch chiffon cake pan, slightly oiled and floured.
  • Bake at 340°F for 1 hour and 20 minutes. Let the cake cool down in the pan before leaving and serving.