Omas Nusstorte (Nut torte)

Light and spongy mini pecan cakes. Finished with glaze and chopped pecans.

The recipe for this German nut torte was passed down from my grandmother (in German: Oma). The original recipe included butter and eggs so this is my vegan take on her recipe, baked as mini bundt cakes.

These little cakes are so light and fluffy, finished with a simple icing drizzle and chopped pecans.

But can we talk about how adorable these little Bundt cakes are?! These tiny individual sized cakes are perfect to have with an afternoon tea.

THESE MINI CAKES ARE

• airy

• fluffy and light

• nutty

• and let's be honest simply adorable!

TO MAKE THIS YOU NEED

• self-raising flour

• cane or coconut sugar

• baking powder

• a pinch of salt

• ground pecan nuts (I used a food processor to grind the pecan nuts)

• almond milk or milk of choice

• vegetable oil

• apple cider vinegar

• vanilla paste

TO DECORATE

• powdered sugar

• lemon juice/ water or almond milk

• toasted pecan nuts / candied pecan nuts

This cake is super easy to make and requires only a few pantry staples, which you probably already have.

ALTERNATIVE OPTIONS

• You can replace the pecan nuts with almonds or hazelnuts

• Replace the vegetable oil with melted vegan butter or melted coconut oil

OTHER RECIPES YOU MIGHT LIKE

raspberry & almond galette

vegan blueberry muffins

vegan whole orange & almond cakes

OMAS NUSSTORTE (Nut torte)

Nutty, light and fluffy little tortes. Perfect individual sized cakes for an afternoon tea.

Yield: about 22 - 24 mini cakes or cupcakes

Time: 30 min

INGREDIENTS

DRY

• 310g self-raising flour

• 250g sugar

• 1 tsp baking powder

• 1/2 tsp ground cinnamon

• good pinch of salt

• 70g ground pecan nuts

WET INGREDIENTS

• 375ml almond milk or milk of choice

• 1/2 cup vegetable oil

• 1 tbsp apple cider vinegar

• 1 tsp vanilla paste

TO DECORATE

• 1cup powdered sugar

• 2 -3 tbsp water/ almond milk, or until desired consistency

• chopped pecan nuts or candied pecan nuts

INSTRUCTIONS

1. Preheat the oven to 160C and grease your mini bundt cake pan.

2. Mix the flour, sugar, baking powder and salt in a large mixing bowl. Make sure to break up any lumps.

3. In another small bowl, mix all the wet ingredients and pour over the dry mixture. Mix the batter with a spoon until completely smooth.

4. Add the ground pecan nuts to the batter and give a final mix.

5. Divide the batter between the mini Bundt cake shapes, but no more than 3/4 full otherwise the batter will run over.

6. Bake for about 15 - 17 min or until a baking pin/ skewer can be inserted into the cake and comes out clean.

7. Remove from the oven and let them cool for a few minutes before removing them from the pan to let them cool on a cooling rack.

8. Once the cakes have cooled completely drizzle with the icing and finish with chopped pecan nuts

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NOTES

I used a coffee grinder to grind the nuts. You can alternatively chop them very finely if you don't have a coffee grinder.