Coffee cake

For the Crust • pitted dates (about 220 grams) • almonds (about 120 grams) • pecans (about 120 grams) • salt • For the Vegan Coffee Panna Cotta • cashews, soaked (about 130 grams) • soy or coconut milk (about 150 grams) • agave syrup (about 60 grams) • vanilla bean • brewed coffee (about 40 grams) • salt •

eggs • packed brown sugar (about 150 grams) • brewed coffee (about 100 ml) • vegetable oil (about 130 ml) • all-purpose flour (about 210 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • chocolate chips (about 50 grams)

all-purpose flour (300 grams) • eggs • sugar (200 grams) • vegetable oil (100 grams) • strong brewed coffee (100 grams) • milk (100 grams) • baking powder • vanilla powder • Powdered sugar for dusting

high-quality chocolate • good butter • powdered sugar • small cup (about 1/4 cup or 2.5 oz/70 g) strong coffee (I dissolved 2 teaspoons instant coffee in a small cup of moka coffee, slightly cooled) • egg yolks (from eggs at room temperature) • finely ground almonds (I used store-bought almond flour, which was a bit coarse)* see step 6) • all-purpose flour • salt • egg whites (from eggs at room temperature)

eggs • unsalted butter (about 150 grams)

eggs • sugar (about 140 grams) • sunflower oil (about 120 ml) • brewed espresso, cooled (about 120 ml) • all-purpose flour (about 300 grams) • plain yogurt (about 5 ounces or 125 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • dark chocolate chips, optional (about 100 grams) • Powdered sugar, • electric mixer • (24 cm) bundt pan

spelt flour (about 260 grams) • raw cane sugar (about 120 grams) • baking powder (about 16 grams) • walnut pieces (about 50 grams) • dark chocolate chips (about 50 grams) • plant-based butter (about 100 grams) • espresso coffee (about 100 ml) • unsweetened plant-based milk (about 80 ml, or use water) • whole walnut halves for garnish • Powdered sugar for dusting