Caramelized Hazelnut Cake
Ingredients
- 200g hazelnut ground
- 200g flour
- 160ml soy milk (or more if too dry)
- 1 flax egg (1 flax:4 water)
- 50g chopped hazelnuts
- 3 tsp baking powder
- A little vanilla
- A little cinnamon
- 150g coconut sugar
- 1 tsp vinegar
Preparation
Preheat the oven to 180°C (350°F).
In a mixing bowl, combine hazelnut ground, flour, chopped hazelnuts, baking powder, vanilla, and cinnamon.
In a separate bowl, prepare the flax egg by mixing 1 tablespoon of ground flaxseed with 4 tablespoons of water. Let it sit for a few minutes until it thickens.
Add the coconut sugar and vinegar to the dry ingredients mixture and stir to combine.
Gradually add the flax egg and soy milk to the mixture, stirring until a smooth batter forms. Add more soy milk if the batter is too dry.
Pour the batter into a greased cake pan and smooth the top.
Bake the cake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.