Chocolate Hazelnut Cake
Ingredients
- 200 g hazelnuts, ground
- 200 g all purpose flour
- 60 g dark chocolate pieces/chunks
- 200 ml of vegan milk (oat, rice, almond, soy)
- 50-100 g of coconut blossom sugar
- 150 g softened vegan butter
- 1 tbsp of baking soda
- 1 tbsp vinegar
- 1 packet of tartar baking powder
- 2 tbsp apple sauce
- chocolate frosting
- 80 g dark chopped chocolate, optionally with hazelnut bits
- 3 tbsp oatmilk
Preparation
Preheat the oven to 180 ° C/350F, grease and dust the baking tin/cake form. Mix flour, nuts, chocolate, baking powder, sugar, baking soda in a bowl
Beat the butter with the hand mixer until creamy white (takes approx. 5 minutes) Add apple sauce and mix
Add flour mixture, milk and vinegar and mix quickly. Don’t over mix. Pour the batter into the cake form and bake for about 40-45 minutes
Toothpick sample before removing the cake from the oven
Allow to cool in the tin for 5-10 Minutes before turning out onto a wire rack to cool completely
Melt chocolate in the microwave or above the water bath. Allow to cool briefly and stir 3 tbsp oatmilk
Pour over the cake and let it cool
Slice to serve
