1-Bowl Chocolate Hazelnut Cake
Ingredients
The cake
-
4
Tbsp
flaxseed meal
-
10
Tbsp
water
-
1
cup
unsweetened plain almond milk
-
1 ½
tsp
apple cider vinegar
-
3
tsp
baking soda
-
⅔
cup
maple syrup or agave nectar
-
⅔
cup
cane or granulated sugar
-
½
cup
melted coconut oil or vegan butter
-
1
tsp
pure vanilla extract
-
2
cups
unsweetened applesauce
-
½
tsp
sea salt
-
1
cup
unsweetened cocoa powder
-
1
cup
almond meal
-
½
cup
gluten-free oat flour
-
1 ½
cups
gluten-free flour blend
The frosting / toppings
-
½
cup
unsweetened plain almond milk
-
1 ¼
cups
dairy-free dark or semi-sweet chocolate
-
¼
cup
melted coconut oil or softened vegan butter
-
1 ¼ – 2
cups
powdered sugar
-
1 ½
cups
roasted unsalted hazelnuts
Instructions
- Preheat the oven to 350°F (176°C) and prepare cake pans.
- Mix almond milk with vinegar and let it curdle.
- Prepare flax eggs by mixing flaxseed meal with water and letting it rest.
- Add baking soda to the almond milk mixture and stir.
- Combine the sugar, maple syrup, and almond milk mixture with the flax eggs.
- Add applesauce, vanilla, melted coconut oil, and salt, and mix well.
- Incorporate cocoa powder, almond meal, oat flour, and gluten-free flour, adjusting with more almond milk if needed.
- Divide the batter between the prepared pans and bake for 35-45 minutes.
- Let the cakes cool in the pans, then transfer to cooling racks.
- For the frosting, heat almond milk and add chocolate, letting it melt.
- Stir in coconut oil and mix until smooth, adding powdered sugar to reach desired consistency.
- Layer the cake with frosting and hazelnuts, then frost the top and sides.
- Decorate with additional hazelnuts and serve.
Nutrition Facts (estimated)
Servings
16 slices
Calories
444
Total fat
25g
Total carbohydrates
55g
Total protein
6.3g
Sodium
82mg
Cholesterol
0mg
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