1 Bowl Chocolate Hazelnut Cake (Vegan + GF

• Vegetarian
• Gluten free

• Refrigerated

  • 1 1/2 cup Almond milk, unsweetened plain
  • 4 Flax eggs

• Canned Goods

  • 2 cups Applesauce, unsweetened

• Condiments

  • 1/4 cup Coconut oil or softened vegan butter
  • 1/2 cup Coconut oil or vegan butter
  • 5/8 cup Maple syrup or agave nectar

• Baking & Spices

  • 1 cup Almond meal
  • 3 tsp Baking soda
  • 2/3 cup Cane or granulated sugar
  • 1 cup Cocoa powder, unsweetened
  • 1 1/4 cups Dark or semi-sweet chocolate, dairy free
  • 1 1/2 cups Gluten-free flour blend
  • 1/2 cup Gluten free oat flour
  • 1 1/4 cups Powdered sugar
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 1/2 cups Hazelnuts, roasted unsalted

Found on minimalistbaker.com

Description

Ingredients

• 4 flax eggs (4 Tbsp (18 grams) flax seed meal + 10 Tbsp water)
• 1 cup (250 ml) unsweetened plain almond milk + 1.5 tsp apple cider vinegar
• 3 tsp baking soda
• 1/2 cup + 2 Tbsp (146 ml) maple syrup or agave nectar (sub honey if not vegan)
• 2/3 cup (154 grams) cane or granulated sugar
• 1/2 cup (126 grams) melted coconut oil or vegan butter (such as Earth Balance)
• 1 tsp pure vanilla extract
• 2 cups (~486 grams) unsweetened applesauce (or other hearty fruit puree, such as beets)
• 1/2 tsp sea salt
• 1 cup (120 grams) unsweetened cocoa powder (if clumpy, sift)
• 1 cup (118 grams) almond meal (finely ground from raw almonds)
• 1/2 cup (50 grams) gluten free oat flour (finely ground from raw oats)
• 1 1/2 cups (200 grams) gluten free flour blend (*see notes)
• 1/2 cup (120 grams) unsweetened plain almond milk
• 1 1/4 cups (230 grams) dairy free dark or semi-sweet chocolate, chopped
• 1/4 cup (56 grams) melted coconut oil or softened vegan butter, cut into slices (such as Earth Balance)
• 1 1/4 - 2 cups (~150 - 250 grams) powdered sugar
• 1 1/2 cups (~175 g) roasted unsalted hazelnuts

Directions

• Preheat oven to 350 degrees F and butter two 8 round cake pans (or line 24 muffin tins with paper liners). Dust with gluten free flour and shake out excess.
• Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
• Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
• Add baking soda to the almond milk vinegar mixture and stir.
• Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine. Then add applesauce, vanilla, melted coconut oil, salt and mix.
• Add cocoa powder, almond meal, oat flour and gluten free flour and beat/whisk to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. It should resemble a semi-thick batter that’s pourable.
• Divide batter evenly between cake pans (if using muffin tins, it should be enough for roughly 24 filling generously 3/4 full).
• Bake cake for 35-45 minutes or more (cupcakes for about 29-35 minutes) or until a toothpick inserted into the center comes out clean and the top appears dry. Time will vary if you sub ingredients, as well as depending on the size of your pan.
• Let rest in the tin for 15-20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks. Let cool completely.
• FOR FROSTING: Add almond milk to your rinsed out mixing bowl from earlier and microwave for 1 minute. (Alternatively, heat in a saucepan until just simmering and then transfer back to mixing bowl.)
• Immediately add chocolate to warm milk but don’t touch for 3 minutes so it can melt.
• Stir with a wooden spoon to incorporate, then add coconut oil or softened butter and cover. Let rest untouched for another 10 minutes.
• Use your mixer (or a whisk) to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
• Remove from fridge and beat again. If it’s still too thin, add another 1/4 - 1/2 cup powdered sugar and beat until light and fluffy. I found that adding 1 3/4 cups total powdered sugar was perfect. Set aside.
• Transfer the bottom layer of the cooled cake to a serving plate/dish. Spread a semi-generous layer of frosting on the top of the bottom layer and top generously with hazelnuts. Press down with hands to settle them into the frosting (see photo).
• Carefully top with second layer and frost the top generously, then the sides. Using a butter knife yields a smooth surface. It should be the perfect amount of frosting - not too thick, not too thin.
• Add hazelnuts around the perimeter of the top of the cake. Slice and serve.
• Will keep well-covered at room temperature for several days, though best when fresh. Refrigeration not necessary.

Nutrition