This sweet treat is completely free of animal products, so it's a great dessert recipe for vegans and vegetarians. Combine coconut oil, almond milk, and dark chocolate with baking basics like flour, cocoa, and sugar. Bake and frost with a rich chocolate frosting before topping with chopped hazelnuts for a creamy and crunchy treat. Smart Recipes, Vegan Recipes, Other Recipes, Recipes Other Vegan Vegan Chocolate And Hazelnut Cake Vegan Chocolate And Hazelnut Cake Recipe | PT1H15M Serves 12 Ingredients: 1.5 Cups Unsweetened Plain Almond Milk 1.5 Teaspoons Apple Cider Vinegar 3 Teaspoons Baking Soda 4 Tablespoons Flax Seed Meal 10 Tablespoons Water 0.66 Cup Maple Syrup 0.75 Cup Coconut Oil 2 Cups Unsweetened Applesauce 1 Teaspoon Vanilla Extract 0.5 Teaspoon Sea Salt 1.5 Cups Gluten Free Flour Blend 1 Cup Almond Meal 0.66 Cup Cane Sugar 0.5 Cup Gluten Free Oat Flour 1 Cup Unsweetened Cocoa Powder 1.25 Cups Dairy Free Dark Chocolate 1 Cup Powdered Sugar 1.5 Cups Unsalted Hazelnuts Preheat the oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Dust with gluten free flour evenly and shake off excess. In a bowl, mix together 1 cup almond milk and vinegar. Keep aside to curdle. Now, add baking soda and stir to combine. In another large bowl, add flax seed meal and water and mix well. Keep aside for about 5 minutes. In the bowl of flax seeds mixture, add cane sugar, maple syrup and almond milk mixture and beat till well combined. Then add ½ cup of coconut oil, applesauce, vanilla and salt and mix till well combined. Add flour blend, almond meal, oat flour and cocoa powder and beat till well combined. Place the mixture into prepared cake pans evenly. Bake for about 35-45 minutes or till a toothpick inserted in the center comes out clean. Remove from oven and keep on cooling rack for about 15-20 minutes. Carefully, invert the cakes onto cooling racks to cool completely. For frosting; in a microwave safe bowl, add remaining almond milk and microwave for about 1 minute. Immediately, add chocolate and stir until well combined. Add remaining coconut oil and keep aside for about 10 minutes. Now, beat the mixture till well combined. Add powdered sugar, and mix well. Refrigerate the frosting for about 20 minutes. Remove frosting from refrigerator and beat till light and fluffy. Arrange 1 cake in a serving plate. Spread a layer of frosting over cake evenly and sprinkle with some hazelnuts. With your hands, press hazelnuts down into the frosting. Carefully place second cake over first cake. Spread frosting on top and sides generously. With a butter knife, smooth the surface of frosting. Top with hazelnuts. Cut into desired slices and serve.

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