A simple recipe perfect for any skill level. Not only does it look great, but it tastes great, too!

One Bowl Hazelnut Cake [Vegan, Gluten Free]

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Serves

10

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Ingredients

For the Cake:

  • 4 chia eggs (4 tablespoons ground chia seeds plus 10 tablespoons water)
  • 1 cup unsweetened plain almond milk
  • 1 1/2 teaspoon apple cider vinegar
  • 3 tsp baking soda
  • 1 cup unsweetened applesauce
  • 1/2 cup melted coconut oil or vegan butter
  • 2/3 cup maple syrup
  • 2/3 cup coconut sugar
  • 1 teaspoon hazelnut extract optional
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 cup Bob's red mill Hazelnut meal
  • 1/2 cup gluten-free oats, ground into a flour
  • 1 1/2 cups gluten-free flour blend
  • 2 cups hazelnuts roasted

For the Frosting:

  • 1 1/2 cups of hazelnut butter
  • 1 cup icing sugar adjust to sweetness preference
  • 2 tablespoons vegan butter
  • 1 cup hazelnut milk
  • 1 cup dark chocolate chips
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Preparation

For the Cake:

  1. To roast the hazelnuts just add them to a baking pan and bake in the oven at 375 for 10 minutes, check often to make sure they don't burn.
  2. Preheat oven to 350 degrees F and oil your 8" round cake pans (batter makes 2 cakes). In a small bowl prepare your chia egg and let it sit.
  3. Meanwhile in a large bowl add in the milk and vinegar and mix to let it curdle. Then add in the baking soda and stir to create some bubbles.
  4. Now add in all the remaining ingredients except the flours and mix to combine.
  5. Add in the hazelnut, oat and GF flour and whisk together. The batter should be semi-thick and pourable, so add more flour or milk to adjust.
  6. Pour half the batter into each cake pan (or you can make 24 muffins if you prefer). Bake cake for 35-45 minutes or until a toothpick comes out clean from the center. Then let it cool completely.

For the Frosting:

  1. Combine Whisk together the Hazelnut butter, vegan butter and icing sugar.

For the Chocolate Frosting:

  1. Heat the hazelnut milk for 1 minutes in the microwave. Add in the chocolate chips and let it sit 1 minute. then stir to combine.

To Assemble Your Cake:

  1. To assemble the cake, pour half of the hazelnut frosting over the bottom cake and spread.
  2. Then add in the roasted hazelnuts.
  3. Place the top cake on top and cover with the hazelnut frosting. Drizzle the chocolate frosting over the edges.
  4. Let the cake sit for an hour or so to set the chocolate.
  5. 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).
  6. 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.
  7. 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.
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