Sweet, Cookies, Cakes and Granola
Vegan Cocoa Hazelnut Cake
Execution time 1 and a half hour / Difficulty Level: 2/5
Ingredients
LIquid:
100 ml Sesame Oil
160 g Wild Flower Honey from Mount Olympus or 160 gr maple syrup
250 ml non-dairy milk (1 cup)
1 tsp vanilla extract
3 tbsp vinegar
4 tbsp Hazelnut Butter with Cocoa
Solid:
250 g whole wheat flour or gluten-free flour
150 g Roasted Hazelnuts blended into powder
10 g baking powder
1 tsp baking soda
4 tbsp cocoa powder
Toppings:
50 g Roasted Hazelnuts
3 tbsp Hazelnut Butter with Cocoa mixed with
2 tbsp Wild Flower Honey from Mount Olympus or 2 tbsp maple syrup
Red berries
Instructions
- Preheat the oven to 180° C.
- Grease a baking tray with oil and sprinkle some flour. Shake the tray until it is covered with flour evenly.
- Using a spatula, mix all the cake ingredients in a bowl until homogenised.
- Bake for 60 minutes.
- If you notice the surface of the cake getting too dark fast, cover with aluminium foil.
- Let the cake cool completely.
- Coarsely chop the hazelnuts and place them on a pan without any oil. Cook for 3-5 min until they are roasted and aroma is released.
- Drizzle with Hazelnut Cocoa Butter mixed with honey or maple syrup.
- Sprinkle the coarsely chopped hazelnuts over the cake.
- Garnish with red berries.
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