Here at the other end of the world it is getting colder and the days are the shortest. Perfect time to enjoy some baked comfort food with chocolate and nuts more often 😋
Now I managed to get my hands onto some freshly cracked hazelnuts from the South Island of Aotearoa. The flavour! It’s a dream and perfect for gluten-free baking, specially cake and cookies.
For sweetening I used mostly dates. I find they blend in very well and are very subtle in their flavour. Chocolate and nut will always be one of my favourite flavour combinations 😋
As always, this recipe for Hazelnut and Chocolate Cake is vegan, gluten-free and oil-free. This time I also didn’t use any rice flour and replaced it with buckwheat flour. I think the recipe will also work well with other gluten-free flours, like oat flour for example.
Note: Before baking I have dry roasted the hazelnuts for approx. 20 minutes in a frying pan on a low heat while stirring occasionally. Afterwards I rubbed of the skins using a dish towel. This way the hazelnut flavour increases. Afterwards I blend the hazelnuts to fine crumbs, using my high-speed blender (it’s OK if some crumbs are a bit bigger).
Favourite human and I munched away this chocolate hazelnut cake within a few days. And I can already say that we will make this more often in the future. If you try the recipe please let me know what you think. I always love hearing from you 🙂
Hazelnut Chocolate Loaf (Vegan, Gluten-free, Oil-free)
- 140 g hazelnuts best dry roasted in pan and then skins rubbed off, ground
- 140 g buckwheat flour
- 40 g FAIR-TRADE cocoa powder
- 2 tbsp coconut sugar or sweetener of your choice
- 1 tbsp psyllium fiber ground
- 2 tsp baking powder
- 140 g dates pitted and diced
- 400 ml water
For the chocolate glaze
- 120 g FAIR-TRADE chocolate
- 50 ml plant mylk
- Preheat the oven to 190°C (top-/bottom heat). Mix the dry ingredients in a bowl.
- In a high-speed blender, blend the dates and water until smooth.
- Pour this mixture into the bowl with the dry ingredients and swiftly stir to combine (don’t over stir).
- Spread the dough evenly in the loaf tin. Bake for approx. 25 minutes or until an inserted wooden skewer comes out clean.
- Let cool down before glazing. For the chocolate glaze I melt 120g FAIR-TRADE chocolate with 50ml plant mylk in a bowl that sits in hot water. After spreading the chocolate onto the loaf I garnish it with more chopped hazelnuts. Enjoy 🙂