Nutty Chocolate Cake (Vegan, Gluten-free, No Refined Sugar)
This vegan and gluten-free cake is super easy to make and doesn't need many ingredients. The baking time is very important, it can take up to 45 minutes. Please make sure to do the needle test until an inserted wooden skewer comes out clean.
Equipment
- 7inch (18cm) cake spring-form
- Blender
Ingredients
For the cake:
- 280 g hazelnuts
- 50 g FAIR-TRADE cocoa powder
- 55 g coconut sugar
- 1 teaspoon baking powder
- 1 tablespoon ground flax seed
- 190 ml water
For the drizzle:
- 35 g nuts
- 1/4 to 1/3 cup water
- 2-3 tablespoon FAIR-TRADE cocoa powder
- 1-2 tablespoon coconut sugar or more if you like it sweeter
Instructions
- Preheat oven to 210°C (top-/bottom heat). In a blender, pulse the hazelnuts to fine crumbles. Transfer to a bowl.
- Sift in cocoa powder, coconut sugar and baking powder. Add ground flax seed and mix well.
- Then add the water and mix until combined.
- Line spring-form with baking paper, grease the sides. Transfer dough to spring-form and spread evenly.
- Bake covered for 35 to 45 minutes, or until inserted wooden skewer comes out clean. test is recommended!
- Let cool down a little before taking it out of the form. For the drizzle, simply blend all ingredients until smooth. A powerful mini-blender is recommended for this step.
Notes
Enjoy! :)