Moist and delicious chocolate hazelnut cake topped with chocolate ganache and toasted hazelnuts. This recipe is so easy to put together, it can be made gluten-free and pretty much guaranteed to satisfy your chocolate/Nutella cravings, you will not be able to stop just one slice!
Chocolate Hazelnut Cake | Vegan
Ingredients
Dry ingredients
- 1 1/4 cups all purpose flour or gluten-free flour 150g
- 1 cup ground hazelnut 115g
- 1/4 cup cocoa powder 27g
- 3/4 cup sugar of choice 150g
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Wet ingredients
- 1/2 cup dairy free yogurt 125g
- 1 cup hazelnut milk 240g
- 2/3 cup melted coconut oil or dairy free butter 75g
- 2 tsp vanilla extract
Chocolate Ganache
- 1/2 cup coconut whipping cream 125g
- 120g dark chocolate
Instructions
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Bring all wet ingredients to the room temperature. Preheat oven to 180 Celsius. Grease a 1 pound loaf pan (8.5 x 4.5 x 2.75 inch) and set aside.
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In a large mixing bowl, sift dry ingredients and mix well.
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In a large mixing bowl, sift dry ingredients and mix well.
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Pour mixture into a prepared pan. Tap gently against the counter to release any air bubbles.
Bake at preheated oven for 50 mins to 1 hour or until the toothpick comes out clean. Allow cake to cool completely in the pan. Gently remove cake out of the pan.
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Simmer coconut whipping cream in a heavy bottom pan stirring occasionally. Let it come to a boil. Pour the coconut cream over the chopped chocolate and let sit for 1 minute. Combine the chocolate and cream with a spatula, mix until silky smooth and shiny. Let the ganache cool completely to room temperature. Or cover with plastic cling wrap and refrigerate until thick scoop-able and pipping consistency (I refrigerate my ganache for at least 5 hours)
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Pipe chocolate ganache on the cake, top with toasted hazelnuts. Slice and serve.
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