Back Vegan Hazelnut Cake with Chocolate Glaze

Fill your home with the sweet aroma of a homecooked dessert this fall by preparing this vegan hazelnut cake! The fluffy texture of the loaf covered in the sweet taste of the chocolate paired with the crunch of hazelnut will have the whole household eating this sweet treat up in no time. Originally from Bianca Zapatka, we know you’ll love this tasty treat!

INGREDIENTS

• 2 ½ cups (300 g) all-purpose or spelt flour or gluten-free flour*
• 1 cup (120 g) ground hazelnuts
• ¾ cup (150 g) sugar
• 2 tsp baking powder
• 1 tsp baking soda or 2 tsp more baking powder
• ½ tsp (1 tsp) salt
• 1 ⅓ cup (320 ml) plant milk e.g. soy milk, almond milk, cashew milk, or oat milk
• ⅓ cup (80 ml) oil e.g. canola or sunflower oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar or lemon juice
• 3.5 oz (100 g) dark chocolate chopped
• 1 tsp coconut oil
• 2 tbsp chopped hazelnuts

INSTRUCTIONS

Hazelnut Cake

1. Preheat the oven to 355 °F (180°C). Lightly grease a 9.5×4-inch (25x11cm) loaf pan, then line with parchment paper, leaving an overhang on both sides.
2. In a large bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, sugar, and salt. Set aside.
3. In a measuring cup, whisk together plant milk, oil, vanilla extract, and apple cider vinegar. Then pour it into the flour mixture and stir with a whisk, wooden spoon, or spatula until just combined. (Please do not over mix the batter or the cake will not rise well).
4. Pour the batter into the prepared loaf pan and smooth it out. (It’s best to tap the pan on the work surface a few times to make sure there are no air bubbles in the batter).
5. Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. (If the cake gets too dark during baking, cover it loosely with a piece of parchment paper).
6. Let the cake cool in the pan for 10-15 minutes. Then lift it out of the pan using the overhanging parchment paper. Place it on a cooling rack and let it finish cooling.

Chocolate Glaze

1. Melt the chopped chocolate with the coconut oil slowly over a water bath. Stir well and spread evenly over the cooled cake.
2. Decorate with chopped hazelnuts if desired. Enjoy!