1 Bowl Chocolate Hazelnut Cake (Vegan + GF) - Minimalist Baker

1 Bowl Chocolate Hazelnut Cake (Vegan + GF) - Minimalist Baker

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This recipe was inspired by my Best Vegan Gluten Free Chocolate Cupcakes, and my love for Nutella. I mean who doesn’t love Nutella? Anyone can make this cake. No special mixers, methods or equipment necessary.This cake gets extra height from a solid layer of roasted hazelnuts + more on top! They also provide a healthy crunch to the cake, which I happen to adore.I think you guys are going to LOVE this cake! However, I could also see it making an excellent cake for birthdays, anniversaries and any upcoming spring celebrations (like Easter!). In other words, make this cake and instantly make a million friends.If you give this recipe a try, please rate it and leave a comment! We love seeing our recipes come to life in your kitchens. Entirely vegan and gluten free and so simple to make. Dust with gluten free flour and shake out excess.Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.Add baking soda to the almond milk vinegar mixture and stir.Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine. Then add applesauce, vanilla, melted coconut oil, salt and mix.Add cocoa powder, almond meal, oat flour and gluten free flour and beat/whisk to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. It should resemble a semi-thick batter that’s pourable.Divide batter evenly between cake pans (if using muffin tins, it should be enough for roughly 24 filling generously 3/4 full).Bake cake for 35-45 minutes or more (cupcakes for about 29-35 minutes) or until a toothpick inserted into the center comes out clean and the top appears dry.

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