Vegan | Hazelnut Chocolate Cake
Posted on August 22, 2019
A super yummy cake. It's also nice because it's small.
Yield: 1 8-inch round cake
Ingredients
~ Cake ~
1 1/4 cups all-purpose flour
2/3 cup hazelnuts, toasted and finely ground
2/3 cup sugar
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup coconut oil, melted but not hot
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
3/4 cup unsweetened hemp milk, at room temperature
~ Ganache ~
4 ounces vegan chocolate chips
2 tablespoons coconut oil
1 tablespoon hemp milk
2 tablespoons maple syrup, or to taste
~ Topping ~
India Tree Nature's Colors Carnival Sprinkles
Method
Make the cake:
Preheat oven to 350°F. Grease pan with coconut oil. Line bottom with parchment paper.
In a large bowl, whisk together dry ingredients.
In a medium bowl, whisk together wet ingredients.
Whisk the wet ingredients into the dry ingredients. Pour into prepared cake pan.
Bake for 25 minutes. Test that a toothpick inserted into the center comes out clean. If not, bake for another 5 minutes. Test and repeat until toothpick comes out clean. (My cake took 30 minutes.)
Let cool in the pan for 10 minutes. Then turn onto a wire rack and let cool completely.
Make the ganache:
Put the chocolate chips and coconut oil in a microwavable bowl. Microwave in 30-second increments, stirring after each, until the chocolate is fully melted. Stir in the hemp milk and maple syrup. Stir for a few minutes until the ganache cools a bit.
Assemble:
Pour ganache over cake, and spread. Top with sprinkles.
(Ref. "Chocolate Hazelnut Vegan Horsey Cake" recipe, Molly on the Range, page 254.)