Easy Vegan Hazelnut Cake with Chocolate Drizzle

A piece of cake

An easy peasy loaf to quickly whip together, pour into a cake tin and bake. It is delicious on its own but can also be enjoyed with toppings of your choice: stirred berries, coconut yoghurt and maple syrup, peanut butter, apple slices, chopped dark chocolate or caramelised banana. Pick your favourite!

Servings: 1 loaf

Total time: 1 hr 15 min

For the cake

Ingredients

2 1/2 cups (250g) ground hazelnuts*

1 1/5 cups (160g) spelt**

1/2 cup (125g)raw cane sugar

2 tsp baking powder

1 tsp cinnamon 

pinch of salt 

1 1/4 cups (320ml) unsweetened hazelnut milk* 

4 tbsp maple syrup

*sub with ground almonds and almond milk if you have a hazelnut allergy

** use buckwheat flour as gluten-free option

Instructions

1. Preheat your oven to 180°C. 

2. Combine all dry ingredients in a mixing bowl. Add the hazelnut milk and maple syrup and whisk until the batter is homogenous and without any remaining clumps. 

3. Pour the mixture into a rectangular baking tin (I used a silicone one so I didn’t have to grease it) and bake for 45 – 50 min or until a knife comes out clean. 

For the coating

ingredients

1/3 cup (70g) 85% dark chocolate, melted

3 tbsp roasted, chopped hazelnuts*

* you can also sub with roasted almonds

more toppings

hazelnut butter

stirred fruits

coconut yoghurt

granola

Instructions

1. In a pot, let some water simmer and place a metal bowl over it to melt the chocolate.

2. Allow the cake to cool down before removing it from the cake tin and coat with melted chocolate, then sprinkle roasted hazelnuts over it while the chocolate is still liquidy.

3. This cake tastes really good on its on but even better when topped with hazelnutbutter, stirred fruits or yoghurt and granola!