The vegan chocolate and hazelnut cake is a sweet delicacy that contains neither butter nor eggs in the dough, making it perfect for those following a vegan or vegetarian diet, those with lactose intolerance, and anyone looking to be a little more calorie-conscious! Plus, it’s much quicker to make than classic cakes, as it lacks the usual steps.
Personally, since I recently underwent surgery, I need to watch my diet more closely, eating fewer eggs and fats, etc. This is why I am constantly searching for sweet or savory dishes to help me on this journey.
So starting breakfast with a nice slice of cake helps me face the day without guilt!
Now, whether you have a specific need or are just curious, I recommend baking your lovely vegan chocolate and hazelnut cake as soon as possible!
ALSO READ If you want to experiment with desserts without:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 10 slices
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
If you weigh all the ingredients before starting, it will take you just 5′ to mix.
- 2 3/4 cups type 2 flour
- 1/2 cup unsweetened cocoa powder
- 2/3 cup sugar
- 3 1/2 tsp baking powder
- 1/4 cup hazelnut flour (made by pulverizing hazelnuts)
- ground cinnamon
- 2/3 cup water
- 1 1/4 cups soy milk (without added sugars)
- 2/3 cup rice oil (or seed oil)
- 1 cup dark chocolate chips
Steps
– Sift the flour with the baking powder; do the same with the cocoa.
These operations prevent lumps, and regarding the flour, we can check for any unwanted guests!
– Place the powders in a bowl large enough to hold all the ingredients; then sifted flour with baking powder, cocoa, sugar, and cinnamon. Briefly mix with the whisk.
– Pour the oil, water, and plant-based beverage into the bowl; mix to combine everything, then add the hazelnut flour and 3/4 cup of chocolate chips.
– Preheat the oven to 350°F.
– Pour the batter into a previously greased and floured 8-inch cake pan; decorate with the remaining chocolate chips and bake.
– Bake for about 35 minutes, doing the toothpick test.
– Unmold the cake onto a platter
Storage:
– The vegan chocolate and hazelnut cake keeps in the pantry for 3/4 days.
