Whenever I see chocolate and hazelnuts together, I get this tingly feeling inside. Especially true if it comes in the form of a cake! It is #InternationalWomensDay today I am treating myself well with this. And why not really? This cake is 100% whole wheat and #vegan, with no refined sugars. Perfectly moist and absolutely delicious. I will be off to have another slice and another cup of coffee with it. Here is the recipe:
Chocolate Hazelnut Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Course:
Dessert
Cuisine:
Vegan
Servings: 1 loaf
Ingredients
Coffee cream
- 1 cup raw cashews
- 1/3 cup maple syrup
- ¼ cup espresso or 3 teaspoons instant coffee mixed with ¼ cup hot water]
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1 tablespoon rum or coffee liqueur optional
Dry ingredients
- 1 cup whole wheat flour
- 1/4 cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup dark chocolate chips
- 1/2 cup roughly chopped roasted hazelnuts
- pinch of salt
Wet ingredients
- 1 cup almond milk
- 1/3 cup peanut butter
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoon coconut oil
Instructions
Coffee cream
-
Put all the coffee cream ingredients in a food processor and mix them well.
-
Let it wait in the fridge for about 4 hours or overnight.
Cake
-
Preheat the oven to 350F (175C).
-
Put all the dry ingredients in a bowl, mix and set a side.
-
Mix the wet ingredients in a separate bowl.
-
Add the liquid and dry mixes together and combine.
-
Pour the batter in a cake mold that is lightly coated with oil. I used a 5in by 7in (~13cm by 18cm) loaf pan.
-
Bake for about 45- 50 minutes. Keep an eye on it during baking and do the toothpick test (toothpick inserted in the middle of the cake should come out clean) to judge when it is done.
-
When the cake is at room temperature, spread the coffee cream on top, or serve the cream along with the cake
#chocolate #hazelnuts #peanutbutter
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This looks SO beautiful and delicious – may I even say moist? I know people hate that word :p The coffee cream especially is something I need a litre jar of, at the very least 😀
Thank you Margaux! Do people hate the word “moist” 🙂 I will take that over a dry cake any time. Yeah, the coffee cream on this one was the bomb. Tastes a lot like caramel, only better because coffee! <3
Hi can we use vegetable oil instead of coconut oil and dairy milk instead of almond milk?
You could swap with vegetable oil but I wouldn’t recommend dairy milk.
Hey Maya!!! Can I use oat/almond flour instead of whole wheat flour and coconut milk instead of almond milk?
I think coconut milk would work. So would oat/almond flour but the consistency/texture will probably turn out different. I had made this one: http://www.dreamyleaf.com/vegan-almond-lemon-cake/ with a mix of whole wheat and almond flours and it was really good. Let me know if you try it! <3
Just tried this recipe today… I use 3/4 cup oat flour and 1/4 cup almond flour, coconut milk and almond butter and it was so delicious!!!
Thank you so much for letting me know Laura, I am so glad that it turned out delicious. I will give your version a try as well <3
Love it. Can’t wait to try but what could I substitute instead of peanut butter? Nut free school zone 🙂
Tesekkurler 😉
Thank you Ozlem! You can replace with almond butter, or any other nut butter. Hope you like it <3