Vegan Hazelnut Cake
INGREDIENTS
- 250g ground hazelnuts*
- 150g spelt or buckwheat flour as gluten-free option
- 100 – 120g raw cane sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 pinch of salt
- 320ml Ecomil Sugar-free Hazelnut drink
- 4 tbsp maple syrup
For the drizzle:
- 70g dark chocolate, melted
- 3 tbsp roasted, chopped hazelnuts*
*For those who have a hazelnut allergy, you can of course substitute with ground almonds, Sugar-free Almond milk and roasted almonds on top!
INSTRUCTIONS
- Preheat the oven to 180°C.
- Combine all dry ingredients (ground hazelnuts, flour of choice, raw cane sugar, baking powder, cinnamon and salt) in a mixing bowl. Add the hazelnut drink and maple syrup and whisk until the batter is homogenous and without any remaining clumps.
- Pour the mixture into a rectangular baking tin and bake for 45 – 50 min or until a knife comes out clean.
- Allow the cake to cool down before removing it from the cake tin and coat with melted chocolate and roasted hazelnuts if desired.
Tip: you can add on the top hazelnut butter, stirred fruits or yoghurt and granola to make it tastier!
Thank you Judith! Find her recipes on Instagram @judiliciousandnutritious and on her blog.
