Chocolate Hazelnut Mini Cake

@theguccha

Recipe

Serving : one mini cake

Vegan

Ingredients 

1/4 cup Hazelnuts or Hazelnut meal

1/4 cup All purpose flour

3 Tbsp Cacao Powder

1/4 cup Sugar

2 Tbsp Flax meal

1 tsp Baking Soda

1/2 tsp Baking Powder

1/2 bar or 1/4 cup of dark chocolate.

1/2 tsp Salt

1 Tbsp Vegetable Oil

2 Tbsp Plant Milk

 

Procedure

  • Dry roast hazelnuts in oven or in pan. If in oven, pre-heat oven to 300 Celsius, add hazelnuts to dry baking tray and place in oven for 10 mins. Check it in between and make sure they are not over roasted. If in pan, dry roast hazelnuts till you see the cover/top layer of the nuts coming off.

  • Now place the roasted hazelnuts in a clean dish towel and rub with hand lightly till the cover of all the nuts are removed. Try to clear the cover of nut as much as you can, or else cake can taste a bit bitter.

  • Now place the nuts in a food processor and make into fine powder. If you want to avoid the above process, just use Hazelnut meal instead.

  • Now add all the dry ingredients to a bowl and mix well.

  • Add wet ingredients and mix to get cake batter texture. Try to add milk 1 Tbsp at a time and check the consistency.

  • Coat the cake pan ( i used mini one) with vegan butter or parchment paper and pour the cake mixture to the pan. Leave some space on top as this cake batter expands.

  • Preheat the oven to 350 Celsius and let bake for 20-25 mins. Check in between.

  • To know if the cake is completely baked, insert a wood screwer and see if it comes out clean. If not bake for 5 more mins.

  • Let the cake cool down before adding the melted dark chocolate on the top.

  • Serve it with fruits and nuts!

If you enjoyed the recipe, please leave a comment and make sure to subscribe to the mailing list.

Tag #gucchafoods or @theguccha if you are recreating it!  I would love to see them!!