Ingredients
- 4 batches Flax eggs
- 1 cup unsweetened plain almond milk
- 1 1/2 tsp apple cider vinegar
- 3 tsp baking soda
- 2/3 scant cup maple syrup or agave nectar
- 2/3 cup cane or granulated sugar
- 1/2 cup melted coconut oil
- 1 tsp pure vanilla extract
- 2 cups unsweetened applesauce
- 1/2 tsp sea salt
- 1 cup unsweetened cocoa powder
- 1 cup almond meal
- 1/2 cup gluten-free oat flour
- 1 1/2 cups gluten free flour blend
FROSTING / TOPPINGS
- 1/2 cup unsweetened plain almond milk
- 1 1/4 cups dairy-free dark or semi-sweet chocolate (chopped)
- 1/4 cup melted coconut oil
- 1 1/4 – 2 cups powdered sugar
- 1 1/2 cups roasted unsalted hazelnuts
Instructions
- Make Flax Eggs: (4 Tbsp flaxseed meal + 10 Tbsp water)
- Preheat oven to 350 degrees F (176 C)
- Butter two 8″ round cake pans
- Dust with gluten free flour and shake out excess.
- Measure out almond milk and add vinegar.
- Stir and let curdle while moving onto the next step.
- Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
- Add baking soda to the almond milk vinegar mixture and stir.
- Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine.
- Then add applesauce, vanilla, melted coconut oil, salt and mix.
- Add cocoa powder, almond meal, oat flour and gluten free flour and beat/whisk to combine. It should resemble a semi-thick batter that’s pourable.
- Divide batter evenly between cake pans
- Bake cake for 35-45 minutes
- Let rest in the tin for 15-20 minutes.
- FOR FROSTING: Add almond milk and microwave for 1 minute.
- Immediately add chocolate to warm milk
- Stir and then add coconut oil or softened butter and cover. Let rest untouched for another 10 minutes.
- Use your mixer to beat the mixture together.
- Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20 minutes.
- Remove from fridge and beat again.
- Transfer the bottom layer of the cooled cake to a serving plate/dish. Spread a semi-generous layer of frosting on the top of the bottom layer.
- Carefully top with second layer and frost the top generously, then the sides. Using a butter knife yields a smooth surface. It should be the perfect amount of frosting – not too thick, not too thin.
- Add hazelnuts, and dark chocolate, as garnish. around the perimeter of the top of the cake. Slice and serve.