Chocolate Hazelnut Cake

Chocolate Hazelnut Cake


  • 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


  • 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


  • 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.