Vegan Chocolate & Hazelnut Cake

Too few ratings

Niloufar Doroud

Community Member

Difficulty

Easy 👌
15
min.
Preparation
30
min.
Baking
10
min.
Resting

Ingredients

Servings:-8+
50 g hazelnuts, chopped
100 g vegan dark chocolate, chopped
20 g flax seed, ground
60 ml water
150 g sugar
50 g hazelnut oil
½ tsp vanilla extract (optional)
25 g cocoa powder
200 g flour
10 g wheat bran
1 tsp baking powder
½ tsp baking soda
½ tsp salt
100 ml hot water or espresso
15 g rolled oats
75 ml dry white, red or rosé wine

Utensils

  • oven
  • round cake pan
  • baking parchment
  • cutting board
  • sharp knife
  • medium bowl
  • hand mixer
  • sieve
  • measuring cup
  • rubber spatula
  • wooden skewer
  • cooling rack
  • Step 1/7

    Preheat the oven to 180 C and prepare a cake pan. For this cake, I usually cover the bottom and sides of a round 22-23 cm springform pan with baking parchment, which previously greased with a bit of oil.
    • oven
    • round cake pan
    • baking parchment

    Preheat the oven to 180 C and prepare a cake pan. For this cake, I usually cover the bottom and sides of a round 22-23 cm springform pan with baking parchment, which previously greased with a bit of oil.

  • Step 2/7

    Finely chop the hazelnuts and chocolate if needed and set both aside. In a medium bowl, add the grounded flax and water with a quick mix. Let stand for some minutes for becoming jelly-ish.
    • 50 g hazelnuts, chopped
    • 100 g vegan dark chocolate, chopped
    • 20 g flax seed, ground
    • 60 ml water
    • cutting board
    • sharp knife
    • medium bowl

    Finely chop the hazelnuts and chocolate if needed and set both aside. In a medium bowl, add the grounded flax and water with a quick mix. Let stand for some minutes for becoming jelly-ish.

  • Step 3/7

    Add the sugar, oil and vanilla extract (if using) and whisk with a hand mixer or stand mixer. Slowly add in the cocoa powder and continue whisking until incorporated.
    • 150 g sugar
    • 50 g hazelnut oil
    • ½ tsp vanilla extract (optional)
    • 25 g cocoa powder
    • hand mixer

    Add the sugar, oil and vanilla extract (if using) and whisk with a hand mixer or stand mixer. Slowly add in the cocoa powder and continue whisking until incorporated.

  • Step 4/7

    In a medium bowl, sift the flour, bran, both baking agents and salt. Add one third of the flour mixture to the batter and fold with a spatula or gently whisk with a whisker. Pour in half of the hot water or espresso and continue whisking/folding. Repeat the process with the second part of the flour, remaining water and third part of your dry and floury mixture.
    • 200 g flour
    • 10 g wheat bran
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 100 ml hot water or espresso
    • medium bowl
    • sieve
    • measuring cup
    • rubber spatula

    In a medium bowl, sift the flour, bran, both baking agents and salt. Add one third of the flour mixture to the batter and fold with a spatula or gently whisk with a whisker. Pour in half of the hot water or espresso and continue whisking/folding. Repeat the process with the second part of the flour, remaining water and third part of your dry and floury mixture.

  • Step 5/7

    Add in rolled oats followed by wine and chopped hazelnuts. Transfer half of the batter to prepared pan. Add the chopped chocolate into the remaining then spread over the first layer of the batter. Smooth the top if needed and bake in the lower third part of the oven for 30 minutes.
    • 15 g rolled oats
    • 75 ml dry white, red or rosé wine

    Add in rolled oats followed by wine and chopped hazelnuts. Transfer half of the batter to prepared pan. Add the chopped chocolate into the remaining then spread over the first layer of the batter. Smooth the top if needed and bake in the lower third part of the oven for 30 minutes.

  • Step 6/7

    After half an hour, check the cake doneness by poking a toothpick or wooden skewer into the cake, it should come out clean. Remove the cake from the oven. In case your cake is not fully baked, you may need to cover the surface with foil to prevent from drying out or over browning.
    • wooden skewer

    After half an hour, check the cake doneness by poking a toothpick or wooden skewer into the cake, it should come out clean. Remove the cake from the oven. In case your cake is not fully baked, you may need to cover the surface with foil to prevent from drying out or over browning.

  • Step 7/7

    Rest the cake a bit on the rack, then remove from the tin and let cool completely before cutting and enjoying it!
    • cooling rack

    Rest the cake a bit on the rack, then remove from the tin and let cool completely before cutting and enjoying it!