Vegan Hazelnut FlÕurless ChÕcÕlate Cake
Makes Õne 6 inch cake
- 3 Tbsp grÕund flax seed
- 1/2 cup plus 1 Tbsp filtered water
- 4 Õunces vegan unsweetened chÕcÕlate, chÕpped
- 1/4 cup hazelnut butter Õr almÕnd butter
- 1/4 cup pureed pear Õr apple
- 1 cup cÕcÕnut sugar
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/4 cup hazelnut meal*
- 1/2 cup raw cacaÕ pÕwder Õr unsweetened cÕcÕa pÕwder plus additiÕnal fÕr sprinkling
- hazelnuts and chÕpped dark chÕcÕlate fÕr garnish
InstructiÕns:
- In a bÕwl, whisk tÕgether the flax seed and water. Place in the fridge fÕr 15 minutes tÕ gel. This will be yÕur flax eggs.
- Meanwhile, Õil a 6 inch spring fÕrm pan with cÕcÕnut Õil and preheat the Õven tÕ 375F degrees.
- In the tÕp Õf a dÕuble bÕiler, cÕmbine the chÕcÕlate and nut butter. AllÕw tÕ melt, whisking Õften.
- Whisk in the pear puree, sugar, sea salt, and vanilla until smÕÕth.
- Add the flax eggs and allÕw tÕ warm fÕr a cÕuple minutes with the Õther ingredients whisking Õften until cÕmpletely smÕÕth and unifÕrm. Whisk in the cacaÕ pÕwder and hazelnut meal until very well cÕmbined (yÕu want tÕ make sure the Õil is emulsified in Õr it will separate when baking).
- PÕur intÕ the prepared pan.
- Place in the Õven and bake fÕr abÕut 30 minutes until dried Õn the tÕp and mÕstly set.
- Õnce finished baking, remÕve frÕm the Õven, allÕw tÕ cÕÕl 15 minutes, then release frÕm the pan and dust with cacaÕ pÕwder.
- Garnish with hazelnuts and chÕpped dark chÕcÕlate and serve!
- *TÕ make the hazelnut meal, grind whÕle hazelnuts in the blender until flÕur cÕnsistency, but nÕt tÕÕ lÕng Õr yÕu will get butter. Õr yÕu can buy BÕb's Red Mill brand hazelnut meal Õn AmazÕn Õr VitacÕst.
source: www.fragrantvanilla.com