Do you ever look into your pantry, cupboards, freezer or fridge find an ingredient and think (or say … no judgement) that you will make something with it? This is what happened on the weekend. I had leftover ground hazelnuts in the freezer and decided to make a hazelnut chocolate cake. It ended up being a vegan hazelnut chocolate cake because, once again, I did not have any eggs at home. My general lack of eggs at home also resulted in this beauty. I may be on to something.
This vegan hazelnut and chocolate cake was inspired by Zucker & Jadgwurst’s recipe and I must say I am smitten with their site. Of course you can always substitute other ground nuts if you do not have hazelnuts on hand. So hop on down below and check out my interpretation of the recipe.
Vegan Hazelnut Chocolate Recipe
200 gr wholewheat flour
1 tbsp baking powder
1 tbsp vanilla sugar
100 mL olive oil
120 gr brown sugar
250 mL oat milk, learn how to make your own here
250 gr ground hazelnuts
100 gr dark chocolate, roughly chopped
This cake really is quite simple to put together and can easily be done in one bowl. Easy clean up! Mix all the ingredients, except the chocolate together. Once fully combined fold in the chocolate.
Pour into a parchment lined or greased loaf tin and set in the centre of a 180c oven. Bake for 55 minutes. Your cake will be done when a skewer inserted in the centre comes out clean.
Set on a wire cooling tray for five minutes. After five minutes remove the cake from the tin and then let fully cool.
You can decorate your cake with melted chocolate or leave plain.
- if you want to make your cake less crumbly (don’t worry, it will not fall apart it is just not as solid as one that has a lower hazelnut to flour ratio) I recommend using only 175 gr of ground hazelnuts
- I added the leftover pulp from when I made oatmilk so if you specifically make oatmilk for this recipe just throw in the pulp. Hello, extra fibre!
- if you want to freeze it for later then cut the cake into individual slices, lay flat on a baking tray and freeze for atleast one hour. When done transfer to a freezer proof container and you will have individual servings that you can pop out and enjoy for up to two to three months. Consider this a part of meal prep.
- I think using macadamia or pecan nuts instead of hazelnuts and white chocolate instead of dark would be heavenly. Very naughty, but heavenly
So tell me; what are your favourite vegan cake recipes? Where you like me and they were created as a result of necessity or did you research until you found the one best for you?