Ingredients
Serves: 14-16
Prep Time: 45 mins
Total Time: 1 hour 15 mins
CAKE:
4 flax eggs (4 Tbsp (18 grams) flax seed meal + 10 Tbsp water)
1 cup (250 ml) unsweetened plain almond milk + 1.5 tsp apple cider vinegar
3 tsp baking soda
1/2 cup + 2 Tbsp (146 ml) maple syrup or agave nectar (sub honey if not vegan)
2/3 cup (154 grams) cane or granulated sugar
1/2 cup (126 grams) melted coconut oil or vegan butter (such as Earth Balance)
1 tsp pure vanilla extract
2 cups (~486 grams) unsweetened applesauce (or other hearty fruit puree, such as beets)
1/2 tsp sea salt
1 cup (120 grams) unsweetened cocoa powder (if clumpy, sift)
1 cup (118 grams) almond meal (finely ground from raw almonds)
1/2 cup (50 grams) gluten free oat flour (finely ground from raw oats)
1 1/2 cups (200 grams) gluten free flour blend
FROSTING / TOPPINGS:
1/2 cup (120 grams) unsweetened plain almond milk
1 1/4 cups (230 grams) dairy free dark or semi-sweet chocolate, chopped
1/4 cup (56 grams) melted coconut oil or softened vegan butter, cut into slices (such as Earth Balance)
1 1/4 - 2 cups (~150 - 250 grams) powdered sugar
1 1/2 cups (~175 g) roasted unsalted hazelnuts
Preparation
