Hazelnuts are one of only 2 nuts allowed in our house. In fact, after passing his challenge last year, William is required to eat them regularly. Yay!
And even more yay that they pair particularly nicely with chocolate in cake form 😉
So this is my cake version of a delicious Ferrero Rocher chocolate.
- 1 1/4 cups flour (spelt or a plain GF mix)
- 1/2 cup hazelnut meal
- 2 tsp GF baking powder
- 3/4 cup coconut sugar
- 2 tbsp cocoa
- 1/3 tsp pink salt
- 1 tbsp flax meal
- 50g Nuttelex/vegan butter/tasteless corconut oil
- 1 medium over ripe banana, well mashed
- 1 cup milk of choice
- 1 tsp vanilla bean paste
- 3 tbsp aquafaba (liquid drained from a can of chic peas) OR 1 quantity of ‘No Egg’ made up OR 1 whole egg
Mix together the Nuttelex, milk and vanilla and heat until melted and well combined (speed 1, 100C, approx 2 mins). Add in the banana and mix until smooth.
In the large bowl of your mixer sift together the flour, nut and seed meals, sugar, salt, cocoa and baking powder.
Combine the flour mix into the wet mix . (Speed 4, 10secs, scrape down and repeat)
While the mix is beating, add in the aquafaba.(through the mc hole at the top on speed 4)
Pour into a lined cake tin or about 14 regular muffin holes.
Bake in a preheated 160C oven for approx 50 minutes (for the cake) or 25 minutes for the muffins, or until a skewer comes out clean.
Allow them to cool and then ice with a rich chocolate icing.
- 1tbsp nuttelex
- 1/2 cup chopped dark chocolate
- 2tbsp pure icing sugar
- Small handful toasted hazelnuts, chopped
Melt together the nuttelex and chocolate (speed 2, 90C approx 90 secs), then whisk in the icing sugar (speed 4, 10 secs, scrape down and repeat).
Ice the cake then sprinkle with the chopped nuts.
Serve and enjoy 🙂