Vegan nutella chocolate cake!


Something quite different from my norm over here 🍰

Special occasion calls for a quick birthday cake whip up.

I certainly can’t say that this one falls under the “whole foods” category, but a treat here or there isn’t such a bad thing.. especially if you already consume a whole foods plant based diet.

Here we’ve got a classic chocolate cake, covered in a chocolate hazelnut spread (a homemade alternative to Nutella), and topped off with some choc hazelnut crumbs. 🍫

Quite a rich (and delicious) little number - but very very easy to make!


A little handy fact for an egg replacement:

Mix 1 tbsp. ground flaxseeds with 3 tbsp of water and let sit for 5 minutes. One of these creations is equal to one egg.






Ingredients:

For the cake:

1 cup Castor Sugar

1 cup Cocoa

1 & 1/3 cups Plain flour

1 tsp. Baking soda

1 tsp. Vanilla essence

1 cup soy milk

2tbsp ground flaxseed


Vegan Nutella:

1/2 cup dates (modify quantity to taste)

2 cups hazelnuts

2 tbsp cocoa powder

2 tbsp soy milk

1 tsp vanilla essence


Hazelnut crumbs:

1/4 cup hazelnuts

1/4 cup dates

1.4 cup cocoa


Method:

1.Pre-heat oven to 160 degrees celsius.

2.Mix 2 tbsp. of flaxseed with 6 tbsp of water, let sit for 5 minutes.

3. In a bowl, sift flour and combine all dry ingredients.

4. Add flaxseed, soy milk and vanilla essence to bowl and mix thoroughly.

5. Line a cake tin with baking paper and pour in mixture.

6. Place in oven for around 40 minutes or until a skewer/fork inserted in the middle comes out clean.


For the Nutella:

1. Place dates, hazelnuts, vanilla essence and coca in a blender and blend.

2. Stir the mixture ensuring it is all combined.

3. Add the soy milk and blend again until you reach a desired consistency.


Hazelnut crumbs:

1. Blend hazelnuts, dates and cacao.



It’s so easy to make simple substitutions in recipes and create a completely vegan alternative. 🌱

Happy baking 👩‍🍳