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
- 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 (*see notes)
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
Preheat oven to 350 degrees F and butter two 8" round cake pans (or line 24 muffin tins with paper liners). Dust with gluten free flour and shake out excess.
Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
Add baking soda to the almond milk vinegar mixture and stir.
Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine. Then add applesauce, vanilla, melted coconut oil, salt and mix.
Add cocoa powder, almond meal, oat flour and gluten free flour and beat/whisk to combine.
If the batter appears too thick, add a touch more almond milk, but it should be perfect. It should resemble a semi-thick batter that’s pourable.
Divide batter evenly between cake pans (if using muffin tins, it should be enough for roughly 24 filling generously 3/4 full).
Bake cake for 35-45 minutes or more (cupcakes for about 29-35 minutes) or until a toothpick inserted into the center comes out clean and the top appears dry. Time will vary if you sub ingredients, as well as depending on the size of your pan.
Let rest in the tin for 15-20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks. Let cool completely.
FOR FROSTING: Add almond milk to your rinsed out mixing bowl from earlier and microwave for 1 minute. (Alternatively, heat in a saucepan until just simmering and then transfer back to mixing bowl.)
Immediately add chocolate to warm milk but don’t touch for 3 minutes so it can melt.
Stir with a wooden spoon to incorporate, then add coconut oil or softened butter and cover.
Let rest untouched for another 10 minutes.
Use your mixer (or a whisk) to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
Remove from fridge and beat again. If it’s still too thin, add another 1/4 - 1/2 cup powdered sugar and beat until light and fluffy. I found that adding 1 3/4 cups total powdered sugar was perfect. Set aside.
Transfer the bottom layer of the cooled cake to a serving plate/dish. Spread a semi-generous layer of frosting on the top of the bottom layer and top generously with hazelnuts. Press down with hands to settle them into the frosting (see photo).
Carefully top with second layer and frost the top generously, then the sides. Using a butter knife yields a smooth surface. It should be the perfect amount of frosting - not too thick, not too thin.
Add hazelnuts around the perimeter of the top of the cake. Slice and serve.
Will keep well-covered at room temperature for several days, though best when fresh. Refrigeration not necessary.
From Minimalist Baker