Instructions

Cake

Preheat the oven to 180° C.Line the base of a 16 cm spring form cake tin with baking paper.

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In a large bowl, mix together coconut flour, gluten free flour, ground almonds, ground roasted hazelnuts, cacao powder, cacao nibs, baking powder, baking soda, coconut sugar, vanilla powder. Set a bowl of dry ingredients aside.

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In another bowl whisk together the egg replacer, vegan yogurt, almond milk and melted coconut oil. Add dry ingredients and whisk vigorously to combine. Adjust sweetness.

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Then pour into the prepared baking pan and smooth the top with a rubber spatula. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Remove it from the  oven and let it cool 1 hour.

Chocolate topping

For chocolate topping melt the coconut oil over low heat in a medium pot. Remove from heat and add chocolate. Stir until smooth.

Pour chocolate topping over your cake. You can refrigerate the cake if keeping longer than a few days but it is much better when left at room temperature.

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