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


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.


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.



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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