GLUTEN FREE VEGAN CHOCOLATE HAZELNUT CAKE

The hazelnuts are my favorite nut in all its versions! Here I make a delicious juicy cake with dates coupled with grated hazelnuts.

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Ingredients

  • 15 medjool dates, soaked overnight in cold water or for 10 minutes in boiling water and drained
  • 200 gr ground hazelnuts, if you can't find them in store, you can grind the hazelnuts into a fine powder using a food processor
  • 50 gr smashed hazelnuts
  • 4 tablespoons oil, coconut, hazelnut or any type of vegetable oil
  • 1/4 teaspoon bicarbonate of soda
  • 80 ml non dairy milk, any kind
  • Salt to taste (Optional)
  • 2 teaspoons Amaretto (Optional)
For the icing:
  • 40 gr dark chocolate (ensure dairy-free if necessary)
  • 2 teaspoons non dairy milk, any kind

Instructions

  • Preheat oven to 180 °C.
  • Use a food processor to blend the dates into a smooth purée.
  • Add the puréed dates into a bowl along with all the other ingredients and mix well.
  • Transfer to your, greased, baking dish of choice.
  • Bake in oven for around 20 minutes.
For the icing:
  • Once the cake is completely cooled, make the icing.
  • Melt the chocolate in a double boiler.
  • Add the milk a teaspoon at a time, until you get the desired consistency.
  • Spread evenly over the cake.

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