Prep: 30 mins

Cook: 25-30 mins

Yields: 16 servings

A moist and decadent chocolate and hazelnut cake with chocolate ganache. No gluten, dairy or eggs. It's perfect for a SIBO, low FODMAP, vegetarian or vegan diet.

Chocolate Hazelnut Cake Recipe 786x1048
Imperial
Metric

Ingredients

Wet Ingredients

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    3 tbs (1.5 oz) flax seeds

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    3/4 cup (6 oz) water

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    1 cup (9 oz) pumpkin purée

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    10 oz canned coconut milk

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    1/2 cup (4 oz) melted coconut oil

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    2 tsp apple cider vinegar

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    2 tsp vanilla

Ganache

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    7 oz dairy-free dark chocolate (70% - 100% cacao)

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    2/3 cup (5.5 oz) canned coconut cream

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    1-4 tbs palm sugar (adjust according to desired sweetness)

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    Pinch sea salt

Dry Ingredients

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    2 cups (8 oz) hazelnut flour

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    3/4 cup (4 oz) arrowroot (or tapioca flour)

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    2 tbs (1 oz) coconut flour

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    1 cup (6 oz) granulated palm sugar

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    1 cups (3.5 oz) raw cacao powder

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    1 1/2 tsp (0.5 oz) baking soda

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    1/2 tsp (0.1 oz) salt

Decoration

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    2 oz hazelnuts, roasted and roughly chopped

Method

Cake

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    Pre-heat your oven to 350F.

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    Grease and line one deep 9-inch springform cake tins. Set aside.

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    Grind the flax seeds in a high powered blender or coffee grinder until ground into a fine powder.  Tip into a bowl then stir in the water.  Stir to remove all lumps then set aside.

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    Place all remaining wet ingredients in a large bowl and stir to combine.  Mix through the flax seed mixture. Set aside.

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    Sift the dry ingredients into a large bowl, then pour in the wet ingredients.  Mix thoroughly.

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    Pour the mixture into the prepared cake tin.  Bake for 40-50 minutes.  The cooking time will depend on the speed of your oven.  To check if your cake is ready, insert a thin skewer into the middle of the cake.  When it comes out clean, the cake is ready.

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    Cool in the tin for 15 minutes, then flip onto a cake rack to finish cooling completely.

Ganache

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    Chop the chocolate into small pieces, then place in a heat proof bowl.

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    Place the bowl over a saucepan of simmering water, being careful not to touch the bottom of the bowl with the water.  Gently melt the chocolate into the coconut cream, stirring regularly, until all chocolate pieces have melted. Allow to cool, stirring regularly to prevent lumps from forming.

To Serve

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    Place the cake on a cake stand. Drizzle the ganache onto it, then sprinkle with the hazelnuts. 

Note

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    If you can't tolerate hazelnuts, you could substitute another nut flour that you can tolerate. Almond or pecan flour would work well.

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4 thoughts on “Chocolate and hazelnut cake”

  1. Thanks Rebecca, I cant wait to make this for the easter holidays!
    Quick question; my blender is currently broken- is there any substitute I can use for the flax seeds or another way I can blend them?
    Thank you!

    Emma

    1. Hi Emma, you could use a spice grinder or any other machine that will turn the seeds into a fine powder.
      You don’t want to use them whole, otherwise they will leave lumps in the cake.
      Could you borrow a grinder or blender from someone or use someone elses when next visiting their house?

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