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Whether you're planning a romantic dinner for two, a Galentine's Day celebration with your squad, or treating yourself to self-love indulgence, this chocolate hazelnut cake will set hearts aflutter. It's not just a decadent dessert, it's love at first bite!
Gluten-Free
For The Mousse:
1 can full fat coconut cream
1/3 cup Sana Sweet Life No Added Sugar Keto Milk Chocolate Hazelnut Spread
For The Cake:
3 1/3 tbsp vegetable oil (or sunflower oil)
2 1/3 tbsp plant milk (unflavoured and unsweetened, ideally soy milk)
1/2 tsp white wine vinegar (or lemon juice)
1/2 tsp vanilla extract
1/4 cup light brown sugar
1 2/3 tbsp boiling water
2 tsp espresso powder
8 tbsp gluten-free flour
1/4 tsp baking soda
1/2 tsp baking powder
3 tbsp cocoa powder or cacao
For The Ganache:
½ cup full fat coconut cream
1 cup vegan chocolate chips
Directions:
Make the Cake
1 Preheat the oven to 350 degrees fahrenheit. Grease and line a 6 inch cake tin with baking parchment
Remove from the oven and leave to cool for 10 minutes on a wire cooling rack. Carefully remove the cake from the tin, remove the baking parchment and leave to cool fully on the wire cooling rack. Once cooled, return the cake to the cake tin and place in the fridge.
Make The Mousse:
1.Using a hand mixer, whip the coconut cream until stiff peaks form.
2.Add the hazelnut spread to the whipped cream and fold to combine.
Make The Ganache:
Assembly: