It’s birthday week for a lot of my friends (and, ahem, me), so in other words it’s just a great excuse to bake a new cake! I grew up in Germany and hazelnut chocolate cakes were a pretty standard thing. I haven’t had one in aaaages and so I decided to look around the german cooking blogs and pretty quickly stumbled across a dairy-free hazelnut cake. As a fair warning, I couldn’t get the cake out of the tin, so while it may taste great, the pictures I have aren’t… fantastic. I still wanted to share it with you because it’s really easy, dairy-free and extremely tasty!
- 5 eggs
- 1 cup sugar
- 1 cup oil (I used canola; I wouldn’t recommend coconut for this recipe but rather something more tasteless and fluid)
- 1 cup all-purpose flour
- 200 g ground hazelnuts (you can buy hazelnut flour which is literally ground up hazelnuts, but it’s quite expensive so I’d recommend grinding them up yourselves in a coffee grinder or mixer)
- 150 g of dairy-free mini chocolate chips.
- Preheat the oven to 350 F and lightly grease a cake pan of your choosing (I do not recommend a bund pan).
- Mix the eggs for about 5-10 minutes until they are nice and fluffy.
- Slowly add the sugar, oil, flour and hazelnuts, and continue mixing.
- Stop the mixer and slowly fold in the chocolate chips.
- Pour the batter into the pan.
- Bake for 45-50 minutes, take out of oven and let cool.
I originally was going to put a vegan chocolate ganache on top but with my pan mishap, I decided not to. However I believe a nice chocolate covering over the cake would taste absolutely fantastic, just make sure your cake is completely cooled before you put anything on it.
I hope you enjoy the cake – and no worries, I haven’t forgotten about the promised chocolate cake. That is yet to come!