Vegan Chocolate Hazelnut Cake With Whipped Ganache

Vegan Chocolate Hazelnut Cake With Whipped Ganache

Vegans and Chocolate Lovers can unite over this delectable chocolate hazelnut cake frosted in whipped ganache! This recipe uses only the best vegan ingredients for a dessert that satisfies with every bite.

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Ingredients

  • 1 1/2 Tbs Organic Cornstarch
  • 1/3 C + 2 Tbs (80g) Coconut Oil, virgin, unrefined, melted and at room temp.
  • 2 Tbs Hazelnut Liqueur
  • 1 Tbs Apple Cider Vinegar
  • 2/3 C (145g) Evaporated Cane Sugar
  • 1 1/2 tsp Baking Soda
  • 1/2 C (50g) Dutch Process Cocoa, unsweetened (I use Rodelle)
  • 3/4 C (105g) Raw Hazelnuts, for decorating
  • 1/2 tsp Sea Salt
  • 1/2 C + 2 Tbs (72g) Hazelnut Flour (see note)**
  • 1 1/2 C + 1 Tbs (225g) All Purpose Flour
  • For the Cake:
  • 1 2/3 C (380g) Nut Milk (I use homemade cashew)
  • 1 1/3 C (307g) Full Fat Coconut Milk (the canned variety), whisked to incorporate the fat and liquid
  • 1/8 tsp Sea Salt
  • 1 3/4 C (240g) High Quality Vegan Dark Chocolate, 72% or 74%, rough chopped into 1/2" pieces or smaller (the smaller the better - see note on vegan chocolate).*
  • 2 tsp Hazelnut Liquor (I use Frangelico)
  • 1 1/4 tsp Chocolate Extract (see note)***
  • 3 Tbs Water
  • 1 1/2 tsp Vanilla Extract
  • For the Simple Syrup:
  • 3 Tbs Evaporated Cane Sugar
  • For the Ganache:

Directions

Want to see the entire recipe? Click here Published April 22, 2016.

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