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chocolate and hazelnut cake
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Hazelnut Meal Chocolate Cake

Combining a classic marriage of gluten-free ingredients - this gorgeous hazelnut meal chocolate cake is an indulgent treat – perfect any time of the day.
Course Dessert
Cuisine Modern Australian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 serves
Calories 669kcal
Author Peter G

Ingredients

DRY INGREDIENTS:

  • 3 cups hazelnut meal
  • 2 teaspoon baking powder
  • 1 pinch salt

WET INGREDIENTS:

  • 4 eggs
  • ½ cup honey
  • 1 tablespoon vanilla extract
  • ¼ cup grapeseed oil see note 1

FOR THE ICING:

  • 1 cup cacao powder raw
  • ¾ cup honey
  • 2 teaspoon water
  • 1 teaspoon vanilla
  • 1 pinch salt
  • ½ cup coconut oil

Instructions

  • Preheat your oven to 160 deg C and line and grease 2 x 9″ springform baking tins.
  • Combine the dry ingredients in a large bowl and set aside.
  • Combine the wet ingredients in a large jug and mix well.
  • Pour the wet ingredients into the dry ones and mix well.
  • Pour the hazelnut batter into the cake tins and cook for 30-35 mins, ensuring that a skewer inserted comes out clean. Allow to cool in the tin for 5 mins before removing then cool on a cake rack.
  • Combine all the ingredients for the icing in a high-speed blender and blend until creamy, shiny and glossy. Place in the fridge for 10 mins before icing the centre, top and sides of the cake and serve immediately.

Notes

  1. You can use any neutral flavoured oil

Nutrition

Serving: 1serve | Calories: 669kcal | Carbohydrates: 58g | Protein: 11g | Fat: 49g | Saturated Fat: 15g