Desserts and Snacks

1-Bowl Hazelnut Cake

4 comments

OK real talk for a moment, making cake scares me! For real the thought of baking is not something that I am easy about. To start, up until a few years ago we didn’t even have a oven that worked like it was suppose to. PLUS we had to go gluten free years ago, when gluten free flours and mixes were just not available. So after lots of failed attempts I have never gotten very confident with my baking skills.

Hazelnut cake (1 of 1)-3

Then I found BOB! When Bob’s red mill created their gluten free flour mix my skills as a baker grew 10 fold! Their 1-to-1 flour mix means I get the right mix EVERY.SINGLE.TIME! No more dense rock hard cakes or soggy spongy messes. This mix really does sub in 1 for 1 in regular baking recipes. Bob’e Red Mill also has many other types of flours, some of my favorites are their cassava flour (which I use often for baking tofu, tapioca flour (i use that for thickening sauces), and so many nut flours. I also love them because their product is never made with GMO crops they have tons of certified organic options. So when they asked me to create a baking recipe to share over Easter I knew I would be OK thanks to their amazing mixes. Plus who doesn’t love a 1-bowl cake recipe!

Hazelnut cake (1 of 1)

So this recipe is for the non-confident baker because what could be simpler then a 1 bowl cake recipe! And to make it even easier, you can make cupcakes instead! I served this cake at my sisters Easter Birthday Celebration and it was a huge hit, especially with my kiddos! Serve smothered in some delicious vanilla ice cream for some extra yum!

OK now on to the recipe!
Oh and if you make this recipe I would love your thought in the comments! Or can find me on instagram and let me know @at.my.table!

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1-Bowl Hazelnut cake

A simple recipe perfect for any skill level.


Credit: atmytable

Ingredients

  • 4 chia eggs (4 TBS ground chia seeds plus 10 Tbsp wate)
  • 1 cup unsweetened plain almond milk
  • 1 1/2 tsp apple cider vinegar
  • 3 tsp baking soda
  • 1 cup unsweetened applesauce
  • 1/2 cup melted coconut oil or vegan butter
  • 2/3 cup maple syrup
  • 2/3 cup coconut sugar
  • 1 tsp hazelnut extract (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 cup Bob’s red mill Hazelnut meal
  • 1/2 cup Bob’s red mill gluten-free oat, ground into a flour
  • 1 1/2 cups gluten-free flour blend
  • 2 cups hazelnuts, roasted

    Frosting
  • 1 1/2 cups of hazelnut butter
  • 1 cup icing sugar (adjust to sweetness preference)
  • 2 tbs vegan butter
  • 1 cup hazelnut milk
  • 1 cup dark chocolate chips

Directions

  1. To roast the hazelnuts just add them to a baking pan and bake in the oven at 375 for 10 minutes, check often to make sure they don’t burn.
  2. Preheat oven to 350 degrees F and oil your 8″ round cake pans (batter makes 2 cakes). In a small bowl prepare your chia egg and let it sit. Meanwhile in a large bowl add in the milk and vinegar and mix to let it curdle. Then add in the baking soda and stir to create some bubbles.
  3. Now add in all the remaining ingredients except the flours and mix to combine.
  4. Add in the hazelnut, oat and GF flour and whisk together. The batter should be semi-thick and pourable, so add more flour or milk to adjust.
  5. Pour half the batter into each cake pan (or you can make 24 muffins if you prefer). Bake cake for 35-45 minutes or until a toothpick comes out clean from the center. Then let it cool completely.

Hazelnut Frosting

Combine Whisk together the Hazelnut butter, vegan butter and icing sugar.

Chocolate Frosting

Heat the hazelnut milk for 1 minutes in the microwave. Add in the chocolate chips and let it sit 1 minute. then stir to combine.

To assemble the cake, pour half of the hazelnut frosting over the bottom cake and spread. Then add in the roasted hazelnuts. Place the top cake on top and cover with the hazelnut frosting. Drizzle the chocolate frosting over the edges. Let the cake sit for an hour or so to set the chocolate.
Transfer the bottom layer of the cooled cake to a serving plate/dish. Spread a semi-generous layer of frosting on the top of the bottom layer and top generously with hazelnuts. Press down with hands to settle them into the frosting (see photo).
Carefully top with second layer and frost the top generously, then the sides. Using a butter knife yields a smooth surface. It should be the perfect amount of frosting – not too thick, not too thin.
Add hazelnuts around the perimeter of the top of the cake. Slice and serve.
Will keep well-covered at room temperature for several days, though best when fresh. Refrigeration not necessary.

Enjoy!

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4 Comments

  1. Are those edible flowers?? If so, where did you get them?? (In case you didn’t mention it in your recipe/post) it looks incredible!!

  2. You’re site is amazing! I love your photos and your overall mantra!

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