Name: 1-Bowl Chocolate Hazelnut Cake (Vegan + GF)
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 16 (slices)
Ingredients: 4 batches flax eggs ((4 Tbsp (18 g) flaxseed meal + 10 Tbsp water as original recipe is written // adjust if altering batch size)); 1 cup unsweetened plain almond milk; 1 1/2 tsp apple cider vinegar; 3 tsp baking soda; 2/3 scant cup maple syrup or agave nectar ((sub honey if not vegan)); 2/3 cup cane or granulated sugar; 1/2 cup melted coconut oil or vegan butter ((such as Earth Balance)); 1 tsp pure vanilla extract; 2 cups unsweetened applesauce ((or other hearty fruit puree, such as beets)); 1/2 tsp sea salt; 1 cup unsweetened cocoa powder ((if clumpy, sift)); 1 cup almond meal ((finely ground from raw almonds)); 1/2 cup gluten-free oat flour ((finely ground from raw oats)); 1 1/2 cups gluten-free flour blend*; 1/2 cup unsweetened plain almond milk; 1 1/4 cups dairy-free dark or semi-sweet chocolate ((chopped)); 1/4 cup melted coconut oil or softened vegan butter ((cut into slices // such as Earth Balance)); 1 1/4 - 2 cups powdered sugar ((ensure vegan-friendliness)); 1 1/2 cups roasted unsalted hazelnuts