Recipe by @gabnikolaidis

Indulge yourself with this Vegan Chocolate Hazelnut Cake! It’s got an irresistible chocolatey taste, the crunch of toasted hazelnuts, and a hint of orange and bergamot.

Ingredients

  • 350g maple syrup (or honey if you don’t want it to be vegan)
  • 300g DODONI Plant’d Greek Pot with orange and bergamot
  • 130g sunflower oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • Orange zest from 1 orange
  • 50g cocoa
  • 450g all-purpose flour
  • 10g baking powder
  • 1 pinch of salt
  • 70ml freshly squeezed orange juice (approximately 1 large orange)
  • 1 tsp baking soda
  • 200g couverture chocolate, finely chopped
  • 100g black chocolate sprinkles
  • 150g hazelnuts

Process

  1. Coarsely chop the hazelnuts and lightly toast in the oven at 180°C on convection setting for 8-10 minutes.
  2. In a large bowl, combine following liquid ingredients: maple syrup (or honey), DODONI Plant’d, sunflower oil, vanilla extract, orange zest, and apple cider vinegar. Mix well with a whisk until ingredients are all combined.
  3. In another bowl, sift the flour and add the dry ingredients: cocoa, baking powder, and salt.
    Mix well with a whisk until ingredients are all combined.
  4. Combine the liquid and dry ingredients and mix well.
  5. Add the hazelnuts.
  6. Then, dissolve the baking soda in the orange juice and let it stand/freeze for a few seconds. Add the mixture to the ingredients and mix.
  7. Finally, add the chopped couverture chocolate and chocolate sprinkles. Mix with a spatula.
  8. Transfer to a non-stick mold. If you don’t have a non-stick mold, coat your mold with a little sunflower oil to cover all surfaces and a minimal amount of cocoa.
  9. Bake in a well-preheated oven on the heating elements for 45 – 50 minutes.

Allow to cool, and optionally garnish with chocolate glaze.