Chocolate cake with hazelnut
Dark cake with cocoa, chocolate chunks and hazelnut, ten slices
Active: 15 min
Waiting time: 45 min
290 kcal per person
5 g protein per person
Dessert
Protein source: hazelnuts and soy milk · Carb source: flour and sugar
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Ingredients for 4 people
- 200 g flour
- 40 g cocoa powder, unsweetened
- 150 g sugar
- 250 ml unsweetened soy milk
- 80 ml oil
- 70 g hazelnuts, roughly chopped
- 60 g dark chocolate, in pieces
- 10 tbsp cider vinegar
- 10 tsp baking powder
- pinch salt
Method
- Preheat the oven to 175 degrees and line a loaf tin with baking paper.
- Whisk together the soy milk, oil, cider vinegar and sugar.
- Sift the flour, cocoa, baking powder and salt into another bowl.
- Fold the wet briefly into the dry and fold in the hazelnuts and chocolate.
- Pour into the tin and bake for 40 to 45 min. Let it cool completely before slicing, warm the cake is still too soft.
Tip
Dark chocolate of 70 percent is usually vegan, but check the label for milk powder.
Check the label
Not every variety of these products is vegan.
- dark chocolate: some dark chocolate contains milk powder or butter oil
Keeps for 3 days in the fridge
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