Something quite different from my norm over here 🍰
Special occasion calls for a quick birthday cake whip up.
I certainly can’t say that this one falls under the “whole foods” category, but a treat here or there isn’t such a bad thing.. especially if you already consume a whole foods plant based diet.
Here we’ve got a classic chocolate cake, covered in a chocolate hazelnut spread (a homemade alternative to Nutella), and topped off with some choc hazelnut crumbs. 🍫
Quite a rich (and delicious) little number - but very very easy to make!
A little handy fact for an egg replacement:
Mix 1 tbsp. ground flaxseeds with 3 tbsp of water and let sit for 5 minutes. One of these creations is equal to one egg.
For the cake:
1 cup Castor Sugar
1 cup Cocoa
1 & 1/3 cups Plain flour
1 tsp. Baking soda
1 tsp. Vanilla essence
1 cup soy milk
2tbsp ground flaxseed
1/2 cup dates (modify quantity to taste)
2 cups hazelnuts
2 tbsp cocoa powder
2 tbsp soy milk
1 tsp vanilla essence