Coffee Glazed Chocolate Hazelnut Cake [Vegan]

Here: This rich and indulgent chocolate hazelnut cake impresses with its remarkable texture – delightfully moist and satisfyingly dense – all the more remarkable given its impressive credentials: a full 100% whole wheat flour base and, astonishingly, no refined sugar in sight. Crafted from a harmonious blend of whole wheat flour, rich cocoa powder, and nutty hazelnuts, the sponge is further elevated by the subtle infusion of almond milk, creamy peanut butter, sweet maple syrup, and a hint of velvety vanilla. Perched atop a rich and velvety coffee cream infused with the bold essence of espresso, this indulgent delight is expertly designed to complement a warm and comforting cup of coffee on a crisp winter’s morning.

Contents

Rich Vegan Coffee Glazed Chocolate Hazelnut Cake Can’t find any issues with this title.For the Coffee Cream:For the Dry Ingredients:For the Wet Ingredients:What’s Your Secret Ingredient? Perfecting the Art of Vegan Coffee Glazed Chocolate Hazelnut Cake To Make the Coffee Cream:To Make the Cake:Nutritional Information

Rich Vegan Coffee Glazed Chocolate Hazelnut Cake

Can’t find any issues with this title.

For the Coffee Cream:

1 cup raw cashews
1/3 cup maple syrup
1/4 cup strong brewed espresso or 3 teaspoons instant coffee dissolved in 1/4 cup hot water
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
Optional: 1 tablespoon of rich rum or deep coffee liqueur.

For the Dry Ingredients:

1 cup whole wheat flour
1/4 cup Dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup dark chocolate chips
Two ounces approximately chopped roasted hazelnuts
A pinch of salt

For the Wet Ingredients:

1 cup almond milk
1/3 cup peanut butter
1/3 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons coconut oil

What’s Your Secret Ingredient? Perfecting the Art of Vegan Coffee Glazed Chocolate Hazelnut Cake

To Make the Coffee Cream:

Combine all the coffee cream ingredients in a high-powered food processor and blend until smooth and well combined.
Allow the mixture to chill in the refrigerator for approximately four hours or, alternatively, let it sit undisturbed overnight.

To Make the Cake:

Preheat the oven to 350°F.
Combine the dry ingredients in a bowl, whisk until well combined, and set aside for use in the recipe.
Combine the liquid components in a distinct vessel, ensuring a harmonious blend of flavors and textures.
Combine the liquid ingredients with the dry mix thoroughly to ensure a uniform blend.
Pour the batter into a 5-by-7-inch loaf pan, lightly oiled for easy release.
Bake for about 45-50 minutes. Ensure constant monitoring of its progress throughout the baking process. To ensure the cake is fully cooked, insert a toothpick into its center; if it emerges spotless, it’s ready.
At room temperature, spread the coffee cream atop the cake; alternatively, serve the cream alongside its namesake dessert.