Rich cocoa layers get their deep chocolate flavor from cocoa powder and are studded with toasted, roughly chopped hazelnuts for crunch in every bite. The batter comes together with a flax-and-water gel standing in for eggs, plus a splash of apple cider vinegar to activate that lovely rise and tender crumb. Once baked and cooled, the layers are stacked and blanketed in a glossy coconut milk ganache that sets into a thick, spreadable coating rather than staying runny. A final scatter of chopped hazelnuts on top adds texture and makes for a seriously impressive centerpiece cake. It's a great pick for a gluten free dessert table, since the whole build — cake, ganache, and topping — comes together without any wheat-based ingredients in the mix. Slice it thick; this one holds its shape beautifully and tastes even better the next day.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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