Low Iodine Vegan Chocolate Hazelnut Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.5(17)
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp fine salt
- 1 ½ cups organic cane sugar
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- ⅔ cup neutral oil (such as canola or sunflower oil)
- 1 cup hot water
- 2 tsp vanilla extract
- ¾ cup hazelnuts, toasted, skins removed, and roughly chopped
For the ganache frosting
- 1 ½ cups dairy free chocolate chips
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp organic cane sugar
For serving
- ¼ cup hazelnuts, toasted, skins removed, and roughly chopped (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
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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