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Gluten-Free, Hazelnut Cake
Servings: 12
Preparation Time: 15–20 minutes
Ingredients:
- 2 cups hazelnut meal
- 1 cup chocolate chips
- 4 tablespoons coconut oil
- 1 cup almond milk
- 2 eggs
- 4 tablespoons sugar
- 1 tablespoon maple syrup
- 1 pinch salt
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla
- 1 tablespoon water
- 1 tablespoon Coconut Cream Concentrate
- 3 tablespoons rice flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Directions:
Add hazelnut meal to a food processor and process until fine.
Melt chocolate chips, coconut oil, and almond milk in a pan on the stove; make sure the milk is not too warm, and then add this mixture to the food processor. Add all other ingredients and blend until very smooth.
Pour batter into a 9-inch pie pan and bake at 375 degrees F until a toothpick inserted in the middle comes out clean (approximately 15–20 minutes). Let cool, remove from pan, and top with whipped cream, if desired.
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
