Summary

Ingredients

• 120 g hazelnuts, round
• 80 g spelled flour
• 40 g bakin cocoa
• 180 g cane suar
• 1 teaspoon cinnamon
• 0.5 bag ½ tartar baking powder
• 1 tablespoon nut nougat cream, vegan
• 240 ml soy milk (soy drink)
• 100 ml coconut oil, liquid

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Instructions

1. Grease a round 20 cm springform pan with coconut oil and dust with spelled flour. Preheat the oven to approx. 170 ° C fan-assisted air.
2. Put the coconut oil, if not in liquid form, in a saucepan and let it melt slowly over low - medium heat.
3. Put the dry ingredients all together in a bowl.
4. Remove the pan with the coconut oil from the heat as soon as about 90% of it has melted so that the fat does not get too warm into the cake. The remaining chunks melt in the warm fat within a very short time.
5. Put the nut nougat cream in the bowl with the dry ingredients. Then add the soy milk and the liquid coconut fat. Mix everything with the mixer or the food processor until you have a homogeneous mixture. Pour the mixture into the springform pan and place the form in the preheated oven. Make a stick sample after baking for 35 minutes. Bake for another five minutes if necessary.
6. When the cake has cooled down for approx. 5-10 minutes and then carefully removed from the mold, you can dust the slightly warm cake with powdered sugar according to taste and preference.
7. The cake is totally chocolaty and juicy, there were only compliments for this treat.