Vegan chocolate nut cake

This deliciously moist chocolate cake with chocolate icing is a dream come true, and not just for vegan nut fans.

Leicht

60 min.

Vegan

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Ingredients

250 g Flour

50 g Cocoa

75 g Hazelnuts, ground

150 g Cane sugar

3 TL Cream of tartar baking powder, heaped

1 Pinch Feines Premium Bio-Meersalz

1 Pck. Vanilla sugar

120 ml Byodo Baking Oil Classic

350 ml Plant milk

75 g Chocolate drops, vegan

150 g Dark chocolate, vegan

1 Handful Hazelnuts, roughly chopped

Chocolate lentils or sugar sprinkles, vegan

Preparation

In a large mixing bowl, mix together all the dry ingredients from the flour to the vanilla sugar. Measure out the baking oil and milk, mix a little and pour into the dry ingredients. Mix everything into a smooth batter and finally fold in the chocolate drops and optionally the chopped hazelnuts. Grease the springform pan with baking spray oil and pour in the batter. Bake in a preheated oven at 180 °C top/bottom heat for 45-50 minutes. Do not forget the stick test.

To decorate the cake, first allow it to cool well. Melt the chocolate over a bain-marie and pour generously over the chocolate cake. Decorate with a handful of chopped hazelnuts and sprinkles.