Vegan Double Nutella Cake, Gluten-Free
Chocolate - Nutella cake topped with Nutella cream and toasted hazelnuts. 100% decadence - zero trace of sin: vegan, gluten-free, healthy ingredients.
Ingredients
Wet Ingredients
- ⅔ cup almond milk or soy milk
- 1 tsp apple cider vinegar
- ¼ cup coconut sugar
- ⅓ cup maple syrup or agave syrup
- ¼ cup sugar free apple sauce
- 1 tsp pure vanilla extract
- pinch salt
- 100 gram vegan nutella in room temperature
- 50 gram vegan butter, melted or any mild oil
Dry ingredients
- 1 cup almond flour
- ⅓ cup sweet white rice flour
- ⅓ cup potato starch
- ⅓ cup tapioca starch
- 1 Tablespoon cocoa powder unsweetened
- 1 tsp baking powder
- ¼ tsp baking soda
- pinch salt
Nutella Cream Icing
- ½ cup vegan nutella at room temperature
- ¼ cup Coconut milk 18% fat
- 1 Tablespoon maple syrup or agave syrup
- pinch salt
- 1 tsp pure vanilla extract
Garnish
- toasted hazelnuts, coarse (kosher) atlantic salt salt optional
Instructions
Pre Preparation
- Preheat oven to 170 degrees (338 F)
- Grease the pan well with vegan butter. You can use a muffin mold instead (12 sockets) greased or lined with cuffs.
Wet Ingredients
- In a medium bowl whisk milk with apple cider vinegar.
- Add sugar, maple syrup, apple puree, vanilla extract, and salt and mix well.
- Melt in a microwave or a double boiler, Nutella and butter and add to the wet mixture.
Dry Ingredients
- Mix all the dry ingredients: almond flour, sweet white rice flour, potato starch, tapioca starch, cocoa powder, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients gradually until they are absorbed.
- Transfer the batter to the mold.
- Place in the oven and bake for about 45 minutes until a toothpick comes out clean. If you bake the cake in a muffin mold, the baking time is shorter - check after 20-25 minutes.
- Place the cake on a wire rack to cool. Please don't remove the cake from the mold before it's completely cooled to room temperature.
Icing
- Put the icing ingredients in a microwave-safe container and heat for about a minute. Stir well and spread on the cake; Garnish with nuts and coarse Atlantic salt.
- Store the cake in the fridge, covered.
For Serving
- Serve the cake at room temperature: remove it from the fridge at least 30 minutes before serving.
- Serve the cake AS IS - or with a scoop of vanilla ice cream and strawberry Dressing: (recipe at the bottom of the post), and enjoy❣️
Notes
Strawberry Dressing: Grind strawberries, Vanilla Powdered Sugar, and lemon juice by taste in a blender.
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Tried this recipe?Let us know how it was!