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.
Garnish
- toasted hazelnuts, coarse (kosher) atlantic salt salt optional
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❣️
Strawberry Dressing: Grind strawberries, Vanilla Powdered Sugar, and lemon juice by taste in a blender.
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