Chocolate Nut Cake without Flour
Various / Christmas Bakery
Alyssa Bier
from Bonn, Germany
Category: Various / Christmas Bakery
Level: Easy
Prep Time: 70 min. (incl. baking time)
Incredients
140 grams coconut blossom sugar
6 eggs
170 grams coconut oil
400 grams ground hazelnuts
1 teaspoon cream of tartar
200 grams chocolate
For the garnish: some chocolate or cocoa powder
Recommendation:
Use Springform, baking pan, 24 cm diameter / 9 inches round, or „star“ baking tin.
Buy original, untreated coconut blossom nectar here!
Remarks
For garnishing vegan white chocolate is not suitable! I brushed the cake with dark chocolate and sifted cocoa powder over it.
Preparation
Preheat oven to 347 °F (175 °C).
Melt the chocolate and then let cool down.
Stir the first three ingredients, until the sugar crystals have completely dissolved.
Mix ground hazelnuts with cream of tartar into the dough.
Add the melted chocolate. Pour this mixture into a mold greased with coconut oil and bake for 60 minutes.
After 20 minutes, put a piece of baking paper (unbleached) on the surface of the cake, so that the cake doesn't get too dark.
For garnishing: Brush the cake with liquid chocolate or sieve cocoa powder over it.
Note
Instead of coconut blossom sugar, you can use 200 grams coconut blossom nectar.
Alternatives to coconut oil, are 200 grams of vegan butter or ghee.
I used 150 grams dark chocolate (75% cocoa content) and 50 grams vegan white vanilla chocolate as a replacement for 200 grams chocolate.
