Description
This vegan hazelnut flourless chocolate cake offers a rich, indulgent dessert that’s completely plant-based and free from traditional flour. Combining smooth hazelnut butter, pureed fruit, and intense unsweetened chocolate, this cake provides a decadent, fudgy texture without guilt. Topped with crunchy hazelnuts and chopped dark chocolate, it’s perfect for special occasions or anytime you crave a chocolate treat that’s mindful and delicious.
Ingredients
Scale
Wet Ingredients
- 2 tablespoons Ground flax seed
- 6 tablespoons Filtered water
- 6 ounces Vegan unsweetened chocolate, chopped
- 1 cup Hazelnut butter (can substitute almond butter)
- 1 cup Pureed pear or apple
- 1/2 cup Coconut sugar
- 1 teaspoon Pure vanilla extract
Dry Ingredients
- 1 cup Hazelnut meal
- 1/2 cup Raw cacao powder
- 1/4 teaspoon Sea salt
Toppings
- 1/4 cup Hazelnuts, crushed
- 1/4 cup Chopped dark chocolate
Instructions
- Prepare Flax Egg: In a bowl, combine the ground flax seed and filtered water. Whisk thoroughly and place the mixture in the refrigerator for 15 minutes to develop a gel-like consistency that will act as a binder in the cake.
- Prepare Pan and Oven: Lightly grease a 6-inch springform pan with coconut oil, ensuring easy release later. Preheat your oven to 375°F (190°C) to reach the proper baking temperature.
- Melt Chocolate and Hazelnut Butter: Set up a double boiler by placing a heatproof bowl over simmering water. Add the chopped unsweetened chocolate and hazelnut butter to the bowl, stirring frequently until fully melted and smooth.
- Combine Wet Ingredients: Remove the melted chocolate mixture from heat and whisk in the pureed pear or apple, coconut sugar, sea salt, and vanilla extract. Mix until the batter is completely smooth and glossy.
- Add Flax Egg: Incorporate the flax egg mixture into the warm chocolate blend, whisking vigorously for a couple of minutes to ensure it becomes evenly incorporated and velvety.
- Add Dry Ingredients: Gradually whisk in the raw cacao powder and hazelnut meal until the batter is well combined, with no lumps remaining.
- Pour Batter and Bake: Pour the prepared batter evenly into the greased springform pan. Place the pan in the preheated oven and bake for about 30 minutes or until the top is dry and mostly set, indicating the cake has cooked through.
- Cool Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully release the springform pan to remove the cake without breaking it.
- Add Toppings and Serve: Sprinkle the top of your cake with the crushed hazelnuts and chopped dark chocolate for added texture and decadent flavor. Slice and serve your delicious vegan flourless chocolate cake.
Notes
- You can substitute hazelnut butter with almond butter if preferred, but it will slightly alter the hazelnut flavor.
- Pureed pear or apple acts as a natural sweetener and helps with moisture, making the cake gluten and dairy-free.
- Be careful when melting chocolate over the double boiler to avoid overheating and seizing.
- Use a 6-inch springform pan for the right thickness and baking time.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For extra richness, you can add a tablespoon of coconut oil to the melted chocolate mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
