Pain végane aux noisettes

Ingrédients

• 2 1/2 cups all-purpose or spelt flour (or gluten-free flour*)
• 1 cup ground hazelnuts
• 3/4 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda (or 2 tsp more baking powder)
• 1/2 tsp salt
• 1 1/3 cup plant milk (e.g. soy milk, almond milk, cashew milk, or oat milk)
• 1/3 cup oil (e.g. canola or sunflower oil)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar (or lemon juice)
• 3.5 oz dark chocolate (chopped)
• 1 tsp coconut oil
• 2 tbsp chopped hazelnuts

Préparation

1. 1

   --- Hazelnut Cake ---

2. 2

   Preheat the oven to 355 °F (180°C). Lightly grease a 9.5x4-inch (25x11cm) loaf pan, then line with parchment paper, leaving an overhang on both sides.

3. 3

   In a large bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, sugar, and salt. Set aside.

4. 4

   In a measuring cup, whisk together plant milk, oil, vanilla extract, and apple cider vinegar. Then pour it into the flour mixture and stir with a whisk, wooden spoon, or spatula until just combined. (Please do not over mix the batter or the cake will not rise well).

5. 5

   Pour the batter into the prepared loaf pan and smooth it out. (It's best to tap the pan on the work surface a few times to make sure there are no air bubbles in the batter).

6. 6

   Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. (If the cake gets too dark during baking, cover it loosely with a piece of parchment paper).

7. 7

   Let the cake cool in the pan for 10-15 minutes. Then lift it out of the pan using the overhanging parchment paper. Place it on a cooling rack and let it finish cooling.

8. 8

   --- Chocolate Glaze ---

9. 9

   Melt the chopped chocolate with the coconut oil slowly over a water bath. Stir well and spread evenly over the cooled cake.

10. 10

    Decorate with chopped hazelnuts if desired. Enjoy!