AuthorLaure Carter
Position a rack in the middle of the oven and preheat oven to 350 degrees Farenheit. Oil the sides and bottom of the cake pan and line the bottom with a parchment circle.
In a medium bowl, measure, sift and whisk together the dry ingredients.
Make nut milk. Whatever nut or seed you choose, use 1 cup of nut/seed for 3 cups of water. Blend really well, then strain through a nut milk bag or a double-lined cheese cloth.
Place the oil in a medium mixing bowl. Add the milk, vanilla and vinegar and whisk until very well combined.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Pour the batter in the prepared pan. Level the batter in the pan by shaking it a little.
Transfer to the preheated oven and bake for about 25 minutes.
To prepare the nutella, you first need to make the condensed sweetened coconut milk. For that you need 2 1/2 cups full fat coconut milk. 3/4 cup cane sugar and a pinch of salt.
Combine the coconut milk, sugar and salt in a medium saucepan. Whisking regularly, bring to a low boil over medium heat. Immediately reduce the heat to let it simmer.
simmer for almost 1 hour or until the mixture reduced to 1 cup.
In the meantime, roast the hazelnuts. Place in a towel and scrub the skin off. Then put the hazelnuts in the food processor and grind.
Cut the chocolate finely. Pour the hot sweetened coconut condensed milk. Cover and let the chocolate melt.
Add the hazelnuts and whisk.
Once the cake is done, place the pan on a wire cooling rack . After 10 minutes, take it out of the pan and let it cool completely. Place the cooled cake, cut it across.
Spread half of the Nutella over the bottom piece of the cake
Cover with the second piece and spread the second half of the Nutella. Garnish with coconut flakes
Ingredients
Directions
Position a rack in the middle of the oven and preheat oven to 350 degrees Farenheit. Oil the sides and bottom of the cake pan and line the bottom with a parchment circle.
In a medium bowl, measure, sift and whisk together the dry ingredients.
Make nut milk. Whatever nut or seed you choose, use 1 cup of nut/seed for 3 cups of water. Blend really well, then strain through a nut milk bag or a double-lined cheese cloth.
Place the oil in a medium mixing bowl. Add the milk, vanilla and vinegar and whisk until very well combined.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Pour the batter in the prepared pan. Level the batter in the pan by shaking it a little.
Transfer to the preheated oven and bake for about 25 minutes.
To prepare the nutella, you first need to make the condensed sweetened coconut milk. For that you need 2 1/2 cups full fat coconut milk. 3/4 cup cane sugar and a pinch of salt.
Combine the coconut milk, sugar and salt in a medium saucepan. Whisking regularly, bring to a low boil over medium heat. Immediately reduce the heat to let it simmer.
simmer for almost 1 hour or until the mixture reduced to 1 cup.
In the meantime, roast the hazelnuts. Place in a towel and scrub the skin off. Then put the hazelnuts in the food processor and grind.
Cut the chocolate finely. Pour the hot sweetened coconut condensed milk. Cover and let the chocolate melt.
Add the hazelnuts and whisk.
Once the cake is done, place the pan on a wire cooling rack . After 10 minutes, take it out of the pan and let it cool completely. Place the cooled cake, cut it across.
Spread half of the Nutella over the bottom piece of the cake
Cover with the second piece and spread the second half of the Nutella. Garnish with coconut flakes
I think I have to prepare that one. 🙂
Hahaha, please let me know how it goes!