It's almost Valentine's Day, which means you can't enter a store without being bombarded by overpriced candy and tacky trinkets. Whether you have lovey-dovey plans with someone special, Galentine's celebrations with your pals, or even if you're avoiding hearts and flowers altogether, I'm here to remind you that chocolate is always a good idea.
Chocolate doesn't care if you're single or taken, and neither do I. That's why I created this crowd-pleasing, light and fluffy cake recipe for you to share with whomever you'd like on Valentine's Day...or President's Day...or Mole Day (where are my science nerds out there?!)...or any day of the year! It would be a shame for chocolate to think it was only loved on Valentine's Day. Show this chocolate-y recipe some love all year round!
Healthy-ish Chocolate Hazelnut Cake with Chocolate Hazelnut Glaze
Gluten Free (Dairy Free & Vegan Options)
Makes 1 Dozen Servings
Ingredients
Cake Ingredients
1 Cup Almond Flour (packed tightly like you would pack brown sugar)
1/4 Cup Coconut Flour
1 Teaspoon Baking Powder
1 Pinch of Salt
1/2 Cup Coconut Sugar
1 Egg*
1/4 Cup Smooth Almond Butter
1/4 Cup Chocolate Hazelnut Spread (I use Merenda)
3/4 Cup Water
1/2 Teaspoon Pure Vanilla Extract
1/4 Cup Chocolate Chips
Coconut Oil Spray (to grease the pan)
Glaze Ingredients
2 Tablespoons Chocolate Hazelnut Spread (I use Merenda)
1/4 Cup Powdered Sugar
1 Tablespoon Oat Milk
Method
1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and coconut sugar.
3. Add the egg, almond butter, chocolate hazelnut spread, water, and vanilla extract to the dry ingredients and whisk to combine completely. Add the chocolate chips and stir until evenly distributed.
4. Lightly grease a 10" x 7" stoneware or glass pan (I use a Le Creuset baking dish) with coconut oil spray. Pour the batter into the pan and spread out evenly.
5. Bake for approximately 28-32 minutes, until the edges are lightly browned and a toothpick inserted in the center comes out clean.
6. While the cake is in the oven, make the glaze by whisking all of the ingredients together. Depending on how thick you want the glaze to be, you can add more powdered sugar or oat milk. I'm sure other kinds of milk would work, but oat milk is what I always have on hand.
7. When the cake comes out of the oven, immediately spread the glaze evenly over the top. Place the baking pan on top of a cooling rack to cool completely. Top with sprinkles if you're feeling festive!
If you and your crowd don't finish the cake in one sitting, store leftovers in the fridge. It actually becomes even more fudge-y and decadent after chilling! I can't decide which way I like it best, so I'll just have to keep taste-testing...
*Note: This recipe can be made dairy free or vegan by swapping the Merenda for a vegan chocolate hazelnut spread (like Justin's) and/or using a vegan egg replacement. When I made this recipe with an egg replacer, the recipe came out more dense and was more like a brownie than a cake. It still tasted delicious!
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