Ingredients
½ cup of coconut oil
¼ cup of honey
2 eggs- beaten together
2 tsp vanilla extract
1 cup of gluten free four
60g blanched hazelnuts -1/2 cup, chopped
½ cup of raw cacao powder
½ cup of almond milk
Icing
½ cup of ayam thick coconut cream –this is the top layer when you open the can-save the liquid for smoothies etc
¼ cup granulated sugar like coconut sugar or rapadura
¼ cup of raw cacao powder
60g blanched hazelnuts- ½ c
3 tbsp coconut oil
Method-Icing
Put the nuts in a food processor and blitz until chopped, add your vanilla, sugar, coconut cream and coconut oil, blitz until smooth. It may look like it is splitting- when smooth add your cacao, then it all comes together.
Method-base
Preheat oven to 180c
Line a 20x 20 cake tin with baking paper
In a small pot melt honey and coconut oil.
In a medium bowl put in your flour and cacao powder.
Add your 2 beaten eggs, milk and vanilla to the flour mix, add your oil/honey mix. Mix well then add your hazelnuts, mix again.
Spread into your prepared cake tin and bake for 20 minutes.
Take out and put on a cake rack to cool.
Ice when cool. Store on bench in an airtight container, or you can put in the fridge but he icing will go firm.
