Coffee Glazed Chocolate Hazelnut Cake

This chocolate hazelnut cake is deliciously moist and decadent, all while being 100 percent whole wheat and refined sugar-free. The sponge itself is made with whole wheat flour, cocoa powder, and hazelnuts and flavored with almond milk, peanut butter, maple syrup, and vanilla. Topped with a gooey coffee cream spiked with espresso, this treat is perfect for pairing with a hot cup of coffee on a chilly morning.

COFFEE GLAZED CHOCOLATE HAZELNUT CAKE [VEGAN]

INGREDIENTS

FOR THE COFFEE CREAM:

• 1 cup raw cashews
• 1/3 cup maple syrup
• 1/4 cup espresso or 3 teaspoons instant coffee mixed with 1/4 cup hot water
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon rum or coffee liqueur (optional)

FOR THE DRY INGREDIENTS:

• 1 cup whole wheat flour
• 1/4 cup Dutch process cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup dark chocolate chips
• 1/2 cup roughly chopped roasted hazelnuts
• A pinch of salt

FOR THE WET INGREDIENTS:

• 1 cup almond milk
• 1/3 cup peanut butter
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil

PREPARATION

TO MAKE THE COFFEE CREAM:

1. Put all the coffee cream ingredients in a food processor and mix them well.
2. Let it wait in the refrigerator for about 4 hours or overnight.

TO MAKE THE CAKE:

1. Preheat the oven to 350°F.
2. Put all the dry ingredients in a bowl, mix, and set a side.
3. Mix the wet ingredients in a separate bowl.
4. Add the liquid and dry mixes together and combine.
5. Pour the batter in a cake mould that is lightly coated with oil, a five by seven-inch loaf pan if you have it.
6. Bake for about 45- 50 minutes. Keep an eye on it during baking. A toothpick inserted in the middle of the cake should come out clean to judge when it is done.
7. When the cake is at room temperature, spread the coffee cream on top, or serve the cream along with the cake.

http://www.onegreenplanet.org/vegan-recipe/coffee-glazed-chocolate-hazelnut-cake/