I needed to bring a cake to a dinner party that was gluten free – for a gluten free person, dairy free – for a kosher person, sugar free – for a diabetic and egg free, but of course I still wanted it to be yummy! Here is what I came up with… And I called it a Nutella cake because it is chocolate and hazelnut… (BTW someone got confused when we use the term ‘cups’ to measure things. It really is as simple as using a cup to measure. A normal size mug is usually the best way to measure a cup.)
3 cups buckwheat flour
Half tsp baking powder
3 large bananas
1 and half cups almond or hazelnut milk
Just under a cup of maple syrup
3 tbsp coconut palm sugar
1 cup hazelnuts
Half cup vegan chocolate chips
Half cup maple
4 tbsp coconut oil
3 tbsp almond butter
Preheat the oven to 180 / gas mark 6.
Measure out the buckwheat flour and baking powder and put it in a large mixing bowl then set this aside.
Add the bananas, almond milk, maple syrup and coco palm sugar to a blender and blend until smooth. Pour this mix into the flour and mix well.
Add the hazelnuts to the blender and blend until they form a flour, then add this into the bowl and mix well.
Lastly, add the chocolate chips and mix evenly.
Get two springform cake tins of the same size and cut baking paper in a circle the same size as the bottom of the cake tins and put one in each, then grease with coconut oil.
Distribute the mixture evenly between the two tins and bake in the oven for around 25 minutes. You want it to be moist but not undercooked.
You can make the frosting while it is baking by putting all the ingredients in the blender and letting it blend non-stop for at least 2-3 minutes, if not more, until a caramel-like consistency forms.
Once the cakes are ready, leave to cool fully. Once cooled add half the frosting to one cake, then place the other one on top and top with the rest of the frosting. You can serve immediately.