Vegan chocolate cake

Ingredients for 1 servings:

• 250 g wheat flour
• 25 g baking cocoa
• 1 tsp, heaped baking powder
• 300 g sugar
• 200 g water, lukewarm
• 2 pinches of salt
• 1 tsp instant coffee powder
• 50 g hazelnut flour
• 50 ml hazelnut oil
• 1 tbsp vanilla extract
• 2 tbsp lemon juice
• 1 tsp baking soda
• 1 tbsp margarine for the mold
• some flour for the mold
• 200 g dark chocolate coating, vegan
• 4 tbsp hazelnut brittle

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with hazelnut flour

Preheat the oven to 190°C (fan assisted oven). Place the oven rack on the middle shelf. Grease and flour a non-stick loaf pan well with margarine. Sift the wheat flour, cocoa powder, and baking powder together in a bowl and set aside. In a mixing bowl, combine the sugar, water, salt, coffee powder, hazelnut flour, hazelnut oil, and vanilla extract with a mixer. Now add the flour mixture a spoonful at a time and continue stirring until you have a smooth batter. Dissolve the baking soda in the lemon juice in a small bowl, immediately add it to the batter, and mix well. Pour the batter into the loaf pan and bake in the oven for 25-30 minutes. After 25 minutes, test the cake with a skewer. If the skewer comes out clean, the cake is done. Let the cake cool for 5 minutes and then carefully turn it out onto a cooling rack. Melt the chocolate coating in a double boiler or in the microwave, pour it over the cake, and sprinkle with hazelnut brittle. Tip: Serve with a delicious cappuccino with almond milk or hazelnut milk with cinnamon.