Warm Orange and Hazelnut Chocolate Cake

Desserts

By Liberty Browne, Homespun Capers

This chocolate cake is almost a pudding, served warm with a fudge-like icing. Its texture is light and surprisingly fluffy for a nut based cake, and it's satisfying chocolate flavour is not too sweet and is spiked with just enough orange zest. The batter is made in a blender, making it an easy and delicious treat, and one that is even weeknight friendly! If you prefer, you can also serve this cake at room temperature, the icing will cool to a spreadable consistency.

Ingredients
Method

Cake
200g Hazelnut Mylk Chocolate
⅓ cup Coconut Oil
1½ cups plant-based milk (I use almond)
1 cup hazelnut meal
½ cup brown rice flour
¼ cup potato flour (starch)
2 tsp gluten free baking powder
½ cup ground flax seeds (linseed)
⅔ cup Coconut Sugar
½ tsp Vanilla Powder
Zest of 1 orange
Fudge Icing
⅔ cup coconut milk
⅓ cup Hazelnut Chocolate Butter
2 tsp Coconut Sugar
2 tbps Cacao Powder
1 tsp orange zest
1 tsp Gubinge Powder
½ tsp Vanilla Powder
pinch of sea salt

Step 1Set the oven to 160C and grease and line a 23cm (9 inch) spring form tin with baking paper.
Step 2On a double boiler (bowl sitting over boiling water) melt the chocolate and coconut oil. Remove bowl from heat and set aside a few minutes to cool.
Step 3In a blender or food processor, place the milk followed by the dry ingredients and pulse a few times to incorporate. Add the chocolate and oil and blend till completely smooth. Pour into lined tin and bake in the oven for 60-70min till an inserted skewer comes out clean.
Step 4In a small saucepan over a low heat, melt the icing ingredients and stir to combine. Set aside.
Step 5Once the cake is cooked, leave to cool in tin for 15 minutes before removing and serving with chocolate orange fudge icing, toasted hazelnuts and your favourite non-dairy ice cream. Alternatively, serve the cake at room temperate with cooled icing.