Description
A rich and indulgent hazelnut chocolate cake made with wholesome paleo ingredients. Naturally gluten-free and dairy-free, this cake is deeply chocolatey with a nutty flavor.
Ingredients
- 2 1/2 cups (375g) hazelnuts (toasted and peeled)
- 6 ounces (170g) 100% dark chocolate
- 1/3 cup (64g) coconut oil (solid)
- 1/3 cup (75g) full fat coconut milk (or heavy cream)
- 1/2 cup plus 2 tablespoons (190g) maple syrup
- 1 tablespoon hazelnut extract (or hazelnut liqueur)
- 1 teaspoon vanilla powder
- 1/4 teaspoon fine Himalayan salt
- 4 eggs (room temperature)
- 1/3 cup hazelnuts (for topping)
Instructions
- Preheat the oven to 350°F. Grease an 8-inch round or square cake pan with coconut oil and line the bottom with parchment paper.
- Melt the chocolate and coconut oil together over a double boiler until smooth. Stir in the coconut milk, then remove from heat and mix in maple syrup, hazelnut extract, vanilla powder, and salt.
- Grind the hazelnuts in a food processor until finely ground, then fold into the chocolate mixture.
- In a separate bowl, beat the eggs until fluffy and doubled in volume. Gently fold the eggs into the batter until fully combined.
- Pour batter into the prepared pan. Wrap the pan with foil, place in a larger dish, and fill halfway with hot water. Bake for 30–35 minutes until set. Cool slightly, then remove and top with chopped hazelnuts before serving. Refrigerate leftovers.
Notes
- Use high-quality dark chocolate for best flavor.
- You can substitute heavy cream if not strictly dairy-free.
- Store in the refrigerator for up to 2 weeks.
- Top with chocolate fudge sauce for extra richness.
- Ensure hazelnuts are fully peeled for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg
