HAZELNUT CHOCOLATE CAKE

Ingredients

• 3 cups self-rising flour or cake flour
• 1½ cups light brown sugar
• 1½ teaspoons bicarbonate soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon salt
• 3 tablespoons frozen instant coffee powder
• 1½ cups non-dairy milk
• 3 teaspoons vanilla extract
• ¾ cup canola oil or melted coconut oil
• 1½ tablespoons apple cider vinegar

For the frosting

• 3-4 cups icing sugar
• ½ cup vegan butter or margarine
• 1 shot espresso, chilled (¼ cup)
• 1 tablespoon instant coffee powder
• 1 teaspoon vanilla extract

For the toppings

• crushed coconut biscuits
• 2 cups roasted hazelnuts, chopped

Method

1. Preheat the oven to 180°C. Spray two cake pans with non-stick spray and line the bottoms with circles of parchment paper.
2. Sift the flour, sugar, baking soda, baking powder, cinnamon, salt, and coffee powder in a bowl and mix together.
3. In another bowl, add milk, vanilla extract, oil, and vinegar and mix into a batter. Let it curdle for 5-8 minutes.
4. Divide the batter evenly between the two prepared cake pans and smooth down.
5. Bake for 30-40 minutes or until a toothpick inserted into the centre of one of the cakes comes out clean.
6. Let the cakes cool for a few minutes before removing them from the cake pans and placing them onto a wire cooling rack to cool completely before frosting.

For the frosting

• Add the icing sugar, vegan butter, espresso coffee, instant coffee, and vanilla extract to the bowl and cream until smooth.
• Frost the cakes with buttercream and decorate with crushed biscuits and toasted hazelnuts. Store in an airtight container or sit in the fridge to set slightly, remove 15-20 minutes before serving.