It’s been a wonderful advent sharing festive recipes to help people that are vegan, intolerant to gluten or dairy, and those wanting to avoid sugar. I’m extremely grateful for all your emails, photos and messages. They mean the world to me. I hope your holiday season is full of peace, joy and good food! Merry Christmas!
Ingredients
1 tbsp chia seeds and 3 tbsp water
1 cup almond flour
1 cup gram flour
1/2 cup tapioca starch
1/2 cup rice flour
1 tsp pure vanilla powder, from Rapunzel
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 tbsp olive oil
3/4 cup apple sauce
1/2 cup almond milk
1/2 cup hazel nuts
40 g dark chocolate (85 – 100%)
Method
Preheat the oven to 170 °C.
Put the chia seeds and water in a big bowl and let it sit for 5 minutes, until a bit gel like.
Chop the hazelnuts and chocolate.
Sift the dry ingredients together into a different bowl; almond flour, gram flour, rice flour, tapioca, and raising agents.
Add the olive oil to the chia egg and mix well. Then add the vanilla and salt and stir a bit. Now stir in the apple sauce and blend well, and then comes the almond milk.
Add in the dry ingredients and mix thoroughly with a spoon until the dough has no lumps in it. Then mix in the hazelnuts and chocolate.
Scoop the dough into springform, that’s been lined with baking paper, and bake on 170 °C for about 35-40 minutes.
Let the cake cool before decorating it with whipped coconut cream, berries and/or fruit. I did it in layers, but anything making your cake festive goes.
This recipe is sponsored by Rapunzel.
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