Dairy Free Chocolate Hazelnut Cake

Chocolate and hazelnut are two flavours which work so well together but instead of developing a recipe for a normal cake we decided to write a dairy free recipe using Alpro hazelnut milk. The hazelnut milk contains no dairy so is completely lactose free, and of course has a wonderful nutty flavour. We had tried the Alpro almond milk which also works with this recipe but if you want a deeper nuttier flavour use the hazelnut milk.

The Ingredients:
The Cake:
345g NEILL’SĀ®Plain Flour
180g Dairy Free Margarine / Butter
330ml Alpro Hazelnut or Almond Milk
300g Caster Sugar
3 Eggs
3 tsp Baking Powder
3 tsp Vanilla Extract/Essence
0.5tsp Salt

The Chocolate Topping and Filling:
250g Icing Sugar
55g Dairy Free Margarine / Butter
60ml Alpro Hazelnut or Almond Milk
90g Cocoa Powder
0.5tsp Vanilla ExtractRecommended Equipment:
Food Mixer (Recommended Bosch MUM46A1)
Le Creuset 9x9inch Square Cake Tin / 2 x 20cm round cake tins
Joseph Joseph Nest9 Bowls

The How-To:
Preheat oven to 180c.
Cream the butter and sugar together until smooth.

 

Beat in the eggs one at a time.
Mix in the vanilla extract.

 

In a large bowl sieve the flour, baking powder and salt together.
Mix the Alpro milk into the creamed butter sugar mixture alternating with the flour until all ingredients are combined.

 

Pour the cake batter into a prepared cake tin.

 

Bake in the centre of the oven for 40-50 mins or until a skewer inserted comes out clean. 30-35 mins if using two 20cm round cake tins.
Allow the cakes to rest for 10 mins before turning out onto a wire rack to cool completely.
While the cake is cooling we can make the topping / filling.
In a large bowl cream the butter until smooth.
Sieve the icing sugar and cocoa powder into the bowl.
Using a spatula work the icing sugar and cocoa powder into the softened butter. Dont worry if it is lumpy we will mix those out later.
Add the vanilla extract.
Using an electric mixer beat the mixture while adding the Alpro milk 1tbsp at a time until you reach the desired spreading consistency.

 

Once the cake is completely cool cover in the chocolate frosting. If making 2 x 20cm cakes you can use the frosting to sandwich the two cakes together.

 

You’re Done!

bakingbar

BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.

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