Dessert for 16
Chocolate Hazelnut Cake
This chocolate cake uses applesauce and flax, bakes in one pan, and gets chocolate frosting with roasted hazelnuts.
Typical price
$3.96for 4 servings
$0.99 per serving$3.96 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
- 75 minstart to table
- Mediumdifficulty
- 16servings as written
- $typical cost tier
AmericanVegetarianBudgetDesserts
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Nuts and seeds$0.70/oz typical | 12 oz | $8.66Typical price |
| Almond, soy or oat milk$0.05/oz typical | 13 oz | $0.64Typical price |
| Margarine and vegan butter$0.25/oz typical | 6 oz | $1.50Typical price |
| Canned fruit$0.12/oz typical | 14 oz | $1.68Typical price |
| Chocolate chips and baking chocolate$0.45/oz typical | 7.5 oz | $3.38Typical price |
| Total for the servings shown | $15.85 | |
Pantry staples you likely have
VinegarBaking powder and sodaHoney or maple syrupSugar and brown sugarCornstarch, vanilla, yeast, cocoaSalt and pepperFlourSyrups, molasses, powdered sugar
Not included in the cost.
Ingredients
- 4 tbsp flaxseed meal
- 10 tbsp water
- 1 cup unsweetened plain almond milk
- 1 1/2 tsp apple cider vinegar
- 3 tsp baking soda
- 2/3 scant cup maple syrup or agave nectar
- 2/3 cup cane or granulated sugar
- 1/2 cup melted coconut oil or vegan butter
- 1 tsp pure vanilla extract
- 2 cups unsweetened applesauce
- 1/2 tsp sea salt
- 1 cup unsweetened cocoa powder
- 1 cup almond meal
- 1/2 cup gluten-free oat flour
- 1 1/2 cups gluten-free flour blend
- 1/2 cup unsweetened plain almond milk
- 1 1/4 cups dairy-free dark or semi-sweet chocolate
- 1/4 cup melted coconut oil or softened vegan butter
- 1 5/8 cups powdered sugar
- 1 1/2 cups roasted unsalted hazelnuts
Steps
- Stir flaxseed meal with 10 tablespoons water and let it thicken for 5 minutes.
- Heat the oven to 350 F and grease a 9-by-13-inch cake pan with cooking oil.
- Whisk the flax mixture, almond milk, vinegar, syrup, sugar, melted coconut oil, vanilla, applesauce, and salt in a large bowl.
- Stir in cocoa powder, almond meal, oat flour, flour blend, and baking soda until combined.
- Spread the batter in the pan and bake for 32 to 36 minutes, until the center is firm, then cool for 15 minutes.
- Melt the chocolate with 1/4 cup coconut oil, beat in powdered sugar and the remaining almond milk, spread the frosting over the cake, and top with hazelnuts.
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