Every year since my son’s 1st birthday I’ve dedicated myself to making his birthday cakes, homemade. I’ve learn more and more each year and Yesterday 6/16/2016 was Manny’s 7th birthday! I made him this super creamy, and delicious hazelnut chocolate cake he requested for his special day. I am so proud of this cake you guys! It’s probably the best one yet. As most of you know we keep Manny away from wheat, and sugar all year round but on special occasions like this day I try my best to find the best ingredients to make a good cake while still keeping in mind our priority to his Autism lifestyle, BUT not sacrificing taste. This cake is flourless, wheat free, (gluten free) and low in sugar.
I shared several photos with you on my Instagram and snapchat yesterday and received tons of comments asking for the recipe. So here it is! If you’re interested in a low sugar, wheat free, flourless chocolate cake, I know you’ll love this one! Even if you’re not aiming for a healthier alternative to chocolate cake, you’ll still LOVE and enjoy this delicious treat. TRUST ME.
I used 2 glass pie pans and 1 ‘single’ glass muffin baking bowl (for the top round piece)
ALL INGREDIENTS: (can easily be altered to vegan)
• 4 egg whites + 1 yolk (or Flax seed meal if you’re vegan)
• 4 Tbsp Flax seed Meal + 10tbsp water
• 1 cup of Milk + 1.5 tsp Apple Cider Vinegar
• 3 tsp Baking Soda
• 1/2 cup of melted butter (any butter of your choice)
• 2 cups Apple Sauce (or other fruit sauce)
• 1 tsp Vanilla Extract
• 1 cup Maple Syrup (add more or less)
• 10 drops of Hazelnut Stevia
• 1/2 tsp Sea Salt
• 1 cup Cocoa Powder (unsweetened)
• 1 cup Almond Flour
• 1-1/2 cup Hazelnut Flour
• 2 Jars of Justin’s Organic Chocolate Hazelnut Butter
( I used 1 whole jar and half of the other jar)
• 2 spoon fulls of butter + 3 tbsp of milk
• Maple walnuts (or any nuts of your choice)
Stir in glass blow with 2 spoons of butter. Place bowl over a pot of boiling water (low temp) and stir the chocolate slowly, until creamy and spreadable.
1. Pre heat oven 350° F
2. Butter spread your pans all around. Dust some flour over the top (lightly) and shake out excess if needed. Let sit until you’re done mixing your cake ingredients.
3. Measure your milk + ACV. Insert in a bowl. Stir it and let it sit.
4. Separate Bowl: Whip your eggs (or flax seed meal with water) I used both eggs and flax.
5. Add baking soda to your Milk + ACV mixture. Stir it.
6. Add the Milk + ACV mixture to your egg bowl.
7. Add your Maple Syrup. Whisk to mix well.
7. Add apple sauce, vanilla extract, and melted butter. Mix well.
8. Add Cocoa Powder, Almond Flour, and Hazelnut Flour. Mix well.
• Pour into your round pans and whatever is left over (if any) pour into a small cupcake/muffin pan and place all 3 pans in the oven for 25-35 minutes at 350°
• Test if cake is ready by sticking a thin object like toothpick or fork in the middle and if it comes out clean, its ready. Take it out and place it in the fridge for 20-30 minutes.
• Take your cakes out of the fridge, after its cooled a bit and place your first cake on a cake stand.
1. Place 2 spoon fulls of butter in a glass bowl over a pot of boiling water. Add some of your chocolate hazelnut butter slowly as you stir. Keep stirring slowly until creamy and mixed evenly. Spread frosting over the first layer of cake on the cake stand. Then add a some crunched ‘maple walnuts’ over the frosting. (use any nuts of your choice)
2. Place your 2nd cake on top (flipped upside down on top of the other cake. I didn’t do this because I forgot to place it upside down to meet the shape of the under layer cake.)
3. Add Frosting the same way all over the top of the cake and sides.
4. Cut in half the 3rd layer (from cupcake/muffin pan) place the top half your cut right in the middle of your cake on the stand. Add frosting right in the middle of the circle cut piece. Sprinkle more Maple walnuts over the sides of the cake however you like.
5. Place back in the fridge for another 20-30 minutes before serving or eating.
See more photos on my Instagram: @SunKissAlba
Bake Time: 25-35 mins
Prep Time (after baking): 20-30 mins
Fridge Time: 20-40 mins or more
FULLY READY (time to eat): 1hr 20mins (approx)