I love making cakes more than any other dessert. The smell coming from the oven during the baking reminds me of when I was a little girl and my Nanny had a cake ready for every time I was going to visit her. One of the cakes she was baking more often was a soft cake with chocolate chips and it was my favorite of them all.
So I made good use of a cloudy day of this warm Australian summer and turned on the oven to make my own fit version of my favorite cake. This is made with no eggs, no dairy and no naughty ingredient and is nothing less than the original one. And to made it even better I also added hazelnuts, because you know, there are very few combination better than hazelnut with chocolate!
This vegan cake is perfect for a healthy breakfast with a hot tea, to warm up your winter days, maybe even watching the snow falling from your window (ah, I miss it so much!).
Ingredients (for a small cake tin):
150 g wholemeal flour
100 g coconut milk
100 g almond meal
100 g raw brown sugar
1 teaspoon baking powder
50 g hazelnuts
70 g chocolate chips
2 vegan eggs (I used Yes You Can-Vegan Egg Replacement)
Method:
Mix together all the ingredients until you get a smooth mixture, adding the coconut milk if necessary. Bake at 180°C for 30 minutes.
