Chocolate Hazelnut cake

I have made a lot of chocolate cakes, and I always encounter the same problem with gluten free, dairy free, and refined sugar free cake recipes - they are not as moist and fluffy as normal ones. However this recipe was amazing and was eaten in about .5 seconds

recipe follows 

Ingredients:

1 egg

1 cup of almond milk plus 1.5 tsp of apple cider vinegar 

3 tsp baking soda

1/2 cup honey

1/2 cup melted coconut oil 

2 cups of apple sauce ( I mixed with pear puree )

salt

1 cup cacao powder

1 cup almond meal

1/2 cup oat flour

1 1/2 cup of gluten free flour (see recipe in next blog post)

preheat oven to 350

Mix together almond milk and apple cider vinegar, leave to curdle 

add baking soda and mix together 

combine this mixture with egg, honey and coconut oil, place aside 

combine all other powders and add apple sauce 

mix in almond milk mixture until fully combined 

Either use one large rectangular dish or 2 8 inch baking pans 

place in oven for 30-35 minutes 

While cake is baking, prepare the icing. Heat 1/2 cup of almond milk on stove top

remove from heat and let sit. Mix in one packet of unsweetened dark chocolate chips and 1/4 cup of butter 

let sit for 10 minutes 

The mixture should be quite runny so place in fridge for about 10-15 minutes 

Take cake out and let sit

One trick I often use so the icing doesn't run off the cake is placing the cake in the freezer for about 10 minutes. The inside of the cake will still be warm but the top will be cold enough to place the icing on

decorate with roasted hazelnuts and enjoy !