Vegan Hazelnut Bread

🧂 Ingredients

• 2 ½ cups all-purpose or spelt flour

  or gluten-free flour*
• 1 cup ground hazelnuts
• ¾ cup sugar
• 2 tsp baking powder
• 1 tsp baking soda

  or 2 tsp more baking powder
• ½ tsp salt
• 1 ⅓ cup plant milk

  e.g. soy milk, almond milk, cashew milk, or oat milk
• ⅓ cup oil

  e.g. canola or sunflower oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

  or lemon juice
• 3.5 oz dark chocolate

  chopped
• 1 tsp coconut oil
• 2 tbsp chopped hazelnuts

Instructions

• 1 Preheat the oven to 355 °F (180°C). Lightly grease a 9.5x4-inch (25x11cm) loaf
  pan, then line with parchment paper, leaving an overhang on both sides.
• 2 In a large bowl, whisk together flour, ground hazelnuts, baking powder, baking
  soda, sugar, and salt. Set aside.
• 3 In a measuring cup, whisk together plant milk, oil, vanilla extract, and apple
  cider vinegar. Then pour it into the flour mixture and stir with a whisk, wooden
  spoon, or spatula until just combined. (Please do not over mix the batter or the
  cake will not rise well).
• 4 Pour the batter into the prepared loaf pan and smooth it out. (It's best to tap
  the pan on the work surface a few times to make sure there are no air bubbles in
  the batter).
• 5 Bake the cake for 50-60 minutes, or until a toothpick inserted into the center
  comes out clean. (If the cake gets too dark during baking, cover it loosely with
  a piece of parchment paper).
• 6 Let the cake cool in the pan for 10-15 minutes. Then lift it out of the pan
  using the overhanging parchment paper. Place it on a cooling rack and let it
  finish cooling.
• 7 Melt the chopped chocolate with the coconut oil slowly over a water bath. Stir
  well and spread evenly over the cooled cake.
• 8 Decorate with chopped hazelnuts if desired. Enjoy!

Nutrition Info