- 180g hazelnut meal
- 2 tablespoons cacao powder
- 60g desiccated coconut
- 170g rapadura sugar (or golden caster sugar)
- 3 small eggs, lightly whisked
- 200g melted butter
- 1 teaspoon vanilla powder
- pinch of salt
- extra cacao powder or icing sugar for dusting
- Preheat oven to 180C (convection)/160C (fan-forced). Grease and line the base and sides of a 20cm springform pan.
- Place all ingredients for the cake (except the cacao powder/icing powder for dusting) in a large mixing bowl and mix with a wooden spoon until thoroughly combined.
- Pour batter in the prepared tin. Bake in the pre-heated oven for approximately 40-45 minutes until cake is cooked and starts coming away from the edges.
- Remove from the oven and allow to cool in the tin for 15-20 minutes before gently removing it. Dust with extra cacao powder/icing sugar and serve warm.
Cocoa butter (from cocoa beans) and coconut butter (from coconut meat) are excellent vegan substitutes for regular butter. Coconut butter is healthier than coconut oil as it also has fibre and iron. Olive oil (use about 150-160ml for this recipe) is the most nutritionally dense and light substitution.
I always use unrefined rapadura sugar in my baking which is the best sugar you will use. It is not very sweet and releases energy slowly, thereby regulating your blood sugar levels. It also has potassium, calcium, magnesium and loads of vitamins. You could substitute it with powdered dates.