Today I’m bringing back by popular demand my homemade natural Nutella frosting!!! Why not make a cake inspired by the amazing flavor of hazelnut? Enjoy this nutty chocolaty treat...
1 cup sugar
1/2 cup brown sugar
1 3/4 cups gluten-free all-purpose flour
2 tsp xanthan gum
1 cup cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1/2 cup coconut oil, melted
1/2 cup pumpkin puree
1 cup coconut milk
1 tbsp vinegar
1 tbsp vanilla extract
1 tsp hazelnut extract
1 tsp almond extract
½ cup dark chocolate chips
3/4 cup hazelnuts, chopped
1 cup of hot coffee
Preheat the oven to 350°F. Prepare two 9” round Pans by lightly coating with cooking spray or oil.
In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.
In a separate bowl, whip together coconut oil, pumpkin, coconut milk, vinegar, and vanilla.
Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined. Next, fold in the chocolate chips and hazelnuts.
Add hot coffee to the batter and mix well, until the batter is thin. Then pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.
Once the cakes have finished baking allow them to completely cool before frosting!
Chocolate Hazelnut Cream Frosting
1 1/2 cup coconut palm shortening
1/4 cup cocoa
2 cups powdered sugar
2 tsp hazelnut extract
1 tsp vanilla extract
In a bowl using an electric mixer, cream the shortening until smooth. Add in a cup of powdered sugar and the cocoa, then cream together until the butter is thick and crumbly.
Add in the vanilla extract and another cup of powdered sugar. Continue mixing until creamy.
Assemble the layers, then fill and frost the cakes. Serve and enjoy!