Vegan Hazelnut Bread

• porciones: 14 servings
• tiempo activo: 10 minutes
• tiempo total: 1 hour

Ingredientes

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 ½ oz dark chocolate (chopped)

1 tsp coconut oil

2 tbsp chopped hazelnuts

Instrucciones

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.

In a large bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, sugar, and salt. Set aside.

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).

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).

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).

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.

Chocolate Glaze

Melt the chopped chocolate with the coconut oil slowly over a water bath. Stir well and spread evenly over the cooled cake.

Decorate with chopped hazelnuts if desired. Enjoy!

Nutrición

• Calorías: 220.7 kcal
• Grasa Total: 10.8 g
• Grasa Saturada: 0.8 g
• Sodio: 233.6 mg
• Carbohidratos Totales: 27.3 g
• Fibra Dietética: 1.5 g
• Azúcares Totales: 9.5 g
• Proteína: 4 g