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Artisan Chocolates
  • Writer's pictureBoyana Ivanova

Sugar Free, Vegan Hazelnut-Coffee Mini Cakes Covered in Chocolate

Cake sponge (20cm pan) Dry ingredients: 200 g oat meal 120 g sweetener (I used a mixture of erythritol and stevia confectionery) 120g hazelnuts flour 1tsp bicarbonate of soda salt, ginger, black pepper Wet ingredients: 50ml (2 tablespoons) coconut oil 200ml plant-based milk + 1-2 tbsp. lemon juice 50ml warm milk + 2 tablespoons ground flaxseed 1tbsp vanilla extract

1. The oven is heated to 180 degrees. 2. Make buttermilk by adding lemon juice to 200 ml of milk. You will notice the thickening immediately. 3. Flaxseed is dissolved in milk and left until a gel-like mixture forms. 4. All dry ingredients are mixed together and mixed. The liquid ingredients are added to them and everything is mixed until homogeneous. No need for a mixer. I mixed everything by hand with a fork. 5. Pour the mixture into a baking tray covered with baking paper, cover with aluminum foil and simmer for 20-25 minutes until it swells, and the middle is seen to be still raw. Then remove the foil and bake until ready for another 10-15 minutes. 6. Allow to cool completely before cutting.

For the Filling:
1 can of coconut milk
2 tablespoons sweetener
200g raw and soaked cashew nuts
100ml vegetable milk
vanilla extract
1tbsp instant coffee
1 tsp agar agar (which can be replaced with 1 tablespoon of starch)

All products, except canned coconut milk, are blended until homogeneous.
The coconut oil is separated from the water (the upper solid part is the fat) and beaten with a mixer. Add the cashew mixture to it and mix gently with a spatula.

Leave the cake overnight in the fridge to set up completely. On the next day, cut into slices and cover each slice of cake into a melted dark chocolate.

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