Muffin vegan and gluten free
10 recipes
Hazelnut and cocoa cake
ingredients
servings
10
Type 1 wheat flour
200 oz
Potato starch
80 oz
Soy drink
250 fl oz
Hazelnuts
80 oz
Chocolate chips
80 oz
Brown cane sugar
80 oz
Baking powder for desserts
1 sachet
Corn seed oil
70 oz
Desserts from Italy
Hazelnut and cocoa cake
Hazelnut and cocoa cake
ready in
59 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Cocoa and hazelnut cake recipe by Marco Bianchi.
preparation
step 1
Chop the hazelnuts coarsely and combine all the solid ingredients together
step 2
Add soy oil and drink (you can alternatively use milk or oat drink)
step 3
Pour the mixture into a pan lined with parchment paper and bake for 45/50 minutes at 180 degrees
