Chocolate Sponge Cake With Hazlenut Creme Recipe

Name: Chocolate Sponge Cake With Hazlenut Creme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Sponge Cake; 1 cup dehydrated raw oat flour (made from oat groats); 1 cup raw coconut flour; 5 dates (blended in vitamix with a little water); 1 cup coconut palm sugar; 1 tablespoon vanilla essence; 1/2 cup coconut butter melted; 1/2 pint vegeset (carrageen); 1 pinch salt; 1 cup raw cacao powder; Hazlenut Whipped Topping; 1 cup soaked cashews; 1 cup coconut butter; 1/2 cup maple syrup; 1/2 cup vegeset; 1 tablespoon hazlenut extract

Servings: persons

Chocolate Sponge Cake
1 cup dehydrated raw oat flour (made from oat groats)
1 cup raw coconut flour
5 dates (blended in vitamix with a little water)
1 cup coconut palm sugar
1 tablespoon vanilla essence
1/2 cup coconut butter melted
1/2 pint vegeset (carrageen)
1 pinch salt
1 cup raw cacao powder
Hazlenut Whipped Topping
1 cup soaked cashews
1 cup coconut butter
1/2 cup maple syrup
1/2 cup vegeset
1 tablespoon hazlenut extract

1
["In a food processor blend all the dry ingredients until thoroughly mixed. Slowly add the coconut butter while it is still running. Prepare the vegest by adding a teaspoon of the vegeset into the vitamix and add a little cold water. Boil the kettle and then add 1/4 pint of hot water and blend well, allow the vegeset to cool down until your little finger feels warm but not hot, add this to the cake mix and blend well. The cake mix should mix until it forms a ball in the food processor. Prepare a 9"" flan tin by lining it with non pvc plastic wrap. Put the mix into the tin and press down lightly. Try not to compress the cake mix too much, we want this cake to be nice and light and fluffy. Transfer to the fridge.", "Hazlenut Whipped Topping
2
In a vitamix blend all the ingredients and prod until nice and smooth. Again you want to prepare the vegeset as instructed and add last, this will give the topping a nice jelly creamy texture. Transfer to the freezer to set for 15 minutes, or in the fridge for 1 hour. You can use this mix to either smooth onto the cake or pipe as you wish."]

1111

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chocolate Sponge Cake, 1 cup dehydrated raw oat flour (made from oat groats), 1 cup raw coconut flour, 5 dates (blended in vitamix with a little water), and more.

Yes, Chocolate Sponge Cake With Hazlenut Creme falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Sponge Cake With Hazlenut Creme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions