Chocolate Nut Cake
with walnut caramel drizzle and caramelized fennel seeds
This flourless cake doesn’t need baking, is vegan and so delicious that you’ll want to eat the whole thing at once. It takes some time to prepare, though.
Ingredients for 12 servings
For the Cinnamon Cake
1 cup oat flour | 2 Tbsp ground flax seeds | 1 cup shredded hazelnut | 2 1/2 cups almond flour | 1/3 cup cacao powder | 1 tsp cinnamon | 1/3 cup hazelnut milk | 1/2 cup pecans | 1/2 cup walnuts | 1/3 cup pitted dates | 1/3 cup coconut oil | 1 Tbsp agave nectar | 1 cup maple syrup | 1 tsp vanilla extract
For the Walnut Caramel
1/4 cup walnuts | 1/4 cup maple syrup | 1 Tbsp walnut oil | 2 pitted dates | 1/4 tsp xanthan gum | pinch of salt | 1 Tbsp coconut oil
For the Caramelized Fennel Seeds
1/2 cup fennel seeds | 3 Tbsp maple syrup | pinch of salt
How it works
For the cake, place flour, flax, shredded hazelnuts, almond flour, cacao and cinnamon in a large bowl and mix with a spoon until combined. In a blender, combine nut milk, pecans, walnuts, dates, coconut oil, agave nectar, maple syrup and vanilla extract and blend on high speed until very smooth. Add the blended ingredients to the dry mixture and combine with a spatula until smooth.
Either pour batter in a 9 inch round silicone cake form or divide batter into 12 balls and press into 12 small ramekins.
Now, set your oven to “warm” and dehydrate the cake for at least 8 hours. Remove from oven and refrigerate for about 1 hour.
For the caramelized fennel seeds, toss seeds, maple syrup and salt until combined. Place on a sheet pan and dehydrate in the oven at the same time with the cake.
For the walnut caramel, blend walnuts, maple syrup, walnut oil, dates, xantham gum and salt until very smooth. Slowly add the the coconut oil and blend until combined. Add up to 1/4 cup filtered water for a more liquid texture. Place the caramel in a squeeze bottle or a sealable container.
To serve the whole cake family-style, drizzle caramel over cake and sprinkle with fennel seeds.
For individual small cakes, spread a little walnut caramel on each serving plate and place each cake a little off center. Drizzle with walnut caramel and sprinkle with caramelized fennel seeds.