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Benjamina Ebuehi’s recipe for vegan hazelnut and olive oil cake
THE GUARDIAN14Ingredients
65Minutes
340Calories
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Ingredients
US|METRIC
9 SERVINGS
- 80 mL extra virgin olive oil (plus extra for greasing)
- 120 mL dairy-free milk
- 70 grams yoghurt (dairy-free)
- 1 Tbsp. white wine vinegar (or cider vinegar)
- 2 tsp. vanilla extract
- 150 grams caster sugar
- 185 grams plain flour
- 65 grams roasted hazelnuts (ground)
- 1 tsp. baking powder
- 1 tsp. bicarbonate of soda
- 1 pinch salt
- 170 grams dark chocolate (suitable for vegans, finely chopped)
- 40 grams caster sugar
- 1 handful roasted hazelnuts (chopped)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium240mg10% |
| Potassium150mg4% |
| Protein3g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber2g8% |
| Sugars30g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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