Ingredients for a 28 cm diameter, springform cake tin:200 g vegan crème fraiche180 g sugar250 g emmer wheat flour100 g sweetened cocoa powder100 g chopped hazelnuts16 g baking powder200 g apple sauce100 ml Extra Virgin Olive Oil vegan butter or olive oil to grease the cake tin
Preheat the oven to 180 °C, on the fan oven setting. Put all the ingredients in a bowl and stir them together thoroughly until you obtain a smooth mixture. Grease the cake tin and then dust it with flour. Pour in the cake mixture and bake for 35-40 minutes. To see whether it’s cooked, stick a toothpick into the centre; if it comes out clean the cake is ready, if not leave it in the oven for a few more minutes.
This recipe was given to the Fattoria by our friend Angie.