serves 6

50 minutes

ingredients

Step 1 - the cake

  • 3 tbsp ground flax seed
  • 6 tbsp water
  • 100g ground hazelnuts
  • 3 tbsp cocoa powder
  • 250g wholemeal self raising flour
  • 1/2 tsp salt
  • 150ml rapeseed oil
  • 125g Sweet Freedom Fruit Syrup
  • 150ml almond milk

Step 2 - the topping

  • 4 tbsp Sweet Freedom Choc Pot
  • 80g hazelnuts
  • 80g oats
  • 2 tbsp Sweet Freedom Fruit Syrup
  • 2 tbsp rapeseed oil

make

Step 1 - the cake

  1. To make the cake first combine the flax seed and water in a small bowl and set aside.
  2. In another bowl stir together the hazelnuts, flour, cocoa powder and salt.
  3. Make a well in the middle, add the rapeseed oil, Sweet Freedom Fruit Syrup, almond milk and flax seed mixture and mix well.
  4. Spoon into a lined 20cm square cake tin. 

Step 2 - the topping

  1. For the crumble topping whizz, the hazelnuts up in a food processor then add the oats, Sweet Freedom Fruit Syrup, rapeseed oil and whizz again until combined.
  2. Spread the Sweet Freedom Choc Pot on top of the cake mixture and then sprinkle the crumble topping over the top.
  3. Bake in a pre-heated oven at 180C for about 30 minutes. Cool on a wire rack.

Enjoy!

 

 

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