GLUTEN-FREE CHOCOLATE HAZELNUT CRUMB CAKE
Obtained online. http://cupcakesandkalechips.com/gluten-free-chocolate-hazelnut-crumb-cake/
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 17
Steps:
- Grease an 8″x8″ baking pan or line with parchment paper. Preheat oven to 325°F. In the bowl of a food processor, pulse together the hazelnut flour, oat flour, coconut flour, salt, and brown sugar until combined. Add the butter and Greek yogurt, and and pulse until well combined. Transfer this mixture to a large bowl and set aside.
- For the topping, return ½ c of the flour mixture to the food processor. Add the hazelnuts and pulse a couple of times to combine and form loose crumbs. Stir in ¼ cup mini chocolate chips. To the reserved dry mixture, stir in the baking soda and baking powder. Add the eggs, vanilla and milk and stir until smooth. Stir in remaining ¼ cup mini chocolate chips. Pour batter into the prepared pan. Sprinkle the hazelnut crumb mixture evenly over the top of the batter.
- Bake for 35-40 minutes. A toothpick inserted in the middle should come out clean (provided you don't hit a chocolate chip) and it will not jiggle in the middle. Cool the cake completely, and drizzle with the chocolate hazelnut glaze (I put it in a sandwich bag and cut off the corner to drizzle over the cake). Cut into squares and serve. Store the cake, covered, in the refrigerator for up to 4 days.
- For the chocolate hazelnut glaze: Stir together spread and milk, adding a little at a time util you reach your desired consistency.
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