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Roasted Hazelnut Butter Bundt Cake
1 1/4 cups roasted hazelnut butter
3/4 cup palm oil shortening
2 cups coconut sugar
1/2 tablespoon vanilla
1 1/2 cups non-dairy milk
1 tablespoon lemon juice
3 cups gluten free flour blend
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For chocolate ganache:
10oz dairy-free chocolate chips (I used Enjoy Life mini chips)
1/2 cup non-dairy milk
sweetener if you want it (I didn't use any, but if you want it sweeter you could add 2-4 tablespoons of honey or agave)
Preheat oven to 325F. Grease and flour a 12 cup bundt pan.
In a large mixing bowl, beat together the hazelnut butter, shortening, and coconut sugar until light and fluffy. Add in the eggs, one at a time, mixing after each addition, then add the vanilla.
In a separate container, mix together the non-dairy milk and the lemon juice, and allow the mixture to stand for 5-10 minutes.
In a separate bowl, combine the flour blend, baking poweder, baking soda, and salt.
Add the flour mixture to the hazelnut butter mixture, alternating with the milk and everything is incorporated. Beat well.
Pour into the prepared pan and bake at 325 for ~60 minutes or until a toothpick comes out clean.
Cool for 10-15 minutes before removing from pan. Finish cooling on a cooling rack.
To make the chocolate ganache, scald the milk in a medium saucepan. Remove from heat and add in the chocolate chips. Whisk until smooth and spoon over the cake.