• Preheat oven to 350° F or 176 °C
• Grease two 8″ round cake pans with coconut oil. Dust with gluten-free flour and shake out excess.
• Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
• Mix flaxseed meals and water in a mixing bowl and let rest for 10 minutes to allow to thicken.
• Add baking soda to the almond milk vinegar mixture and stir.
• Add the sugar, maple syrup, and almond milk mixture to the flax egg and beat/whisk to combine. Add applesauce, vanilla, melted coconut oil, salt, and mix.
• Add cocoa powder, almond meal, oat flour, and gluten-free flour and beat/whisk to combine.
• If the batter appears too thick, add a touch more almond milk, but it should be perfect. It should resemble a semi-thick batter that’s pourable.
• Divide batter evenly between cake pans.
• Bake cake for 35-45 minutes or until a toothpick inserted into the center comes out clean and the top appears dry.
• Let rest in the tin for 15-20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks. Let cool completely.

FOR FROSTING:

• Add almond milk to your mixing bowl and microwave for 1 minute.
• Immediately add chocolate to warm milk but don’t touch for 3 minutes so it can melt.
• Stir with a wooden spoon to incorporate, then add coconut oil or softened butter and cover.
• Let rest untouched for another 10 minutes.
• Use your mixer (or a whisk) to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in the fridge to set for 20 minutes.
• You’ll know it’s ready when you tip it and it’s slow to move.
• Remove from fridge and beat again until light and fluffy. Set aside.
• Spread a semi-generous layer of frosting on the top of the bottom layer and top generously with hazelnuts. Press down with hands to settle them into the frosting.
• Carefully top with the second layer and frost the top generously, then the sides. Using a butter knife yields a smooth surface. It should be the perfect amount of frosting – not too thick, not too thin.
• Add hazelnuts around the perimeter of the top of the cake. Slice and serve.