Ingredients

For the cake

• 150g Self-raising flour
• 100g Hazelnuts
• 150g Caster sugar
• 120g Happy Pear Oat Drink
• 120ml Plant-based butter
• 2 tbsp Ground flax seeds
• Pinch of salt
• 1/2 tsp Almond extract (optional)

For the chocolate coating

• 200g Dark chocolate
• 80g Plant-based butter
• 50g Hazelnuts (for garnish)

Method

1. Preheat the oven to 170°C (fan-assisted).
2. Combine the ground flax seeds with 6 tbsp of water and set aside to form a flax egg.
3. Toast 150g hazelnuts on a baking tray in the oven until golden.
4. Once toasted, rub the nuts in a tea towel to remove the skins.
5. In a food processor, blend 100g of the skinned hazelnuts into a fine, flour-like texture (similar to ground almonds). Set aside. Keep the remaining 50g of hazelnuts for garnish.
6. Melt 120g of plant-based butter in a saucepan over medium heat. In a large bowl, combine the self-raising flour, hazelnut flour, caster sugar, and a pinch of salt.
7. Add the melted butter to the flax egg, almond extract (if using), and Happy Pear Oat Drink. Stir well. Pour the wet mixture into the dry ingredients and mix until fully combined.
8. Line a 1lb loaf tin with baking parchment. Pour the batter into the tin, smoothing the top.
9. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely.
10. Cut the plant-based butter into cubes and melt it in a saucepan.
11. Chop the dark chocolate into small pieces and add to the melted butter. Heat and stir until fully melted and combined.
12. Allow the chocolate mixture to cool slightly and spread over the cooled cake.
13. Halve the remaining hazelnuts and garnish to decorate.
14. Sprinkle any leftover hazelnut dust on top and refrigerate the cake for 10 minutes to set.
15. Serve & Enjoy!