Benjamina Ebuehi: Vegan Hazelnut and Olive Oil Cake

theguardian.com

Annemarie

80ml extra-virgin olive oil,plus extra for greasing

120ml dairy-free milk

70g dairy-free yoghurt

1 tbsp white-wine vinegar, or cider vinegar

2 tsp vanilla extract

150g caster sugar

185g plain flour

65g ground roasted hazelnuts

1 tsp baking powder

1 tsp bicarbonate of soda

1 pinch salt

subheading: For the ganache:

170g dark chocolate (suitable for vegans), finely chopped

40g caster sugar

1 handful roasted hazelnuts,chopped

Directions at theguardian.com

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