Gluten-Free Vegan Chocolate Hazelnut Cake

15 dates, soaked overnight in cold water or for 10 minutes in boiling water and drained

200g (1 cup) ground hazelnuts (if you can't get hold of this, you can grind the hazelnuts into a fine powder using a food processor)

1 heaped teaspoon baking powder (ensure gluten-free if necessary)

¼ teaspoon bicarbonate of soda

4 tablespoons oil (coconut or olive)

4 tablespoons cocoa powder

80ml (⅓ cup) milk, any kind

Pinch of salt

Optional: handful of dark chocolate chips/chunks (ensure dairy-free if necessary)*

Optional: 100g (½ cup) drained tinned or fresh cherries, pitted and halved

Optional: Splash of Amaretto (ensure gluten-free/vegan if necessary)*

subheading: For the icing (optional)*:

40g (¼ cup) dark chocolate (ensure dairy-free if necessary)

Splash of milk, any kind

Directions at rhiansrecipes.com

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