Allergy-free choc-hazelnut slice

This recipe is gluten-free, yeast-free and wheat-free.

  • 40 mins cooking
  • Makes 25 Item
  • Print


Allergy-free choc-hazelnut slice
  • 100 gram dairy-free spread
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 eggs
  • 1/4 cup (60ml) milk
  • 3/4 cup (75g) hazelnut meal
  • 3/4 cup (100g) gluten-free self-raising flour
  • 2 tablespoon cocoa powder
Fudge frosting
  • 1/4 cup (55g) caster sugar
  • 50 gram dairy-free spread
  • 2 tablespoon water
  • 3/4 cup (120g) pure icing sugar
  • 2 tablespoon cocoa powder


Allergy-free choc-hazelnut slice
  • 1
    Preheat oven to 180ºC (160ºC fan-forced). Grease shallow 22cm-square cake pan; line base and sides with baking paper, extending paper 5cm over edges.
  • 2
    Beat spread and sugar in medium bowl with electric mixer until changed to a paler colour. Beat in eggs, one at a time. Stir in milk, meal, sifted flour and cocoa, in two batches.
  • 3
    Spread mixture into pan; bake about 20 minutes. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
  • 4
    Meanwhile, for the fudge frosting, combine caster sugar, spread and the water in small saucepan; stir over low heat until sugar dissolves. Transfer to medium bowl; gradually stir in sifted icing sugar and cocoa until smooth. Cover; refrigerate 20 minutes. Beat frosting with electric mixer until spreadable.
  • 5
    Spread cold slice with frosting.

More From Women's Weekly Food