April 20, 2019
Research shows that nuts like hazelnuts consist of oleic acid which has been shown to have beneficial effects on insulin sensitivity. And what better way to have hazelnuts than in a cake! So here’s a sugar free hazelnut cocoa cake recipe that you can enjoy, approved by our inhouse dietician.
Ingredients
¼ cup rolled oats
¼ tsp ground cinnamon
½ tsp vegetable oil spread
¼ cup chopped hazelnuts or walnuts, toasted
¾ cup all-purpose flour
3 tbsp sugar substitute
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 egg, lightly beaten
¼ cup light sour cream
¼ cup water
2 tsp canola oil
1 tbsp unsweetened cocoa powder
1 tbsp fat-free milk
¼ tsp vanilla
Directions
- Preheat oven to 350 degrees F. Grease a 9x9x2-inch stone or metal baking pan; set aside. For topping: In a small bowl, combine oats and cinnamon. Using a pastry blender, cut in vegetable oil spread until mixture is crumbly. Stir in hazelnuts. Set aside.
- In a medium bowl, combine flour, sugar substitute, baking powder, baking soda, and salt. In a small bowl, combine egg, sour cream, the water, and oil. Add to flour mixture; stir just until combined. Place 1/2 cup of the batter into a clean small bowl. Stir in cocoa powder, milk, and vanilla until smooth. Spoon the light-color batter into prepared pan, spreading evenly (batter will be shallow in the pan). Spoon chocolate batter in small mounds over batter in pan. Using a thin metal spatula, slightly marble batters. Sprinkle with topping.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes; serve warm.
Nutrition Facts per Serving:
Energy: 170 kcal,
Total Fat: 7 g
Carbohydrate: 23 g
Protein: 3 g.