Allergy-free choc-hazelnut slice

ingredients

• 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

method

• 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.