Allergy-free choc-hazelnut slice

Ingredients

Allergy-free choc-hazelnut slice

100 gdairy-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 tbspcocoa powder Fudge frosting

1/4 cup(55g) caster sugar 50 gdairy-free spread 2 tbspwater 3/4 cup(120g) pure icing sugar 2 tbspcocoa powder Recipe by

Steps

Allergy-free choc-hazelnut slice

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. 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. Spread mixture into pan; bake about 20 minutes. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool. 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. Spread cold slice with frosting.

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bon appetit