Step 1

Preheat the oven to 355 °F (180°C). Lightly grease a 9.5x4-inch (25x11cm) loaf pan, then line with parchment paper, leaving an overhang on both sides.

Step 2

In a large bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, sugar, and salt. Set aside.

Step 3

In a measuring cup, whisk together plant milk, oil, vanilla extract, and apple cider vinegar. Then pour it into the flour mixture and stir with a whisk, wooden spoon, or spatula until just combined. (Please do not over mix the batter or the cake will not rise well).

Step 4

Pour the batter into the prepared loaf pan and smooth it out. (It's best to tap the pan on the work surface a few times to make sure there are no air bubbles in the batter).

Step 5

Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. (If the cake gets too dark during baking, cover it loosely with a piece of parchment paper).

Step 6

Let the cake cool in the pan for 10-15 minutes. Then lift it out of the pan using the overhanging parchment paper. Place it on a cooling rack and let it finish cooling.

Step 7

Melt the chopped chocolate with the coconut oil slowly over a water bath. Stir well and spread evenly over the cooled cake.

Step 8

Decorate with chopped hazelnuts if desired. Enjoy!