Got a last minute cake to bake? Or maybe you’re craving some for yourself? It’s simple. Just add 6 eggs and bake at 350 degrees for 30 minutes and you have a cake to impress your guests in no time. If you’re vegan, just add 6 chia eggs or 6 flax eggs or 6 Tbsp of our egg replacer and you have a vegan cake to enjoy! It’s gluten free and delicious! and only has three ingredients: ground hazelnuts, organic sugar and gluten-free baking powder. We are proud to say our featured product, Galloway’s flourless hazelnut cake mix is in select stores as well.

Easy whipping cream icing recipe:

Whip 500 ml whipping cream or coconut milk whipped with 1 tablespoon cocoa, I tsp instant coffee and add your choice of sweetener to taste (sugar, stevia , maple syrup, honey, or agave)

Ganache Topping:

1 Cup Whipping Cream

1⁄2 Lb Semi Sweet Chocolate, in small pieces

Heat the cream until small bubbles form around the edge. Do not boil. Pour over the chocolate pieces and stir until smooth.

Assembly:

Spread the bottom layer with the filling, replace the top layer and coat with the ganache. Refrigerate until the ganache is set.

Chocolate ganache icing with coconut cream:

Enough to ice a 3 layered cake

2 cans of coconut cream

5 cups of semi sweet chocolate chips

2 tsp vanilla

Bring the cream to a simmer. Turn off the heat. Add the chocolate chips and let sit for 2-3 minutes and whisk till melted.

Lavender flavour - add 1-2 drops food grade lavendar oil and whisk into melted chocolate.

Persian rose flavour-add 2 tsp high quality distilled rose water and honey to taste

Let mixture cool and cover overnight at room temp. The icing will be perfectly spreadable the next day.

Refrigerate any leftovers

Other uses can be chocolate fondue.Microwave for 20-30 seconds at a time until consistency is spreadable.