Eggless Hazelnut Chocolate Cake for Friendship Day Get-Togethers

Relive the nostalgia of the good old days by baking a cake and inviting your pals over for a slice or two as you catch up with them, this Friendship Day. Nothing beats the magic of the good old chocolate cake with hazelnuts sprinkled in the batter that is unpretentious and simple. This is not the kind of magic that feels like the perfectly curated Pinterest board: with the cake needing elaborate frosting skills; the cake just needs you and the quiet satisfaction of making something with your own hands that says "I'm glad you're here" to old and new pals. So, try this eggless hazelnut chocolate cake this Friendship Day for friends who matter the most. Sometimes the best gatherings happen around the simplest food – the kind that doesn't demand attention but quietly brings people together.

Eggless Hazelnut Chocolate Cake

Ingredients:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sugar
• ½ cup ground hazelnuts (store-bought or homemade)
• ½ cup plain yogurt (or unsweetened plant-based yogurt)
• ½ cup milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup chopped dark chocolate or chocolate chips

Method:

1. Set your oven to 180°C. Line an 8-inch cake pan with parchment and grease the sides lightly.
2. In a large bowl, mix the flour, cocoa powder, baking soda, salt, sugar, and ground hazelnuts. Stir with a fork until everything’s combined evenly.
3. In another bowl, whisk together the yogurt, milk, oil, and vanilla. No need to beat, just blend it until smooth.
4. Pour the wet mix into the dry ingredients and stir gently until you get a thick, smooth batter. Don’t overmix; stop once you can’t see any dry streaks.
5. Fold in the chopped chocolate or chocolate chips. This gives it some gooey pockets when baked.
6. Pour the batter into your prepared pan and smooth the top with a spoon.
7. Bake for 30-35 minutes. Check the center with a toothpick; it should come out with a few crumbs but no wet batter.
8. Let it cool in the pan for 10-15 minutes, then remove it and let it finish cooling on a rack. Or just cut and serve warm.

Tips & Tricks

• No ground hazelnuts? Toast whole hazelnuts at 180°C for about 10 minutes, rub off the skins with a towel, and pulse them in a blender until fine, like coarse whole flour. You can also swap with almond meal if hazelnuts are not available.
• Want it sweeter? This cake leans toward bittersweet because of the dark chocolate and cocoa content. If you prefer a more sweeter bite, increase the sugar by a couple of tablespoons or swap out some dark chocolate chips for semi-sweet ones. Taste the batter if you want before baking; it should be rich, but not sour or bitter.
• Add-ins: A handful of chopped hazelnuts, walnuts, or even dried cherries works well. Stir them in with the chocolate chips.
• Baking time: Ovens vary, so start checking the cake 5 minutes before the minimum baking time. A toothpick inserted in the center should come out with moist crumbs but no raw batter. If it looks too wet, give it a few more minutes and check again.
• Keeping the cake moist: Using yogurt keeps the cake moist without eggs. If you want an even moister result, try swapping half the yogurt for sour cream or buttermilk. If you’re avoiding dairy, plant-based yogurt works just as well; coconut or soy are good choices.
• Make it vegan: Use plant-based milk and dairy-free yogurt. Most store-bought chocolate chips are dairy-free, but check the label to be sure.
• Serving ideas: Dust the top with cocoa powder, serve it plain, or go all-in with a scoop of vanilla ice cream or a swirl of peanut butter on the side.
• Storing: Keep the cake in an airtight container at room temperature for up to 3 days. It tastes better after a day or two when the flavors have settled. If you refrigerate it, bring it back to room temperature before serving to avoid a hard crust.
• Freezing: Slice the cake, wrap individual pieces tightly in plastic wrap, then foil, and freeze for up to a month. Thaw overnight in the fridge or warm gently in the oven for a fresh-out-of-the-oven feel.