• Preheat oven to 350° F. Butter and flour an 8" cake pan or springform pan.
• Sift together flour and baking soda. Add hazelnut flour and sugar and mix well.
• Stir in almond milk. Mix until the batter is smooth and pour into the prepared cake pan.
• Bake at 350° F for 45 minutes - until a toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan.
• Remove from oven, cool completely. Remove from cake pan and either eat right away or frost with chocolate ganache. See recipe below.

Ganache (prep time - 10 minutes)

• Add water to a bain-marie or double-boiler, bring water to a boil and place the upper pot on top, making sure it does not touch the boiling water below. Add the cream and let it warm.
• Have chocolate waiting in a separate bowl. Once the cream is warmed, remove from heat and pour over chocolate, letting the chocolate melt in the cream. Using a whisk, stir rapidly until the cream and chocolate have emulsified creating a smooth creamy sauce.
• Once the cake has cooled completely, spread the ganache over the top and sides. Sprinkle with chopped hazelnuts. Last but not least, chow down!
• Will keep in a covered container in the fridge for one week.