Ingredients:

55g (2 oz) hazelnuts
250g (9 oz) self-raising flour
85g (3 oz) cocoa powder
3 tsp baking powder
250g (9 oz) caster sugar
1.5 tsp vanilla extract
120ml (4 fl oz) corn oil (I use sunflower)
360ml (12 fl oz) non-dairy milk
125g (4.5 oz) frozen raspberries
icing sugar for dusting

Directions:

Preheat oven to 180C/350R/Gas Mark 4. Preheat grill (broiler) to high. Put hazelnuts on baking tray and toast under the grill,
turning frequently, for 5 minutes or until golden. Cool then chop finely. Grease a 20cm (8 in) cake tin and line the base with
greaseproof paper.

Sift flour, cocoa powder and baking powder into a bowl. Add the sugar, vanilla extract, oil and non-dairy milk. Beat until it has
the consistency of a thick batter. Stir in hazelnuts and raspberries. Pour into the cake tin and cook for 40 minutes until the outside of the cake is cooked and the centre is still slightly squidgy. Cool on a wire rack. Alternatively serve warm as a dessert. Either way, dust the top with icing sugar before serving.

adapted from The Joy of Vegan Cookery by Amanda Grant