RECIPE 3/4 cup organic sugar 1/3 cup non-dairy milk 1/4 cup canola oil (or other neutral oil) 1 tsp. vanilla extract 1 1/2 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1 tsp. baking powder 1/2 tsp. salt 1/2 cup finely chopped hazelnuts 1/3 cup vegan chocolate hazelnut spread (I used some made by Justin’s) Preheat the oven to 350 degrees
