Combine the flaxseed meal and 1 tbsp of boiling water in a small bowl and stir to combine. Set that aside while you get everything else ready.

Cream together the butter and sugar in a standing mixer or using a hand held mixer.

Combine the flour, baking powder, cinnamon and salt in a separate bowl.

Add the flax egg and vanilla extract to the butter mixture and whisk to combine.

Whisk in half of the dry ingredients, followed by the yogurt and then the rest of the dry ingredients.

Pulse together the hazelnuts, salt, and sugar in a food processor until the hazelnuts are in very small pieces. If you don’t have a food processor you can absolutely chop them finely by hand and then just combine the sugar, salt and chopped hazelnuts in a small bowl.

If you’re not using silicon mini bundt pans then go ahead and grease two mini bundt pans. If you’re using silicon pans you don’t need to do this! Spoon two tbsp of batter into each of the molds and spread it out. Sprinkle a heaping tsp of streusel over the batter for each of the mini cakes and then top with the remaining cake batter.

Bake the cakes for 20 -25 minutes or until they are set and just browning on the edges. They won’t get properly golden brown because this is an egg-free recipe. Once they’re cooked let them cool until they’re just gently warm before trying to remove them from the pans.

While the cakes are baking finely chop the chocolate (or use chocolate chips!) and heat the cream in the microwave. Tip the cream over the chocolate, let it rest for a few minutes and then stir it together until smooth.

Drizzle chocolate ganache over each cake, sprinkle with a little extra hazelnut streusel and enjoy!