11/27/2018Pastries - Desserts

Vegan Hazelnut Celebration Cake

Name: Vegan Hazelnut Celebration Cake
Prep time: 40 min
Cook time: 27 min
Total time: 1 h 7 min
Yield: 6 serv.
Cuisine: Vegan
Ingredients: 150 g hazelnut; 200 g all-purpose flour; 100 g cornstarch; 150 g sugar; 1 tsp baking soda; 0.5 sachet baking powder; 100 mL plant-based milk; 50 mL plant-based cream; 50 mL chickpea juice; 1 tbsp apple cider vinegar; 415 mL coconut cream; 90 g icing sugar; 1 long espresso

For hosting Christmas Autumn / Winter

For: 6 serv.Difficulty: EasyPreparation: 40 minCooking: 27 minFridge: 3h00

Christmas isn't just about the passion for toys and the invasion of kids (the person who gets the reference wins something), but it's also the celebration of big, yummy cakes. To kick off the winter gastronomic festivities, we wanted to be a bit delicate, for a change (lol). So we thought a light, coffee and hazelnut cake with whipped cream would do the trick. Plus, it keeps you warm and healthy.

Servings

Ingredients

Cups

The dough

-hazelnut 150 (g)
-all-purpose flour 200 (g)
-cornstarch 100 (g)
-sugar 150 (g)
-baking soda 1 (tsp)
-baking powder 0.5 (sachet)
-plant-based milk 100 (mL)
-plant-based cream 50 (mL)
-chickpea juice 50 (mL)
-apple cider vinegar 1 (tbsp)

Whipped cream

-coconut cream 415 (mL)
-icing sugar 90 (g)

-long espresso 1

Add to a shopping list

Unlock the memberarea

200+ new recipes unlocked

A new exclusive recipe each week

A shopping list feature

No advertising

€8.5

/ monthno commitment

Discover now

Steps

Roast the hazelnuts in the oven for 12 minutes at 170°C (340°F). Rub them in a towel to remove the skins. Blend them without the skin to obtain a powder.
Prepare the cake batter: mix together the flour, cornstarch, baking soda, baking powder, sugar, and salt. Add 100g of your hazelnut powder. Pour the apple cider vinegar, cream, and plant-based milk into your mixture.
Whip the aquafaba until stiff peaks form. Gently fold it into the batter using a rubber spatula.
Divide the dough onto two baking sheets (with parchment paper, y'know). Bake for 15 minutes at 175°C (350°F).
Allow to cool and cut out two circles from each sheet.
Prepare the whipped cream: whip the very cold coconut cream into a chantilly. Add the powdered sugar and the seeds from the vanilla pod. This process will loosen the coconut cream, but let it sit in the fridge for an hour afterwards to regain its full texture, in a nicely aerated version 😉. Also add the remaining hazelnut powder.
Pour yourself a long espresso.
Place a layer of cake in a circle or on a plate. Soak it with coffee using a brush. Spread a generous layer of cream on top. Add another layer of cake, soaking it with coffee as well. Add a layer of cream, another soaked layer of cake, another layer of cream, and the final layer of cake.
Let set in the refrigerator for 2 hours.
With the remaining cream, cover the top and sides of the cake. Decorate with chocolate shavings before serving.