Vegan Chocolate Hazelnut Cake with vegan hazelnut Creme filling, chocolate buttercream and chocolate ganache.
For the cake:
3/4 cup vegan margarine
2 cups pure cane sugar
1 cup applesauce (preferably organic, no sugar added)
1 cup organic soy milk
1/4 cup brewed coffee
Dash of cinnamon and nutmeg
2 1/2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 cup cocoa powder
1/2 cup finely ground hazelnuts
2 9 inch round or 3 8 inch cake pans. Grease and line. °350 40-45 min or until it springs back to touch and skewer is clean.
Vegan Hazelnut Creme
1 can coconut milk (solid only I used the leftover in my buttercream)
2-4 Tbsp corn flour
2 Tbsp coconut oil or vegan Margarine
6 oz toasted hazelnuts, chopped
Add all ingredients except hazelnuts to a small saucepan. Heat and whisk over medium heat until thickened. Stir in hazelnuts. Blitz 1/3 to 1/2 of mixture in food processor until nuts are tiny but don't disappear. Mix back into unground mixture. Cool. Spread between cake layers.
The vegan buttercream and ganache are basic recipes so I won't include them! Cover cake in buttercream and then top with ganache and more toasted hazelnuts.
This recipe turned out awesome. I was so pleased with the flavor and texture of the hazelnut Creme in the center. Really delicious!