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91ed6b5b 32d6 4143 bea7 763152bb86c3  2016 10 09 15 50 43
Emily Harris
Emily Harris

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
Pinch salt
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!