Vegan Hazelnut Torte | Vegan Hazelnut Cake Recipe

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Vegan Hazelnut Torte. First of all wishing all mothers a Happy Mother’s Day. This cake is made for my mum as well. The hazelnut cake is soft and moist and goes really well with the coffee fillings. I didn’t use a lot of sugar for the buttercream, just enough to hold it and firm. My mum can’t take too sweet. Overall, the sweetness of this cake is well balanced. This cake is also for the vegans or for those who doesn’t take eggs. There is a special ingredients in this recipe, the aquafaba. You can get that from a can of chickpeas. Just drain out the liquid (aka aquafaba), which is a substitute for eggs. It could form stiff peaks which is equivalent to the meringues. This ingredient is so amazing. You never know until you give it a try. Enjoy!

Ingredients:

Hazelnut Cake (2 layers)
200g (2 cups) roasted whole hazelnut (grind into fine meal)
50g (1/4 cup) castor sugar
130g (3/4 cup + 2 tbsp) all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¾ cup aquafaba (brine from a can of chickpeas)
½ tsp of lemon juice
1 tsp vanilla extract
20g (2 tbsp) vegetable oil

Coffee Fillings
4 tbsp vegan butter (softened)
1 tbsp instant espresso + 3 tbsp water
150g (1 cup + 2 tbsp) powdered sugar
1 tsp vanilla extract

Buttercream Frosting
120g (1/2 cup) vegan butter + 120g (1/2 cup) shortening (I used shortening here is so that frosting is more firm)
60g (1/2 cup) powdered sugar (I don’t use a lot, just enough to hold the cream)
20g (2 tbsp) unsweetened cocoa powder
1 tsp vanilla extract

Cake Deco
Cocoa powder (for dusting)
Buttercream

Instructions:
1. Preheat oven 180°C / 350°F. Prepare two 7 inch pans, greased and with parchment paper on the bottom.
2. Place the whole hazelnut into the food processor and grind into fine meal. You will have just over 2 cups ground. Save some for finishing the side of the cake later.
3. Add the ground hazelnut into a large bowl. Add sugar. Sift the flour, baking powder and baking soda into the bowl. Set aside.
4. Open a can of chickpeas with brine (aquafaba). Strain the chickpeas for the ¾ cup aquafaba. Aquafaba is used in this recipe to replace egg. In another bowl, beat the aquafaba in low speed until bubbly. Then add the lemon juice. Increase to medium speed and beat until stiff peaks form. Add vanilla extract and vegetable oil. Beat until they are well combined.
5. Fold in the aquafaba mixture into the dry ingredients. Fold until they are well incorporated.
6. Pour the batter evenly into the two 7 inch pans. Bake in the oven at 180°C / 350°F for 25 minutes.
7. Repeat 1-6 for another 2 layers.

8. Prepare the fillings. Beat butter until creamy. Sift in the powdered sugar. Gradually add in the coffee mixture. Add vanilla. Beat until they are well incorporated. Chill it the in fridge for 30 minutes before use.

9. Prepare the frosting. Beat the butter and shortening until creamy and fluffy. Add the powdered sugar. Add the cocoa powder and then the vanilla extract. Beat until they are well incorporated.

10. Assemble the cake. Put some buttercream frosting into a piping bag. Pipe the buttercream around the cake. Add the coffee fillings in the middle and spread them evenly. Repeat the same procedures for the other layers. Cover the cake with the remaining buttercream. Dust the top with cocoa powder. Pipe a small star around the cake (I did 8 of them).

11. There you have the vegan hazelnut torte ready to serve.

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