VEGAN COFFEE CAKE with hazelnut cream

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: water

Water can be used for a lighter batter.

Preheat the oven to 350°F (175°C).

Grease a 9-inch springform pan with sunflower oil.

In a bowl, mix the flour, sugar, baking powder, and espresso coffee.

In another bowl, whisk together the sunflower oil, soy milk, and sugar until combined.

Gradually add the dry ingredients to the wet mixture until just combined.

Pour the batter into the prepared springform pan and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the hazelnut cream by blending hazelnuts, soy milk, sugar, and cornstarch until smooth.

Once the cake is baked and cooled, assemble by adding the hazelnut cream on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens