Vegan Nut Cream Cake

Ingrédients

• 2 2/3 cup all-purpose flour (or spelt flour or gluten-free flour*.)
• 1 cup ground hazelnuts (hazelnut flour) (or other ground nuts, *see notes)
• 2 tsp baking powder
• 1/2 tsp baking soda (or 1 tsp more baking powder)
• 1 pinch of salt
• 1 cup raw cane sugar (or other sugar)
• 1 1/3 cup soy milk (or other plant milk (*see notes))
• 1/2 cup neutral oil (e.g. butter-flavored canola oil or sunflower oil)
• 2-3 tbsp rum (or 5 drops of rum flavoring or other flavoring (*see notes))
• 1-2 tsp cinnamon (optional)
• 1 tbsp apple cider vinegar (or 2 tbsp lemon juice)
• 14 oz vegan whipping cream (or other whippable dairy-free cream)
• 3 tbsp fine sugar (or to taste)
• 2 sachets cream stabilizer (or 1/4 tsp cream of tartar (optional))
• 1 cup ground hazelnuts (hazelnut flour) (or other ground nuts)
• 1 cup chopped hazelnuts (hazelnut brittle)
• white currants

Préparation

1. 1

   --- Nut Cake (*see tip below) ---

2. 2

   Preheat the oven to 356 °F (180 °C). Grease the sides of two 8-inch (20 cm) springform pans and line the bottoms with parchment paper.

3. 3

   Sift flour and baking powder into a large bowl. Add ground hazelnuts, baking soda, salt, cinnamon and sugar and whisk together.

4. 4

   In a measuring cup, combine plant milk, oil, rum and apple cider vinegar. Then pour this mixture into the dry ingredients and stir until just combined.

5. 5

   Divide the batter into the prepared pans and bake for about 30 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10-15 minutes, then remove and let cool completely on a cooling rack.

6. 6

   --- Cream Frosting ---

7. 7

   In a mixing bowl, beat the vegan whipping cream with an electric mixer until stiff, incorporating the sugar and cream stabilizer. Then gently fold in the ground hazelnuts with a spatula.

8. 8

   --- Layer the cake ---

9. 9

   Cut each cake in half horizontally and, if necessary, cut off the top a little (you can make cake pops from leftover cake), so that you have 4 even cake layers.

10. 10

    Place one cake layer on a cake plate and spread about ¼ of the nut cream on top.

11. 11

    Place the next cake layer on top, spread cream on it again and repeat this process for the third layer as well. Then place the fourth layer on top and spread the whole cake with cream.

12. 12

    Finally, sprinkle the sides of the cake with chopped hazelnuts (this works best if you put the cake on a clean work surface and then carefully "throw" the nuts to the sides of the cake. Then pick up the remaining nuts and throw them at it again).

13. 13

    Spoon the remaining whipped cream into a piping bag and pipe it onto the cake. Decorate with white currants as desired and serve immediately or store in the refrigerator until ready to eat.

14. 14

    Enjoy!