A vegan cake recipe with roasted hazelnuts, spelt flour and a lovely hint of cardamom and orange zest. And a delicious vegan chocolate ganache. It’s the perfect cake for that precious coffee time with your girlfriends. No added white sugars.
- 130 g vegan butter
- 3 tbsp lupin flour
- 95 g birch sugar
- Zest of 1/2 orange
- 1 tsp cardamom
- Pinch of salt and cinnamon, each
- 1 espresso (about 50ml)
- 100 ml oat milk
- 1 tbsp baking powder
- 2 tbsp arrowroot powder
- 200 g spelt flour
- 60 g ground hazelnuts
- 130 g hazelnuts (whole nuts)
- 30 g cacao butter
- 7 tbsp maple syrup
- 40 g cacao powder
-
Add the whole hazelnuts to a frying pan (no oil) and roast over medium to high heat. Once the skins start to fall off, start rubbing the remaining skin off and roast the hazelnuts until golden. Remove the shed skins and add the ground hazelnuts and roast for a minute or so too. Be careful not to burn the nuts. Chop the nuts into pieces and set aside.
-
Grease a cake tin (approx. 20-22 cm long) and preheat the oven to 180 degrees C. In a small bowl, mix the lupin flour with 50ml of hot water. Let it thicken. In a bowl, beat the vegan butter together with lupin egg mixture and the birch sugar. Beat until fluffy and light. Add the orange zest.
-
In another bowl, add the spelt flour and hazelnuts. Set aside a handful of the hazelnuts for the cake decoration. Add the salt, arrowroot, baking powder and spices.
-
Now add your liquid mix to the flour mix and fold under. Add the espresso shot and the oat milk. Combine well and pour the batter into your prepared cake tin. Bake for about 40 minutes or until nicely golden.
-
In a small pan, bring all ingredients to melt and combine well. Pour the ganache evenly over the cold cake. Sprinkle the leftover hazelnuts on top and let it all set.