This vegan cake is sure to win you over. The cake sponge is tender and moist, the icing is airy with chocolate and hazelnut, and has delectable caramel sauce swirled through it, and a sprinkle of crushed hazelnuts provides a great crunch to the overall texture of the cake. It is very simple to prepare, and you do not need to use any egg substitutes. Without using any egg substitutes, the chocolate hazelnut sponge manages to be both light and moist, while still being filled to the brim with flavor. The preparation of this vegan cake couldn't possibly be any less complicated. All that is required of you is to: Combine some dark chocolate and sunflower oil, or any other flavorless oil, and melt them together. Mix the powdered toasted hazelnuts, plain all-purpose flour, cocoa powder, caster/superfine sugar, baking powder, baking soda, and salt in a sifter. After the chocolate has melted, add the dry ingredients and whisk them together with the wet ingredients, non-dairy milk, warm water, and lemon juice until the mixture is smooth. The batter should then be placed in a cake pan with a lining of 8 inches before being placed in the oven. 
The addition of the lemon juice is meant to provide the leavening agents with an additional boost so that the finished product is more light and fluffy. On the other hand, the addition of warm water results in a very wet sponge. This cake needs around 35 minutes at 355 degrees, however, since the calibration of your oven might be off, the "toothpick test" is the one that you should do to determine whether or not the cake is done baking. Simply inserting a toothpick or skewer into the center of your cake should result in either a clean extraction or the retention of a few stray crumbs on the implement when it is removed. If it is still coated with uncooked cake batter when it is removed from the oven, the cake has to be baked for a little longer until the toothpick can be removed cleanly. After the hazelnut chocolate cake has been cooked and allowed to cool, you can go on to the fun phase, which consists of making the frosting and putting the cake together. 
To begin, bring the Nature's Charm Coconut Whipping Cream and a few tablespoons of powdered sugar or icing sugar to a soft peak consistency in a stand mixer fitted with the whisk attachment. After that, pour it on top of the cake and use an offset spatula or the back of a spoon to make elegant swirls. The next step is to incorporate a liberal amount of Nature's Charm Coconut Salted Caramel Sauce into the frosting in a swirling motion. And last, for the finishing touch, a scattering of coarsely chopped roasted hazelnuts. They provide a delectable crunch, which makes biting into the cake an experience that is much more delightful. It is recommended to store the cake in an airtight container in a cool, dry area for about three to four days. In fact, I like to store it in the refrigerator since I find that it tastes even better when it is slightly chilly. 
Vegan hazelnut cake
Topped with a fluffy and thick whipped chocolate ganache, this hazelnut cake is vegan. The rich and supple nutty crumb nicely complements the creamy hazelnut-scented ganache in this mouthwatering cake. Hazelnuts and chocolate go together like peaches and cream. When it comes to dark chocolate, the gentle sweetness of hazelnut softens any harshness. The vanilla and hazelnut flavors work wonderfully together in the cake, making it more than just a conventional white cake. The swirls and ridges generated while decorating may be accentuated for a gorgeous aesthetic thanks to the whipped ganache. This is not the frosting of choice for perfectionists, since you are not sure to achieve the best results. However, this cake's sweet and nutty icing is just what the doctor ordered. 
Almost bittersweet, the ganache is mostly composed of dark chocolate and sweetened with just a few tablespoons of sugar. It’s high (saturated) fat content makes the ganache particularly creamy, and this aids the chocolate's ultimate setting to a thick consistency. The sweetness of the icing is enhanced with a sprinkle of salt and a dash of hazelnut liqueur. Combine the apple cider vinegar and plant milk in a small mixing dish and let sit for at least 5 minutes before using. A large mixing basin should be used to whisk together the flours, hazelnut meal, and sugar, as well as the baking powder and soda. The oil, hazelnut liqueur, and vanilla extract should be mixed into the clabbered milk before being added to the dry ingredients. Whisk the ingredients together until they're well-combined and smooth (minus any larger grinds of hazelnut meal). 
Pour the batter onto the pan that has been coated with cooking spray or butter (or divide it in half if baking 2 cakes). To make an 8" cake, bake it for 35-37 minutes and a 6" cake for 27-29 minutes, respectively. You can tell whether the cakes are done when the edges are brown and have been pushed away from the pan's sides, and a toothpick inserted into the center comes out clean or with a few crumbs in it. Allow cooling for 10 minutes before serving. To get the cake out, carefully remove the pan from the oven and place a wire cooling rack on top of it. Then, gently flip the pan over and shake or tap it gently to assist it to come out. Turn the cake upside down on a cooling rack after removing the pan and peeling off the parchment paper from the bottom. Let the cake cool completely before cutting into it. Wrap the cakes in plastic and place them on a cardboard cake board. Once frozen, store in the refrigerator in freezer-safe zip lock bags until ready to embellish. If you want the greatest effects, decorate cakes while they're cool.
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