Vegan Hazelnut Torte

hotforfoodblog.com

laura

subheading: cake ingredients (for 2 layers):

1 cup ground hazelnut meal/flour (roast 2 cups whole hazelnuts total)

¾ C aqua faba (from 1 x 19 oz can of chickpeas)

¾ C + 2 tbsp all-purpose flour

1 tsp baking powder

¼ tsp baking soda

¾ cup granulated sugar

½ tsp cream of tartar

1 tsp vanilla extract

2 tbsp vegetable oil

subheading: buttercream filling ingredients:

4 tbsp vegan butter, softened to room temperature

1 tbsp instant espresso

3 tbsp water

2 ½ C confectioners sugar, sifted

1 tsp vanilla extract

subheading: mocha coconut whip ingredients:

2 ¾ C coconut cream (about 2 cans coconut cream refrigerated for at least 36 hours)

2 tbsp cocoa powder

2 tbsp confectioners sugar

1 tsp vanilla extract

Directions at hotforfoodblog.com

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