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Vegan Hazelnut Cinnamon Cake with Aquafaba Meringue Topping
Ingredients
  • subheading: For the meringue:
  • 1 cup aquafaba 230 ml, liquid from 1 can of chickpeas
  • ½ tsp cream of tartar
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • ¾ cups sugar 150 g
  • subheading: For the cake:
  • 200 g whole wheat flour
  • 120 g coconut sugar or a mix of white and brown sugar
  • 100 g ground hazelnuts
  • 1 tbsp baking powder 15 g
  • 1 tbsp cinnamon
  • 1 pinch salt
  • 50 ml coconut oil scant ¼ cup
  • 200 ml nut milk almond, coconut, hazelnut or cashew
  • 4 tbsps chocolate hazelnut spread
Steps
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