Epic Vegan Hazelnut-Speculoos Cake, easy and so delicious
"Breathe in, breathe out. Now, brew some tea and treat yourself to a slice of this magical cake—it’s like an instant upgrade for your day!"
Ingredients
Cake batter ingredients
- 400 ml/ 1 ⅔ cups soy milk
- 4 tsp apple vinegar
- 200 grams/ 1 ½ cups flour e.g. spelt flour
- 160 grams/ ¾ cups sugar or up to 200 grams if you prefer it sweeter
- 100 grams/ 1 cup ground hazelnuts
- 100 grams/ 1 cup cocoa powder
- pinch salt
- 1 tsp bourbon vanilla sugar
- 4 tsp baking powder
- 110 grams/ ½ cup oil e.g. rap-seed oil
Cake Cream ingredients
- 200 ml/ ¾ cup vegan whipped cream alternative
- 4 tbsp Biscoff spread adapt to your liking
Garnishing Options
- hazelnuts
- Biscoff biscuits
- grated dark chocolate
Instructions
Cake batter instructions
- Preheat your oven to 180°C (350°F). We will start by creating a vegan buttermilk. In a bowl, mix the soy milk with apple vinegar and let it sit for 5 minutes to curdle.
- Now mix the dry ingredients. In a separate bowl, whisk together the flour, sugar, ground hazelnuts, cocoa powder, salt, vanilla sugar and baking powder.
- The next step is combining the wet ingredients. Add the oil to the vegan buttermilk and stir until well combined.
- Gradually pour the wet mixture into the dry ingredients, stirring until the batter is smooth and lump-free.
- It's baking time! Pour half of the batter into a greased cake pan and bake for 30-35 minutes, or until a toothpick comes out clean. Repeat this process with the other half of the batter, so you get two layers of cakes.
- Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before decorating them with speculoos cream and garnishing it to serve it.
Biscoff/Speculoos spread for between the two cake layers
- Once your cakes have completely cooled, spread around 3 tablespoons of Biscoff spread on top of one of the cakes. You can add more to your liking but remember that you will also add cream on top. Once you are done, place the other cake on top of this one.
Cake Cream instructions
- In a large bowl, whip the vegan whipped cream alternative until light and fluffy. Don't overdo it though as this can ruin the cream (speaking of experience).
- Now add the Biscoff spread into the whipped cream and blend it in nicely until fully combined and smooth.
- Place the Biscoff cream in the fridge for at least 15 minutes to firm up slightly.
- Once your hazelnut speculoos cake is completely cooled, spread the Biscoff cream evenly over the top.
Optional Garnish
- For extra flair, you can garnish with crushed Biscoff cookies or grated chocolate.
