I like eating vegan cake because it’s all made from plants so it’s technically a salad.
I mean, whisky comes from potatoes, which are a vegetable. Is that it? Or is it vodka? Is vodka a salad then? Blended salad in liquid form???? A smoothie that’s the word I’m looking for! So whisky is like the same thing. Salad, smoothie, blended vegetables you name it.
And flour? Flour comes from a plant. So does cacao. And hazelnuts. And hazelnut milk would technically be a blended salad as well. Plussss if I’m not wrong sugar comes from beets, which, you’ve guessed, are a vegetable as well.
So, my dear friend, vegan cake is 100% salad and I couldn’t be happier about it. Now excuse me while I go dig in a plate of my chocolaty daily greens. And yes, by that logic vegan cookies are salad too. Excuse me #2 while I go chow down a package of chocolate chip spelt cookies. (<spelt is salad in my book as well)
My logic rules I knowwwww #consueloforpresident2016 #winningonlife
But who doesn’t love eating cake? Especially when said cake is all moist fudgy and chocolaty, spiced with whisky and studded with crunchy hazelnut bits AND covered in the most decadent, creamiest chocolate coconut whipped cream you’ll ever risk your life attempting to eat from the blender.
Sorry not sorry.
This monster of a dessert was my dad’s birthday cake. Happy (super duper) late birthday to him! I knew I had to make something involving all of his favourite flavours aka chocolate, whisky and hazelnuts!
Now, listen to me, I’m not whisky’s biggest fan. Weren’t my parents to read this post, I’d tell you that it tastes like that time I almost died, but seeing that my mum is my biggest admirer and will read this post before any of you will, I’ll keep things classy and say I just “”””””””””don’t like the flavour””””””””””””””.
The thing is, this cake doesn’t taste like hardcore whisky for those of you who dislike it. It has a slight hint of spice and liquor which is enough to make you excited about all things boozy but not strong enough to take you back to those wild Friday nights you don’t want to remember. See? Winning. On. Life.
Truth to be told I don’t even know why is it that whisky tastes like death to me when I don’t even drink that much???? Honestly, for a 5’11” monster I have the lowest tolerance to alcohol ever seen. One beer is all I need to be dancing around singing the Lion King song, stumbling on tables and basically making a fool of my poor self. Which, if you stop and think about it, it’s a nice thing because I spend so little on Friday nights. I guess we could say I’m winning on life yet again.
But let’s get back to cake which is why y’all here for, I guess.
The mere thought of it makes me die a bit on the inside. I know you’ve all seen better-looking cakes but trust me when I tell you that beauty is on the inside, especially when it comes to this bad boy.
So moist, so fudgy, so chocolaty, so aromatic, so bursting with hazelnut flavour and some hints of whisky. And that velvelty coconut cream? Oh dear. OH DEAR. I’m crossing my fingers here so classes for the next 3 weeks are called off so I can devote all my days to baking and eating cake.
And also laying around in pyjamas drinking tea and watching tv shows because, let’s be honest, being in pyjamas all day loses its magic when all you do is frickin’ maths revision.
Bring freedom back. Can it be summer yet?????????????????
- 400 grams spelt flour
- 80 grams hazelnut flour
- 70 grams cacao powder
- 15 grams baking powder
- 400 grams coconut sugar
- 150 grams coconut oil
- 350 grams hazelnut milk
- 50 grams whisky
- 1 tbsp. white wine vinegar
- 1 tbsp. vanilla extract
- 40 grams hazelnuts, crushed
- 3 400ml. coconut milk cans
- 3 tbsp. cacao powder
- 6 tbsp. coconut sugar
- Crushed hazelnuts, shaved chocolate and pomegranate seeds
- The night before you make the frosting, open the coconut milk cans and leave them on the fridge.
- Proceed to bake the cake, which has to be completely cool before you frost it.
- Whisk together flours, sugar, baking powder and cacao in a bowl.
- Add the melted coconut oil, milk, vanilla, vinegar and whisky and stir to combine.
- Stir in the hazelnut crumbs.
- Divide batter into 3 pans and bake at 175ºC in a preheated oven for 40-45 minutes or until completely cooked.
- Let the layers cook before frosting.
- Remove the liquid from the coconut milk cans and put the cream in a bowl.
- Add the coconut sugar and cacao and whip until firm.
- Frost the cake with the cream.
- To decorate, cover the top with extra hazelnuts, chocolate and pomegranate seeds.
- It's important to keep the oven temperature low so the cake doesn't rise much and you don't have to cut the layers.
- You can use brown sugar instead of coconut for the cake. If you don't have coconut sugar, use white sugar for the cream.