I can’t think of better ways to spend a Monday morning than enjoying a bank holiday laying in bed in my jammies drinking tea, playing some Bruce Springsteen tunes and munching on a slice of two of vegan nutella layer cake (with extra whipped coconut cream please and thank you).
Too bad that the cake lasted like four minutes after it was made and pictures were taken, because holy guacamole THIS IS SUCH A GREAT ONE.
Unbelievably soft and moist light chocolate cake infused with homemade nutella? How good does that sound?
Then there’s thing waaaaaay too amazing (I know, I’m so humble) nutella frosting. Because how on Earth does one ever get too much nutella. Answer: you don’t. Especially when it’s this lovely homemade nutella we’re talking about. All made from plants so, you know, it’s technically a salad.
Good thing about this nutella (apart from hmmm everything) is that it isn’t as sweet as the commercial one. Which, for the record, I still love love love. Too bad it’s not vegan ah. That pesky dried milk powder, always creepin’ everywhere and ruining my relationship with cheap junk food.
Can’t we abolish it or something?
Anyway, let’s talk pretty things. Like smooth, velvety whipped coconut cream frosting. Heck yes, that thing is like having a piece of heaven in your mouth. So sweet, so creamy and soooooo flippin’ tasty. I swear that if I got a dollar for everytime I dig the spoon in the mixing bowl and lick some cream I could actually afford going to all the concerts that I want to *ahem Bruce ahem*
And then… BERRIES! Because who on Earth doesn’t like berries????? Sweet, plump and juicy and bursting with mega flavours: they make the perfect complement to the nutella filling. And in case you didn’t get enough chocolate (is there such thing as too much anyway), you can always chop a raw bar and throw it on top.
And just like that, you’ve got yourself a ticket to heaven. I just really really hope they’re playing some Bruce in there!
- 300 grams flour
- 340 grams hazelnut milk
- 200 grams sugar
- 40 grams oil
- 10 grams baking powder
- 1 batch homemade nutella
- For the nutella (x2)
- 200 grams toasted hazelnuts
- 60 grams oil
- 130 grams powdered sugar
- 20 grams cacao
- 1 can of full-fat coconut milk
- 40 grams sugar
- fresh berries, to top
- Keep in mind that you'll need to make the nutella twice, separatedly.
- Start by making a batch of nutella in your food processor.
- Process the hazelnuts until a smooth paste forms.
- Add in the oil and pulse until creamy.
- Add in the powdered sugar and pulse until smooth.
- Add in the cacao and pulse until smooth.
- Now, without removing the nutella from the food processor, add in the milk and oil and pulse to combine.
- Add in the flour, baking powder and sugar and pulse until combined.
- Grease two round baking pans and divide the batter into them.
- Bake at 180ºC (375F) for 35-40 minutes o until they look done (this depends on your oven).
- Leave cake rounds to cool overnight or for at least 5-6 hours.
- Make another batch of nutella following the instructions above.
- Whip the coconut cream (without the liquid part, *see notes below) with the sugar until smoewhat stiff. It won't get as stiff as real dairy cream but it's okay.
- Frost one of the cake rounds with the nutella and top with the other round.
- Frost the other round with the coconut cream and top with berries.
- To get the coconut ceam from the can, leave it open in the fridge overnight.