Instructions
Serves 6 / Prep time 1 hour 30 mins / Bake time 25 mins / Chill time 45 mins
Gluten-free vegan hazelnut sponges
- Adjust the oven rack to the middle position and pre-heat the oven to 190ºC/170ºC fan/375ºF. Lightly butter two 15cm/6-inch round baking tins and line their bottoms with rounds of baking paper.
- Cream together the vegan butter, oil and sugar until pale and slightly fluffy. You can do this using a stand mixer fitted with the paddle attachment, a hand mixer fitted with the double beaters or by hand using a large balloon whisk.
- Add the dairy-free yoghurt and mix until well combined.
- Add the Foodie Flavours Gorilla Vanilla and Sweet Hazelnut & Chocolate flavouring, and mix to combine.
- In a separate bowl, sift together the gluten-free flour blend, baking powder, xanthan gum and salt. Add the ground hazelnuts and whisk until evenly distributed.
- Beginning and ending with the dry ingredients, alternately add the dry ingredients (in three batches) and dairy-free milk (in two batches) to the butter-sugar mixture, mixing well after each addition, until you get a smooth cake batter with no flour clumps.
- Divide the batter evenly between the two prepared baking tins and smooth out the top.
- Bake at 190ºC/170ºC fan/375ºF for about 25 minutes or until golden on top and an inserted toothpick comes out clean. After 20 minutes in the oven, cover the sponges with a sheet of aluminium foil, shiny side up.
- Allow the sponges to cool in the baking tins for about 10-15 minutes, then turn them out onto a wire rack to cool completely.
Vegan chocolate buttercream
- Using a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters, cream the vegan butter and icing sugar together until pale and fluffy, for about 5 minutes.
- Sift in the cocoa powder and salt, and whip for a further 2-3 minutes, scraping the sides and bottom of the bowl occasionally, until fully combined.
- Add the melted and cooled chocolate, and whip until fully combined.
Assembling the cake
- If the sponges are domed, level them using a sharp, serrated knife.
- Place the bottom sponge on a cake stand or serving plate of choice.
- Spread a generous layer of buttercream on top, but leave enough buttercream for the top and sides of the cake. Smooth it out into an even layer, using a small offset spatula.
- Place the other sponge on top, with the bottom of the sponge facing upwards (this will give you a nice flat top).
- Use most of the remaining buttercream to cover the top and sides of the cake, reserving some for piping decorations on top. Smooth out the top and sides with a cake scraper or a small offset spatula.
- Chill the frosted cake in the fridge for at least 30 minutes or until the buttercream is firm to the touch.
Vegan chocolate ganache glaze
- Place the chopped dark chocolate into a heat-proof bowl.
- In a saucepan over medium-high heat, cook the dairy-free double cream alternative until it only just comes to a boil.
- Pour the hot cream over the chocolate and allow to sit for 2-3 minutes, then stir together until smooth and glossy.
- Allow the ganache to cool slightly at room temperature (or very briefly in the fridge) until it’s still pourable but not too runny.
- Transfer it to a squeeze bottle (you can also just use a spoon) and use it to create the chocolate ganache drip down the sides. Then, cover the top of the cake with the ganache and smooth it out using a small offset spatula or the back of a spoon. You can create swirls in the ganache for extra decoration.
- Chill the cake in the fridge for about 15-30 minutes or until the ganache has set and is no longer sticky/tacky to the touch.
Decorating the cake
- Transfer the remaining buttercream to a piping bag fitted with an open star nozzle.
- Pipe dollops of buttercream on top of the set ganache, and then sprinkle on the chopped toasted hazelnuts.
- Slice and serve.
Storage
The cake keeps well in a closed air-tight container or wrapped in cling film in the fridge for 3-4 days.
Before serving, take the cake out of the fridge and leave it at room temperature for at least 15-20 minutes. The chocolate buttercream frosting will be fairly firm directly out of the fridge, and leaving it at room temperature for a while softens it to its original luscious, velvety texture.
For more details and tips visit theloopywhisk.com