Embrace the flavors of autumn with our Hazelnut Cake paired with Creamy Maple Frosting, a delightful dessert that combines the nutty richness of hazelnuts with the sweet touch of maple. This vegan cake features a soft sponge full of hazelnut flavor, making it a perfect treat for the season. The creamy maple buttercream frosting adds a layer of decadence to the cake, enhancing its overall taste and texture. Made with all dairy-free ingredients, this cake is ideal for those following a vegan diet or anyone looking to enjoy a deliciously different cake. Whether you’re celebrating a special occasion this autumn or simply craving a seasonal dessert, this hazelnut cake with maple frosting is sure to impress.
Ingredients:
- Cake:
- Self-Rising Flour: 300g
- Ground Roasted Hazelnuts: 100g
- Baking Powder: 1 tsp
- Bicarbonate of Soda: 1/2 tsp
- Vanilla Extract: 1 tsp
- Sugar: 200g
- Dairy-Free Milk + Apple Cider Vinegar: 360ml + 1 tsp
- Dairy-Free Yoghurt: 100g
- Light Olive Oil: 100g
- Hazelnut Extract: 1 tsp
- Maple Buttercream:
- Dairy-Free Butter (softened): 220g
- Powdered Sugar: 400g
- Maple Syrup: 4 tbsp
Instructions:
- Preparation: Preheat oven to 170°C Fan. Line three 6-inch round cake tins.
- Batter: Mix dairy-free milk with vinegar. Combine with other wet ingredients. Sift in dry ingredients and mix gently.
- Baking: Divide batter among tins. Bake for 20-30 minutes until springy to touch and a knife comes out clean. Cool before levelling.
- Frosting: Cream dairy-free butter until light. Gradually add powdered sugar, then maple syrup.
- Assembly: Layer cakes with maple buttercream frosting.
Enjoy this Hazelnut Cake with Creamy Maple Frosting, a vegan-friendly dessert that brings a cozy and delicious twist to your autumnal celebrations, perfect for enjoying with a warm cup of tea or coffee.
