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Vegan Hazelnut Torte-Hot for Food
Ingredients
  • subheading: cake ingredients (for 2 layers):
  • 1 cup ground hazelnut meal/flour (roast 2 cups whole hazelnuts total)
  • ¾ C aqua faba (from 1 x 19 oz can of chickpeas)
  • ¾ C + 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup granulated sugar
  • ½ tsp cream of tartar
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil
  • subheading: buttercream filling ingredients:
  • 4 tbsp vegan butter, softened to room temperature
  • 1 tbsp instant espresso
  • 3 tbsp water
  • 2 ½ C confectioners sugar, sifted
  • 1 tsp vanilla extract
  • subheading: mocha coconut whip ingredients:
  • 2 ¾ C coconut cream (about 2 cans coconut cream refrigerated for at least 36 hours)
  • 2 tbsp cocoa powder
  • 2 tbsp confectioners sugar
  • 1 tsp vanilla extract
Steps
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