| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 8-10 |
| Cuisine | American |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 642 |
| Fat | 44.7g |
| Saturates | 14.6g |
| Protein | 11g |
| Carbs | 56.4g |
| Sugars | 27.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180ºC, gas mark 4. Grease a 20cm x 30cm baking tin. Set aside.
Whisk together the flour, cocoa powder and baking powder in a bowl. Set aside.
In a separate large bowl, whisk together the egg replacer and the sugar until well combined. Add the vanilla extract, oil and yogurt and whisk until combined. Gradually fold in the dry ingredients.
Pour the batter into the tin and spread out evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
While the cake is still warm, poke holes all over the top of the cake using a fork.
To make the milk, whisk together the hazelnut milk, condensed milk, oat milk, hazelnut syrup, cocoa powder and coffee in a large measuring jug until combined. Slowly pour the milk over the entire cake.
Allow the cake to cool completely then cover and refrigerate for at least 1 hour or overnight to allow the cake to soak up the milk.
Whip the cream until it forms stiff peaks.
Spoon the whipped cream onto the cake and spread out evenly.
Toast the hazelnuts. Chop finely and allow to cool.
Sprinkle the hazelnuts over the whipped cream and serve.
