VEGAN COFFEE CAKE with hazelnut cream

Get the recipe for vegan coffee cake: → https://theplantbasedschool.com/vegan... This vegan coffee cake is soft, spongy, moist and packed with coffee flavour. We use a strong espresso coffee to flavour the cake, then we fill it with a delicious hazelnut cream. It is also a very easy recipe to make with simple ingredients you already have in your pantry. This coffee cake can be eaten with your coffee, but it's also delicious on its own, as a breakfast treat, after a meal or as an afternoon snack. EQUIPMENT Blender for the hazelnut filling Springform pan (the one that opens on the side): we used a 9 inch pan (23 - 24 cm). INGREDIENTS LIST 🌱 For the coffee cake 400 g (2.5 cups) flour bread flour or all-purpose flour 230 g (1.1 cups) sugar 280 g (1.2 cups) strong espresso coffee or 3 tbsp of instant coffee dissolved in 280g (1.2 cups) of hot water. 100 g (0.4 cups) soy milk or any other plant-milk 60 g (4.5 tbsp) sunflower oil or any other vegetable oil 16 g (1 tbsp) baking powder 🌱For the hazelnut cream 130 g (1 cup) hazelnuts 300 g (1.3 cups) soy milk or any other plant milk 45 g (3 tbsp) sugar 15 g (2 tbsp) cornstarch (if you want a thicker custard you can double the cornstarch quantities) 0:00 Coffee cake 2:38 Hazelnut cream 4:43 Assemble the cake STORAGE To keep the cake soft and moist keep it in a food grade plastic bag. You can keep it for up to 4 days in the refrigerator or in a corner of your kitchen out of the sunlight. These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products. The Plant Based School Filmed & Edited by Louise Made with ❤ in our little Italian kitchen. Nico :-)