FOR THE DOUGH
|
1 packet |
|
|
2 |
eggs/flax egg (see package for instructions) |
|
1/3 cup |
|
|
3/4 cup |
milk or oat milk |
1. Preheat the oven to 350 F..
2. Grease and flour two 7-inch cake pans.
3. Beat all the ingredients together, 5 minutes at medium speed.
4. Pour into prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
FOR THE BUTTERCREAM
|
1 cup |
butter or vegan butter |
|
1 cup |
dietary fat or vegan equivalent |
|
6 cups |
icing sugar |
|
1 case |
pure vanilla extract |
|
1 pinch |
salt |
|
2 cases |
milk or oat milk |
1. Beat butter and shortening together on medium-high speed about 5 minutes, until fluffy.
2. Add icing sugar, 2 cups at a time, beating well between additions.
3. Add vanilla, salt and milk. Beat until desired consistency is reached, adding more milk if necessary.
(You can freeze the remaining frosting for another time)
FOR THE GLAZE
|
1 cup + 2 cases |
heavy cream or whole coconut milk |
|
1 cup |
1. Heat the cream or coconut cream* until it just simmers.
2. Add chocolate and stir until melted.
(*do not use liquid milk, only cream)
FOR GARNISH
|
¼ cup |
chopped hazelnuts |
1. Assemble the cake, adding buttercream between the layers and leaving the outside mostly bare. This is called a naked cake.».
2. Add the frosting to the top of the cake and let it drip down the sides.
3. Decorate with chopped hazelnuts.
Good tasting!
Recipe courtesy of Lulubelle & Co
* For my part, I always use a good olive oil in my cakes, for its contribution to health.