This new recipe for Hazlenut Sponge Cake is literally an exact replica of the European Style Hazelnut Genoise from my “past life”
(You know, that non vegan past life!?)
Chocolate truffle ganache filling and a light chocolate hazelnut buttercream icing.
I am telling you this cake will rival any non vegan foamed egg recipe in the traditional style of genoise.
Genoise cakes are characteristically supposed to be on the “dry” side.
I hate to even say “dry” because I don’t mean “dry” meaning “bad, I just mean dry meaning genoise cake. LOL
So without going on and on about the classifications of what each cake is and how they taste, just trust me on this one and make this recipe!
The easiest two ingredient truffles for the decor you will ever make!
And you have now yourself this stunning and delicious cake that no one would ever bet was vegan!
Notes for Success:
In the video tutorial I did not use a soaking syrup for the cake
I would really recommend to make the simple syrup with or without the hazelnut liquor as it really adds to the overall success of this cake!
The recipe below reflects the updated version for this cake!
Almond Flour is a great substitute for the hazelnut flour if you prefer!
This recipe makes 3- 7″ cake layers but you can divide the batter equally between 2-8″ cake pans if you do not have the 7″ pans
PRO TIP: You will definitely want to add a simple syrup to this cake, and one that is infused with hazelnut liqueur would be amazing!!!
For more awesome layer cakes like this one, click the links below!
- For the Cake:
- Vegan Butter 10 Tablespoons (140g)
- Granulated Sugar 1½ cup (300g)
- Plant milk *I am using soy milk but have used almond milk with good results 1 cup (237ml)
- Apple Cider Vinegar 1 teaspoon (5ml)
- Vanilla Extract 2 teaspoons (10ml)
- All Purpose Flour 2 cups (250g)
- Egg replacer 4 teaspoons *I am using Bob's Red Mill
- Salt 1 teaspoon (6g)
- Baking Powder 4 teaspoons (20g)
- Hazelnut Flour 1 cup (105g) + additional ¼ cup for rolling the truffles *optional
- For the Ganache:
- Vegan Semi Sweet Chocolate 1lb. (454g)
- Plant Milk *I am using soy milk but any one you prefer will work great 1 cup (237ml)
- For the Chocolate Cinnamon Hazelnut Buttercream:
- 1 RecipeYour Favorite Vegan Buttercream *I am using American Buttercream click here for recipe
- Cinnamon 1 teaspoon
- Hazelnut Flour 6 Tablespoons
- ¼ cup of ganache reserved from recipe above
- Simple Syrup: ¼ cup water + ¼ cup sugar + 2 Tbs hazelnut liqueur optional
- Preheat your oven to 350°F
- First prepare the cake batter by creaming the room temperature vegan butter with the granulated sugar until light and fluffy and this will take approximately 5 minutes.
- Combine the plant milk with the apple cider vinegar and vanilla extract and sift all the dry ingredients together (including the nut flour and the egg replacer.)
- Add about ¼ cup of the milk mixture to the creaming mixture just until combined then stop & scrape the bottom and sides of the bowl to ensure an even non-lumpy mixture.
- Add ⅓ of the sifted dry ingredients while mixing on low and mix just until incorporated
- Add half of the remaining milk mixture and mix just until combined.
- Always scrape the bottom & sides of the bowl when needed.
- Add another ⅓ of the dry ingredients and then the last of the milk and then the last of the dry ingredients.
- THIS IS THE ALTERNATING CREAMING METHOD
- Mix well for about 10 seconds to develop the batter and then portion the batter evenly between your greased and parchment lined cake pans
- Bake immediately in a preheated 350°F oven for approximately 35-40 minutes or when a toothpick inserted into the center comes out with moist crumbs.
- Be careful not to over bake or you will have a dry cake.
- Cool the cakes in the pans until you can easily touch them without burning your fingers then flip them out onto a cooling rack to cool completely.
- Meanwhile prepare the vegan ganache by combining the finely chopped chocolate with the plant milk in a large heavy bottom saucepot over medium heat and whisking constantly until it is all melted and smooth.
- Reserve the ganache at room temperature while you prepare the buttercream recipe.
- Prepare the buttercream of your choice as per the instructions on that recipe post and then at the last stage of mixing add 1 -2 teaspoons of cinnamon (to your taste) the 6 Tbs of hazelnut flour and ¼ cup of COOLED ganache, mix well.
- For the simple syrup, bring the water & sugar to boil in a small sauce pot. let it boil for 1 minute, then remove from heat and cool to room temperature, add the liqueur
- Assemble the cake as shown in the video tutorial, but be sure to brush each cake layer with about 3-4 Tbs of that soaking syrup!
- **To make the truffles for decor: when the ganache recipe is cooled a can be easily scooped, scoop balls and dip them in more hazelnut flour to coat.
For longer storage refrigerate for up to 1 week