Vegan No-Bake Hazelnut Coffee Cake
Ingredients
Crust
- 100 g roasted cashews
- 100 g roasted hazelnuts
- 2 tablespoons coconut oil
- 2 tablespoons agave
First layer
- 100 g cashews
- 50 g dates
- 6 tablespoons coconut oil
- 1 tablespoon cacao powder
- 1.5-2 tablespoons agave
- 3-4 tablespoons almond milk
- 50 g roasted hazelnuts
Second layer
- 100 g cashews
- 5 tablespoons coconut oil
- 3 tablespoons agave
- 2 tablespoons almond milk
- 1.5 teaspoons instant coffee granules
- 1 teaspoon raw cacao powder
- 1 tablespoon lemon juice
Third layer
- 100 g cashews
- 50 g dates
- 6 tablespoons coconut oil
- 1 tablespoon cacao powder
- 1.5-2 tablespoons agave
- 3-4 tablespoons almond milk
- 50 g roasted hazelnuts
Chocolate drizzle
- 50 g dark chocolate
Preparation
Crust
Line the base of a 16 cm springform cake tin with baking paper.
Mix all the ingredients in a food processor and process until the mixture sticks together.
Press the mixture evenly into the cake tin.
First layer
Drain cashews and dates and place them into a blender.
Add coconut oil, cacao powder, and agave and blend on high speed until the mixture becomes smooth and creamy.
Add ground hazelnuts, and, if necessary, 3-4 tablespoons plant-based milk. Blend again until all is well combined.
Pour the mixture on top of the crust.
Place the cake in the freezer while you make the second layer.
Second layer
Mix instant coffee granules with 2 tablespoons of boiling hot milk and stir well.
Drain cashews and place them in a blender.
Add all the other ingredients and blend on high speed until smooth.
Pour it on top of the first layer.
Place the cake in the freezer for at least 30 minutes before adding the third layer.
Third layer
Drain cashews and dates and place them into a blender.
Add coconut oil, cacao powder, and agave and blend on high speed until the mixture becomes smooth and creamy.
Add ground hazelnuts, and, if necessary, 3-4 tablespoons plant-based milk. Blend again until all is well combined.
Pour the mixture on top of the second layer.
Place the cake in the fridge overnight or in the freezer for a couple of hours.
Chocolate drizzle
Melt chocolate over low heat in a medium pot.
Just before serving, drizzle the cake with chocolate.
