CHOCOLATE NOUGAT BOMB
This vegan cake lives up to it’s name when it is served lukewarm and the nougat cream floods your sense of taste explosively.
INGREDIENTS
for the dough
- 250 g spelt flour ( wholemeal)
- 125 g brown sugar
- dash salt
- 17 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- 100 ml sunflower oil
- 200 ml soy milk without sugar
- 50 ml sparkling mineral water
for filling
- 125-150 g hazelnut nougat
additional for the light brown dough:
- 1 tablespoons cocoa
- 20 ml sparkling mineral water
additional for the dark dough:
- 2 tablespoons cocoa
- 30 ml sparkling mineral water
PREPARATION
- Preheat the oven to 180° C
dough:
- Mix the dry ingredients in a bowl
- Mix in all the liquid ingredients little by little
- Pour one-third of dough into a springform
- Bake for 10 minutes
- Cut the nougat in small stripes
- Put the nougat stripes on the pre-baked dough
- Divide the remaining dough in two halves
- Mix one half with 1 tablespoon cocoa and mineral water
- Pour over the nougat stripes
- Mix the second half dough with 2 tablespoons cocoa and mineral water
- Pour over the light brown dough
- Bake for 30 minutes (test for doneness with a toothpick )
- Let the cake cool down
- Enjoy!
TIP: the cake tastes lukewarm at best
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