Vegan Almond Cake with Nougat Cream and Peanuts
This vegan almond cake is something for special occasions (e.g. a Sunday). It takes a bit time, but is worth every minute! Get the recipe here.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Springform pan
- Hand mixer
- Stand mixer
- Double boiler
- Cooling rack
- Microplane
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Pot
- Colander
- Chef's knife
- Cutting board
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
- Toothpick
- Serving platter
Ingredients
- 175 ml (0.75 cups) aquafaba (approx. 2 liquid from 2 cans of chickpeas)
- 2 tsp cream stiffener
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp vegetable oil
- 125 g (1 cup) ground almonds
- 125 g (1 cup) flour
- 150 g (2/3 cup) sugar
- 1 tbsp vanilla sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 lemon
- 125 g (4.5 oz) vegan nougat
- 50 g (2 oz) dark chocolate
- 200 g (1 cup) whippable plant-based heavy cream
- 1 tsp cream stiffener
- 300 g (10.5 oz) dark chocolate
- 50 g (1.5 oz) roasted peanuts
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