Vegan Almond Cake with Nougat Cream and Peanuts | Recipe | Zucker&Jagdwurst

Ingredients

• For the almond cake:
• 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
• For the nougat cream:
• 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
• For the peanut chocolate topping:
• 300 g (10.5 oz) dark chocolate
• 50 g (1.5 oz) roasted peanuts