vegan hazelnut torte - hot for food

Name: vegan hazelnut torte - hot for food
Total time: 120 min
Ingredients: 2 C whole hazelnuts (makes just over 2 C ground hazelnut meal/flour, divided); 1 1/2 C aqua faba (brine from 2 x 19 oz can of chickpeas) divided; 1 1/2 C + 4 tbsp all-purpose flour, divided; 2 tsp baking powder, divided; 1 tsp sea salt, divided; 1/2 tsp baking soda, divided; 1 1/2 C granulated sugar, divided; 1 tsp cream of tartar, divided; 2 tsp vanilla extract, divided; 1/4 C vegetable oil, divided; 2 tbsp vegan butter, softened to room temperature; 1 tbsp instant espresso; 3 tbsp water; 2 1/2 C confectioners sugar, sifted; 1 tsp vanilla extract; 2 3/4 C canned coconut cream ((about 2 cans coconut cream refrigerated for at least 36 hours)); 2 tbsp cocoa powder; 2 tbsp confectioners sugar

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This 4 layer vegan hazelnut torte is a classic recipe. It has light layers of hazelnut cake, coffee buttercream filling, and a creamy mocha coconut whip!

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Ingredients

2 C whole hazelnuts (makes just over 2 C ground hazelnut meal/flour, divided)
1 1/2 C aqua faba (brine from 2 x 19 oz can of chickpeas) divided
1 1/2 C + 4 tbsp all-purpose flour, divided
2 tsp baking powder, divided
1 tsp sea salt, divided
1/2 tsp baking soda, divided
1 1/2 C granulated sugar, divided
1 tsp cream of tartar, divided
2 tsp vanilla extract, divided
1/4 C vegetable oil, divided
2 tbsp vegan butter, softened to room temperature
1 tbsp instant espresso
3 tbsp water
2 1/2 C confectioners sugar, sifted
1 tsp vanilla extract
2 3/4 C canned coconut cream ((about 2 cans coconut cream refrigerated for at least 36 hours))
2 tbsp cocoa powder
2 tbsp confectioners sugar