Vegan Marjolaine Cake Recipe. Flourless. Gluten-free - Levana Cooks

Ingredients

• 2 cups ground hazelnut meal/flour
• 1 tsp baking powder
• 1/4 teaspoon salt
• 3/4 cup Aquafaba (from a 19-oz can of chickpeas), well chilled
• 1/2 tsp cream of tartar
• 3/4 cup evaporated cane sugar
• 1 tsp vanilla extract
• 2 tbsp vegetable oil
• 1/3 cup coconut oil, at room temperature
• 1/4 cup canned coconut milk, full fat
• 1/2 cup evaporated cane sugar
• 2 tablespoons instant coffee powder, dissolves in a few drops hot tap water
• 1 cup semisweet or bittersweet chocolate chips, only the best
• 1 tablespoon instant coffee powder, decaf okay, mixed with 1/4 cup hot water
• 2/3 cup pure cocoa powder
• 1/4 cup vegetable oil
• 2 tablespoons brandy or rum
• 1 pound silken tofu, drained
• 1 cup unsweetened hazelnut butter (Grind your own until smooth, or buy it)
• 1/2 cup superfine sugar (or regular sugar, just make sure you blend until the mixture is perfectly smooth and not gritty)
• 1 pound extra firm tofu, drained and blotted dry with paper towels
• 1 cup hazelnuts, toasted in a 350 degree oven for 15 minutes (or buy ready-toasted hazelnuts)
• 1/4 cup water
• 3/4 cup sucanat or coconut sugar, or pure date syrup
• 1 cup canned coconut milk (full fat)
• 3 tablespoons brandy or rum
• 1 tablespoon pure vanilla extract