Today I am sharing this delicious, spongy cake with crunchy nuts and a hint of coffee. Easy and quick to assemble, the soft sponge works perfectly with the ground hazelnuts. The best part? You can easily make it vegan!
If you don’t mind eating eggs, just use 2 eggs and 1 egg yolk instead of vegan eggs. Yes, you heard right! I just found this egg replacement (refrigerated, in Albert Heijn) and tried it today. It worked! The sponge was super fluffly and moist 😊 for the cooking cream, I like to use either the Alpro or the Oatly.
If you are not a fan of hazelnuts, you can use a different type like almonds or pistachios! If you ant to make the cake gluten free, substitute the flour for a gluten free one. Enjoy!
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