Nougat cake with guarana & cocoa powder
- Vegan - Lactose-free - Gluten-free
Preparation time: 45 minutes - Difficulty: easy
- springform pan 20/22 cm diameter
- 250 g spelt flour type 650
- 200 g cane sugar
- 80 g cocoa
- 3 tbsp. guarana powder
- 60 g vegan margarine
- 300 ml plant milk
- 1.5 tsp. baking powder
- 1 p. vanilla sugar
- 1 pinch of salt
Ingredients nougat cream:
- 300 g vegan cream to whip (e.g. Schlagfix)
- 150 g nougat dark
- 50 dark chocolate (vegan)
- 1 p. cream stiffener
- 75 g nougat dark
- 100 g dark chocolate or block chocolate (vegan)
- 100 g vegan cream
Preheat the oven to 180 degrees convection.
Carefully melt the margarine and weigh out all the dry ingredients in a bowl.
Add the melted margarine and vegetable milk and mix everything together well with a whisk.
Grease a springform pan well or line with baking paper, pour in the batter and bake for 30-35 min at 180 degrees on the middle rack.
IMPORTANT: Then let the base cool completely and possibly straighten for further processing.
Melt the nougat and dark chocolate very carefully, the nougat must not get too hot.
Whip the cream with the cream stiffener, gradually fold into the nougat-chocolate mixture, then spread on the cake base and chill for about 15 min.
In the meantime, prepare the topping:
Heat the chocolate, cream and nougat together for the topping in a small saucepan, stirring constantly until everything has melted. Then spread the whole on the nougat cream and refrigerate the cake for at least 2-3 hours.
Decoration: to taste with fruit, nuts, coffee beans or cream tuffs.