The perfect flavor combination for fall! This cake has the softest sponge bursting with hazelnut flavor, paired with the creamiest maple frosting.
Maple Hazelnut Cake
Ingredients
Cake:
- 2 1/2 cups self-rising flour
- 1 cup ground roasted hazelnuts
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 cup sugar
- 1 1/2 cups dairy-free milk
- 1 tsp apple cider vinegar
- 1/2 cup dairy-free yogurt
- 1/2 cup light olive oil
- 1 tsp hazelnut extract
Maple Buttercream:
- 1 cup dairy-free butter softened to room temperature
- 3 1/2 cups powdered sugar
- 4 tbsp maple syrup
Instructions
- Preheat the oven to 340°F.
- Line three 6-inch round cake tins.
- Mix the milk and vinegar, then set aside to thicken.
- Add the remaining wet ingredients to the thickened milk mixture.
- Sift in the dry ingredients and mix until combined.
- Pour the batter into the tins.
- Bake for 20-30 minutes, or until the cake springs back when touched and a knife inserted into the center comes out clean.
- Let the cakes cool before leveling them off.
- Using a hand mixer or stand mixer with a paddle attachment, cream the butter on medium-high until creamy and light in color.
- With the mixer on low, add the powdered sugar bit by bit, scraping down the sides of the bowl after each addition. Add the maple syrup and mix until combined.
- Once the cakes are cool, layer them with the maple buttercream frosting.