Vegan Hazelnut Cinnamon Cake with Aquafaba Meringue Topping
Dieser Beitrag ist auch verfügbar auf:
Deutsch (German)
This vegan hazelnut cinnamon cake is an easy dessert with few ingredients, perfect for Christmas! A layer of chocolate hazelnut spread and aquafaba meringue topping takes this simple cake to the next level.
This vegan Hazelnut Cinnamon Cake with Aquafaba Meringue Topping is a twist on my favorite German Christmas Cookie!
This cake is a homesickness therapy. Yes, this year I am buried in work and will not make it to Germany for Christmas to see my family. Another thing I’ll miss out on is my granny’s cinnamon star cookies.
Good thing that I came up with a moist and fluffy cake version of this German Christmas cookie classic. A vegan hazelnut cinnamon cake packed with Christmas flavor.
The vegan meringue topping makes it look and taste exactly like a German cinnamon star cookie, which is always finished with a crispy egg white glaze.
Why this vegan hazelnut cinnamon cake recipe is all you want for Christmas:
Guys, if you love hazelnuts, cinnamon, and meringue or even just one of these things, this vegan cake is a MUST-BAKE!
The cake layer is a moist, cinnamon-spiced vegan hazelnut cake made with whole wheat flour and coconut sugar. On top of the cake layer, we smear some hazelnut chocolate spread! I know, naughty!
To take this Christmas cake recipe to the next level, we crown it with some homemade crispy vegan meringue made from aquafaba. Salivating, much?
How to make a crispy vegan Aquafaba Meringue?
So, making vegan meringue from aquafaba is actually really simple. You need a can of chickpeas, some salt, sugar, and cream of tartar! Whip this until stiff for about 8 minutes. Don’t rush – you can’t even overwhip aquafaba so just walk away from it and finish that episode.
Now, just spread the whipped aquafaba onto a prepared lined baking sheet. You want to draw the outline of your baking dish onto the parchment paper so that the meringue fits perfectly on top of your vegan hazelnut cinnamon cake!
In the oven, it goes for about 4 to 5 hours at 95 C or 200 F. Afterwards, I just turn the oven off and open the door to let the vegan meringue cool down. I tend to do this overnight and assemble the cake in the morning!
How to make the Vegan Hazelnut Cinnamon Cake:
The cake part of this recipe is beyond easy. Mix the dry ingredients, the ground hazelnuts, cinnamon, whole wheat flour, and coconut sugar in a bowl. Add coconut oil and mix until it looks like wet sand.
Stir in the nut milk and fold until the batter just comes together. Spread the vegan cake batter into your prepared 9×9 baking dish and pop into a 350 F hot oven for about 20 to 25 minutes.
Start checking the hazelnut cinnamon cake after 20 minutes to prevent over-baking. Let it cool and spread with vegan chocolate hazelnut spread.
What to do with leftover vegan meringue?
The recipe makes more vegan meringue than you need for the recipe! I recommend you prepare a second baking sheet and pipe some mini meringues or make some pavlovas!
Baker’s Tips for this Vegan Hazelnut Cinnamon Cake recipe:
- Don’t be tempted to up the temperature on the vegan meringue! You want to dry it out slowly to make it crispy and you don’t want the top to brown too much.
- Instead of chocolate hazelnut spread, you can also use apricot or sour cherry jam.
- I like whole wheat flour for this recipe, but you can also try rye or simple all-purpose flour. A blend of whole wheat and all-purpose also works.
I really hope you guys try this divine vegan hazelnut cinnamon cake with meringue topping! The ingredients are few and simple and the result simply show-stopping!
For more vegan desserts with aquafaba, check out my fool-proof vegan chocolate mousse. For more German Christmas recipes, try my Spitzbuben Cookies and my Hazelnut-stuffed German Chocolate Cookie
★ Did you make and love this vegan hazelnut cinnamon cake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Vegan Hazelnut Cinnamon Cake with Aquafaba
This vegan hazelnut cinnamon cake is an easy dessert with few ingredients, perfect for Christmas! A layer of chocolate hazelnut spread and aquafaba meringue topping takes this simple cake to the next level.
Ingredients
For the meringue
- 1 cup aquafaba 230 ml, liquid from 1 can of chickpeas
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3/4 cups sugar 150 g
For the cake
- 200 g whole wheat flour
- 120 g coconut sugar or a mix of white and brown sugar
- 100 g ground hazelnuts
- 1 tbsp baking powder 15 g
- 1 tbsp cinnamon
- 1 pinch salt
- 50 ml coconut oil scant 1/4 cup
- 200 ml nut milk almond, coconut, hazelnut or cashew
- 4 tbsps chocolate hazelnut spread
Instructions
-
Preheat the oven to 200F (95C). Line a baking sheet with parchment paper. Draw the outline of your cake pan onto the baking sheet so that you know how big your meringue needs to be to cover the top of your cake perfectly.
-
Add the aquafaba to a stand mixer bowl along with the vanilla extract, salt and the cream of tartar. Start beating on high speed. As soon as soft peaks start to form, very slowly add in the sugar, one spoonful at a time. Scrape off any sugar that stuck to the sides of the bowl.
-
Continue to beat, stopping every now and then to check the meringue. It took me about 7 to 8 minutes to reach the perfect stiff peaks.
-
Spread stiff meringue on the prepared piece of parchment paper, making sure to make the meringue as big as the cake pan. Use leftover meringue to pipe little meringues or mini pavlovas.
-
Bake the meringue for 4 to 5 hours, then turn off the oven, open the door and let it cool completely.
For the cake
-
Preheat the oven to 375 (180C) and line a 9x9 square pan. Mix the first 4 ingredients in the bowl of your stand mixer. Add coconut oil and mix until the oil is completely worked into the flour and the mix looks like wet sand.
-
Stir in nut milk and fold to combine. Stop stirring as soon as the batter comes together and spread it into your cake pan. Bake for 20 to 25 minutes.
-
Once the cake has cooled, spread with chocolate hazelnut spread and top with the vegan meringue. Serve immediately.
Recipe Notes
- Don't be tempted to up the temperature on the vegan meringue! You want to dry it out slowly to make it crispy and you don't want the top to brown too much.
- Instead of chocolate hazelnut spread, you can also use apricot or sour cherry jam.
- I like whole wheat flour for this recipe, but you can also try rye or simple all-purpose flour. A blend of whole wheat and all-purpose also works.
I love everything about this cake!! It looks so delicious and I’m intrigued with the aquafaba meringue. I can’t wait to make it!
That frosting looks fluffier than a down comforter. MMMMmmm! Plus I love spiced cakes. Cannot wait to try this.
Wow, this cake is seriously drool worthy! I love the cinnamon and of course the meringue on top. Yum, yum, yum!
Hazelnuts and cinnamon – two of my favorite things. Love cinnamon especially this time of the year. Sounds so delicious. Saving for later.
Anything that is hazelnut is going to always be a win for me! Add cinnamon and it’s for sure going on my “must make” list!
Well, I’m learning something new all the time. I never knew you could make a vegan meringue. I love hazelnuts — always reminds me of Christmas and the cinnamon says it’s a holiday cake. The combination makes the dessert into a special treat for family and guests.
This vegan cake is my kind of dessert. It’s moist, healthy and I love that you used chickpeas in this recipe!
You have me so intrigued with the vegan meringue. On my must make list!
Mmmm…) That looks delicious! Plus healthy! All I need for this weekend!
What a gorgeous meringue topping!! And I can’t believe it’s made with aquafaba… So cool! Definitely want to try this.
This cake looks so rich and moist! That fluffy layer on top looks like a cloud!
I am all in for anything with hazelnut….add the cinnamon and that amazing aquafaba meringue and there is no way I can say no!
Oh my, this cake looks so gorgeous and yummy. many times I have failed to make a perfect vegan cake, saving your recipe for later use.
This is the super recipe for a delicious vegan cake! I love the combination of gorgeous flavours -just right for the Christmas festivities. Perfect!