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.
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.
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.