Mix the margarine and both types of sugar in a bowl until the mixture is fluffy. Add the La Vida Vegan hazelnut spread, applesauce, vanilla extract, salt and lemon zest and mix well.
Sift the flour and cocoa powder and add them to the butter mixture and mix until smooth.
Grease the baking tin, divide the dough over the bottom and smooth the top with the back of a spoon. Brush the dough with some oat milk if desired. Bake the butter cake for about 25 to 30 minutes at 175°C with top and bottom heat. Let the cake cool and cut it into wedges.
For 1 cake
130 g La Vida Vegan hazelnut spread
250 g margarine
75 g of sugar
75 g brown sugar
250 g flour
30 g cocoa
75 g applesauce
1 tsp. vanilla extract
1 tsp. salt
2 tsp. lemon zest
1 tbsp. oat milk
