Ingredients
For 1 turban/cake
135 g La Vida Vegan hazelnut spread
440 g flour
400 g sugar
3 tsp baking powder
1 tsp baking soda
salt
500 g vegetable milk + 2 tbsp extra
190 g sunflower oil + 1 tbsp extra
2 tbsp apple vinegar
25 g cocoa + 1 tbsp extra
1 tsp vanilla extract
1 sachet vanilla sugar
The instructions
- Preheat the oven to 180 degrees.
- Brush a turban pan with oil and dust lightly with cocoa powder.
- Hold upside down and shake out the excess cocoa powder.
- Place the flour, sugar, baking powder, baking soda and salt in a large bowl and mix together.
- Then add the vegetable milk, sunflower oil and cider vinegar.
- Stir briefly because it needs to be mixed again.
- Divide the batter into two parts.
- Make the cocoa powder with 2 tablespoons of vegetable milk and stir until smooth.
- Add some more batter and stir some more smooth and creamy.
- Add the cocoa mass to one part of the batter and stir until smooth.
- Season the other part of the batter with vanilla extract and a bag of vanilla sugar and mix until evenly blended.
- Divide the batter alternately in the turret pan until all the batter is used up or until you are 2cm below the rim.
- Bake the cake for about 60 minutes until golden brown and done.
- Use a skewer to check if the cake is done, if it comes out clean it is done.
- Let the cake cool for 10 minutes in the baking tin.
- Turn the turban mold upside down and let cool on a rack for another 10 minutes.
- Carefully remove the cake and let it cool completely on the wire rack.
