For The Vegan Coffee Cake For The Coffee Syrup For The Hazelnut Cream Filling

For The Coffee Cake

1. Preheat the oven to 170C. Prepare your springform pan by oiling it and dusting with flour.
2. Make the coffee by dissolving 3 tablespoons of instant coffee into 1 cup of hot water. Then in a bowl, add coffee, sugar, soya milk, oil and mix well with a spatula. Sift in flour and baking powder and mix with a whisk for a few seconds.
3. Transfer the cake batter into the springform pan and bake in the oven at 170C for 40 to 50 minutes. To check it is ready, insert a toothpick in the cake at the 40 min mark, if it comes out dry, then the cake is ready.
4. Take the cake out of the oven and let it cool down for at least 30 minutes on a cooling rack.

For The Hazelnut Cream Filling

1. Toast the hazelnuts in the oven at 180C for 8 minutes. Then blend them at high speed together with the soya milk. Blend for at least 3 minutes. The liquid should be as smooth as possible.
2. In a sauce pan, off the heat, add the blended hazelnut-milk, sugar, and cornstarch and whisk until there are no lumps.
3. On medium heat, cook the liquid while stirring until it thickens into a smooth hazelnut cream. It should take about 1 minute. Let it cool down before adding to the cake.

How To Fill The Cake

1. To make the coffee syrup, add coffee and sugar to a bowl. Stir to dissolve the sugar. Set aside.
2. With a serrated knife, cut the cake in half. With a spoon apply the coffee syrup, evenly, on the base layer of the cake.
3. Then add the hazelnut cream filling or the vegan coffee custard onto the base layer, spread with a spoon, and cover with the top layer.
4. If you like you can sprinkle the cake with caster sugar, then slice and serve.