Super moist, vegan Hazelnut Cake

When I was a child, they played a significant role and I loved them more than anything: ready-made cakes from the supermarket! That does not mean that we did not bake at home and there was only ready-made cake every day – rather the opposite. There was rarely ready-made cake in my childhood, but it did not survive one day if we had some at home. Maybe you still know them: The blue packages that covered an unbelievably (!) juicy cake, which was coated with chocolate.

But whether it was a marble cake, a hazelnut cake or a lemon cake, there had to be some secret ingredient in them – because it seemed impossible for me to stick with just one piece. But since we at Zucker&Jagdwurst are big fans of classic sponge cakes anyway and don't need pompous cream cakes at coffee and cake time by any means, I set myself the goal of making my favorite variety from back then, the hazelnut cake, as juicy and incredibly delicious as possible, just as I remember it from my childhood.

The preparation is (as with most sponge cakes) really simple and quickly done. We add ground and whole hazelnuts into the dough and use the absolute basic wheat flour type 405, but you can also replace it with spelt flour type 603. To bind the dough nicely, we use some chickpea flour, but you can also replace it with soy flour, a "chia seed egg" or a "flax seed egg". And the rest is a breeze: Stir all the ingredients together, bake, let cool, cover with chocolate – and you won’t be able to stop pushing another piece onto your plate, whoops!