VIVANI Praliné Cake | Recipe

To make the cake preheat your oven to 180 °C and line four 6-inch cake tins with grease-proof paper (Or you can use two 9inch cake tins for a 2-tier cake).

In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

In a large mixing bowl, sift the flour, sugar, cocoa powder, chopped hazelnuts, baking powder, bicarbonate of soda and salt. Mix well to combine.

Add the coconut oil, hazelnut syrup and vanilla to the 'buttermilk' and whisk to combine.

Add the wet ingredients into the dry and mix.

Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.

Pop the cakes into the preheated oven and bake for round around 30 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Place the cakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the frosting cream the butter on high in a bowl or stand mixer. Then add in icing sugar, vanilla extract and grated chocolate. Add dairy-free milk if needed.

Level off your cakes (if needed) with a sharp knife.

Layer the cakes with equal amounts of buttercream. Make sure on the top layer to turn the cake upside down for a flat top.

To make the buttercream coating cream the butter on high in a bowl or stand mixer. Then add in the icing sugar, vanilla extract, cocoa powder and dairy-free milk.

Crumb coat the whole cake and pop into the fridge for an hour to chill. Once firm, give the cake a final thick layer of smooth buttercream.

Once the frosting is firm, decorate the cake optionally with a drizzle of melted White Nougat Crisp, press chopped hazelnuts to the bottom of the cake, and top it off with chunks of chocolate, whole and chopped hazelnuts and some edible gold.