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A delicious fully vegan crumb cake, made without eggs, butter, or milk, with a plant-based hazelnut cream.
Mix all the ingredients, by hand or in a stand mixer, until a dough forms.
Line the baking pan with parchment paper.
Take a little more than half of the shortcrust pastry and spread it over the bottom and sides.
Place the previously frozen hazelnut cream disk inside.
Cover with the remaining dough, crumbling it with your hands.
Sprinkle the surface with chocolate chips.
Bake in a static oven at 180 degrees for 40 minutes or until golden brown.
Stand mixer
24 cm baking pan
Parchment paper
To keep the Nutella creamy inside, freeze it into a disk before using.
Italia, Lombardia
| Energy (kcal) | 304.92 |
| Carbohydrates (g) | 68.4 |
| of which sugars (g) | 25.23 |
| Fat (g) | 1.68 |
| of which saturates (g) | 0.42 |
| Protein (g) | 7.41 |
| Fibre (g) | 1.49 |
| Salt (g) | 0.09 |