Vegan Dulce de Leche Cake

• 2 loaf cake pans, pre-oiled
• Whisk
• Rubber spatula
• 2 Mixing bowls
• Scale
• Sifter

•  Dry Ingredients:
  • 220 g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1/2 tsp ground nutmeg

• Wet ingredients:
  • 200 g brown sugar
  • 250 ml non-dairy milk (I use Ripple’s unsweetened pea milk)
  • 1 tbsp pure vanilla extract
  • 85 ml olive oil
  • 1 tbsp white vinegar/apple cider vinegar
• Glaze/ Decoration:
  • 75 g Dulce de leche
  • 25 g caramelized crushed hazelnuts
    

1. Preheat the oven to 350 F and spray oil on the pan.
2. Sift all the dry ingredients together in a bowl until they are all well mixed (sifting the powders will help to prevent getting lumps).
3. Whisk well the wet ingredients with the sugar until the sugar starts to dissolve. Add the powders mixture to the wet ingredients while still mixing and finish folding the whole batter with a rubber spatula. Stop mixing as soon as the mixture looks unified.
4. Pour the batter into the pre-oiled pans you prepared. 
5. Bake for at least 30 minutes until a toothpick comes out dry.
6. Let the cakes cool down on the counter, when the cakes are at room temperature , grab a wood skewer or a large toothpick and poke random holes in the loaf.
7. Heat and pour the dulce de leche into a piping bag, without a piping tip. Cut a small hole in the bag and pipe a generous amount of the dulce de leche in the holes in the cakes, after filling the holes on each loaf, pipe the rest of the dulce de leche on top of the cake.
8. Spread the hazelnuts on the dulce de leche, make sure to hide the holes while doing that.
9. Enjoy!

1. This cake can be transformed into a chocolate syrup cake or a maple cake, using the same method of piping the syrup through the cake.