Torta a spirale senza uova

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

- 220 g. Type 0 flour
- 100 g whole cane sugar
- 60 g seed oil
- 50 g bitter cocoa powder
- 290 g vegetable milk
- 1 sachet of baking powder
- 1 pack of hazelnut cream
- to taste chopped hazelnuts

  • Cooking time

    30

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

    Preparation

    - In a bowl, combine the flour, baking powder, whole cane sugar, and unsweetened cocoa powder. Mix the ingredients together with a whisk.
    Add the plant-based milk and seed oil. Mix well with a hand whisk until smooth.
    - Line a 20 cm diameter baking pan with baking paper, pour in the mixture and level it.
    - Garnish with chopped hazelnuts and bake at 180 degrees for about 30 minutes.
    - Do the toothpick test before taking it out of the oven.
    - Once cooked, let it cool completely.
    - Once cooled, decorate with the hazelnut cream using a piping bag, creating a spiral.

    Suggestions

    The spiral cake can be stored in the refrigerator for 3-4 days, as long as it is placed in an airtight container or covered with cling film, to maintain freshness and prevent it from drying out.

    Return to Recipes