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A gluten-free cake with a whipped cream topping.
1. Line a 9-inch springform pan with a disk of parchment paper slightly larger than the pan, so it covers the bottom and sides. Preheat the oven to 325°F. Place your whipping cream in the refrigerator if you haven’t already done so.
2. In a large bowl, mix the ground hazelnuts and baking powder. Set aside.
3. Separate the egg whites from the yolks. In the bowl of your stand mixer, add the egg whites, and whip with a pinch of salt on medium speed until stiff. In the meantime, in a large bowl, beat the sugar and egg yolks with a hand-held mixer, until the mixture is pale yellow. Stir in the ground hazelnut mixture with a spatula (at this point, the batter will be very thick, but stir well until all the ingredients are combined.)
4. Once the egg whites are ready, fold them delicately into the hazelnut mixture one third at a time. Stir gently with a spatula until no white streaks remain. Pour into the prepared pan and bake for 55 minutes.
5. While the cake bakes, make the whipped cream: Add the chilled whipping cream and the confectioners’ sugar to the bowl of your stand mixer, and start whipping on low speed. After 2 minutes, turn to higher speed, and keep whipping until the consistency is creamy and thick. If the bowl gets too warm, pop it in the refrigerator for a few minutes before resuming the whipping.
6. In the meantime, place the whole hazelnuts in the bowl of a food processor, and pulse 3 times for 1 second each, until you have roughly chopped hazelnuts.
7. When the cake is completely cooled, spread the whipped cream on top. Sprinkle the chopped hazelnuts on top of that. Refrigerate if not serving right away. Remove from refrigerator 30 minutes before serving.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!