A delicious completely vegan crumble 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 dough and spread it on the bottom and sides.
Place the previously frozen disc of hazelnut cream.
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 in a disc before use.
Italia, Lombardia
| Energy (kcal) | 316.66 |
| Carbohydrates (g) | 45.76 |
| of which Sugars (g) | 15.79 |
| Fat (g) | 13.45 |
| of which Saturates (g) | 1.51 |
| Protein (g) | 5.04 |
| Fiber (g) | 1.94 |
| Sale (g) | 0.59 |
