Step 1

Preheat the oven to 350 ºF and prepare your baking pan(s) by spraying them with oil, then placing a circle of parchment paper to cover the bottom.

Step 2

In a small mixing bowl combine the apple cider vinegar and plant milk and set aside for at least 5 minutes.

Step 3

In a large mixing bowl whisk together the flour, hazelnut meal, sugar, salt, baking powder, and baking soda until well combined.

Step 4

Mix the oil, hazelnut liqueur, and vanilla extract into the clabbered milk, then add the wet ingredients to the dry. Whisk to combine and until the mixture is smooth (minus any larger grinds of hazelnut meal).

Step 5

Pour the batter into the prepared pan (or divide in half if baking 2 cakes). Bake the 8" cakes for 35-37 minutes, bake the 6" cakes for 27-29 minutes. The cakes are done when the edges are golden and have pulled away from the sides of the pan and a test comes out clean or with one or two crumbs.

Step 6

Remove from oven and let cool for 10 minutes. Then working gently set a wire cooling rack over the pan and turn the pan upside down to release the cake--shake or tap gently to help release if necessary. Remove the pan, then peel off the parchment paper from the bottom of the cake before turning the cake back upright on a cooling rack. Allow the cake fully cool.

Step 7

Place the cooled cakes on a cardboard cake board and wrap tightly in plastic wrap. Place in the fridge or in freezer-safe ziplock bags in the freezer until ready to decorate. Decorate cakes when cold for best results!

Step 8

Place the finely chopped dark chocolate in a heat safe mixing bowl.

Step 9

In a small pot heat the coconut milk, sugar, and salt until it comes to a low simmer. Stir occasionally to dissolve the sugar.

Step 10

When simmering, pour over the chopped chocolate and rotate the bowl to submerge the chocolate. Cover and let sit for 4-5 minutes.

Step 11

Add the hazelnut liqueur, then whisk the mixture until smooth. Allow to cool about 30 minutes at room temperature, then cover and place in the fridge--place plastic wrap to touch the top of the ganache to prevent it from forming a skin. Allow to thoroughly chill, at least 4 hours but ideally overnight.

Step 12

When ready to whip the chocolate will be thick, very firm, and can be scooped with a spoon. Transfer to the bowl of a stand mixer or a large mixing bowl and whip the ganache until light and fluffy. This will take 2-5 minutes depending on your machine! Use immediately to decorate your cakes. If the ganache gets too runny it probably wasn't chilled enough and put it back in the fridge until ready.