Cake Base

Pit and roughly chop the dates.
Drop them in a pot with the oat milk and sunflower oil.
Boil for 10 minutes, and purée the mixture with a hand blender.

Make the flaxseed-egg mixture: take 2 tbsp of ground flaxseed with 4 tbsp of water, mix well, and leave to swell for 5-10 minutes.

Wash the carrots and then grate them on a fine grater.
Now, add the flour mixed with the baking powder, the ground hazelnuts, the flaxseed egg, apple cider vinegar, and baking soda. Stir everything well. Finally, stir in the date mixture from the pot.

The dough is ready; pour it into a greased springform pan lined with baking paper.
Bake at 160°C for 30 minutes.
To test if the cake is ready: take a wooden stick (toothpick); the dough shouldn’t stick to it when inserted into the cake base.

Cake Topping

Add the chickpeas with the aqafaber liquid (please check that it is not too salty), tahini, hazelnut butter, and maple syrup in a blender (or use a hand blender).
Purée everything until creamy. Add the baking cocoa powder and purée again.

Scrape our cocoa cream into a bowl. Gradually add the potato starch to the cream through a sieve and mix it with a fork.

Finally, we have a really firm, delicious cocoa cream that we can pile high on the cake!

Decoration

Dust the whole cake with baking cocoa powder with the help of a sieve.
Take 12 hazelnuts, cut them in half with a knife, and toast them in a pan. Remove the skin and place the flat side of the kernels in a circle around the edge of the cake.

Keep the cake in the fridge until serving. Enjoy!