1 1/2 cups gluten-free flour mix
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
1 cup soy milk
1/2 cup canola oil
1 tablespoon vanilla extract
1 tablespoon vinegar
One 16-ounce container chocolate hazelnut spread, such as Justin's Nut Butter Chocolate Hazelnut Butter
Candied Hazelnuts, recipe follows
Vanilla Bean Frosting, recipe follows
Hazelnut Frosting, recipe follows
1 cup hazelnuts, crushed
1/4 cup granulated sugar
1/4 cup maple syrup
1/2 teaspoon sea salt
8 cups powdered sugar
8 ounces nondairy margarine
1/2 cup soy milk
1 tablespoon vanilla extract
1 vanilla bean, seeds scraped
1/4 teaspoon sea salt
8 cups powdered sugar
8 ounces nondairy margarine
1/2 cup soy milk
1/4 cup chocolate hazelnut spread, such as Justin's Nut Butter Chocolate Hazelnut Butter
1 tablespoon vanilla extract
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