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1
Preheat the oven to 325F.
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2
Lightly oil two 9-inch cake pans with canola oil spray and line the bottoms with parchment paper.
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3
To make the cake, using an electric mixer beat the 4 egg yolks, the 2 whole eggs, 6 tablespoons of the agave nectar, and the orange zest until creamy and pale in color, about 1 to 2 minutes.
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4
Gradually stir in the hazelnuts until mixed evenly.
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5
In a separate bowl, beat the 4 egg whites at medium high speed until soft peaks form, about 2 minutes.
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6
Add the remaining 2 tables-poons agave nectar and beat until slightly stiffer peaks form, another 1 to 2 minutes.
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7
(Do not overmix.)
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8
Gently fold the beaten egg whites into the hazelnut mixture.
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9
Pour the batter into the prepared pans and bake for about 35 minutes, or until a toothpick inserted into the centers of the layers comes out clean.
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10
Remove from the oven and let rest for 5 minutes.
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11
Invert onto a cooling rack and peel off the parchment paper.
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12
Let cool completely.
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13
Prepare the filling by blending the tofu in a food processor until smooth and creamy, about 2 to 3 minutes.
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14
Add the butter substitute and agave nectar.
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15
Blend again until incorporated.
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16
Heat the soy milk in the microwave for 5 seconds, add the coffee substitute, stir to dissolve, and pour into the food processor.
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17
Add the cocoa powder, salt, and vanilla extract and blend until all the ingredients are well combined.
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18
To assemble the cake, top the cake layer with the filling and spread evenly with an offset spatula or knife.
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19
Top with the second layer and glaze with the ganache frosting by spooning it over the top and sides of the cake, smoothing it out with the spatula.
