Knead yeast with 50 g sugar until liquid and melt 100 g margarine. Add 200 ml almond drink and remove from the heat. Mix baking cocoa, 1 pinch of salt and 500 g flour in a bowl. Add applesauce, almond drink mixture and yeast and knead to a smooth dough. Cover and leave to rise in a warm place for about 1 hour until the dough has doubled.
Mix sauce powder, 50 g sugar and 50 ml almond drink until smooth. Bring 200 ml almond drink to the boil. Stir in the sauce powder and simmer for 1 minute. Remove the pot from the stove. Place the foil directly on the surface of the cream so that it does not form a skin and let it cool down to room temperature.
Grease the fat pan of the oven (approx. 32 x 39 cm). Press the dough into the pan until it is evenly thick and let it rise covered for another 30 minutes. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Coarsely chop the nuts. Press deep depressions into the dough with your fingertips. Spread vanilla cream into the hollows. Sprinkle with nuts and 80 g sugar. Bake in a hot oven for 15-20 minutes.
Caramelise 150 g sugar in a pan until golden brown and add 100 ml almond drink. Simmer for about 5 minutes until the caramel is dissolved. Let it cool down. Remove the cake, let it cool slightly, cut it into pieces and sprinkle with the caramel sauce.