Easy Vegan Hazelnut Cake

Easy Vegan Hazelnut Cake

An easy peasy loaf to quickly whip together, pour into a cake tin and bake. It is delicious on its own but can also be enjoyed with toppings of your choice: stirred berries, coconut yoghurt and maple syrup, peanut butter, apple slices, chopped dark chocolate or caramelised banana. Pick your favourite!

Prep Time: 10 min

Baking Time: 45 – 50 min

Total Time: 55 – 60 min

Servings: 1 loaf

For this recipe you will need:

250g (2 1/2 cups) ground hazelnuts*

150g (1 1/5 cups) spelt or buckwheat flour as gluten-free option

100 – 120g (~ 1/2 cup) raw cane sugar (depending on how sweet you like it)

2 tsp baking powder

1 tsp cinnamon 

pinch of salt 

(1 1/4 cups) 320ml unsweetened hazelnut milk* 

4 tbsp maple syrup

For the drizzle: 

70g (1/3 cup) 85% dark chocolate, melted

3 tbsp roasted, chopped hazelnuts*

 

*For those who have a hazelnut allergy, you can of course substitute with ground almonds, unsweetened almond milk and roasted almonds on top!

 

Instructions:

  1. Preheat your oven to 180°C. 
  2. Combine all dry ingredients (ground hazelnuts, flour of choice, raw cane sugar, baking powder, cinnamon and salt) in a mixing bowl. Add the hazelnut milk and maple syrup and whisk until the batter is homogenous and without any remaining clumps. 
  3. Pour the mixture into a rectangular baking tin (I used a silicone one so I didn’t have to grease it) and bake for 45 – 50 min or until a knife comes out clean. 
  4. Allow the cake to cool down before removing it from the cake tin and coat with melted chocolate and roasted hazelnuts if desired. 
  5. This cake tastes really good on its on but even better when topped with hazelnutbutter, stirred fruits or yoghurt and granola! 



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