May I present? The worlds best hazelnut cake! At the moment I am absolutely obsessed with this cake. Usually I bake cakes only once or twice just because there are so many recipes to try and test but I baked this cake many times already and I can’t get enough. Definitely give it a try!
The cake is made of only six simple ingredients and the best thing about it: you won’t need any additional fat to achieve a fluffy result! The fat from the ground hazelnuts is enough to give the cake the perfect texture and taste. Family and friends of mine have already tried this cake and they all loved it. It is definitely worth a try!
At the moment I am addicted to anything with hazelnut – hazelnut drink, hazelnut ice cream, hazelnut coffee, hazelnut creme – hazelnut cake!
Sweetener and egg replacement
To sweeten the cake I used coconut palm sugar. Of course you could also use refined white sugar, raw cane sugar or any other dry sugar you like. As egg replacement I used lupine flour. It is not necessary though and therefore optional. However, I would recommend you to buy it if you can get your hands on it (most likely in an organic supermarket). One package should last you quite some time and it is an excellent egg replacement. When baking cake or muffins it will help to make them more fluffy. To replace one egg you’ll need one tablespoon of lupine flour and three tablespoons of water.
…can you also bake with wholegrain?
I haven’t tried using wholegrain spelt flour with this cake yet but I am pretty sure it would work as well. I will definitely give you an update on this once I’ve tried. Nevertheless I always use spelt flour and not wheat as spelt is a lot easier for me to digest and I just feel better with it (maybe also because it contains less gluten than wheat). If you have every struggled with wheat try to replace it with spelt and you’ll notice a difference!
This hazelnut cake is…
- a must for all nut lovers
- super fluffy and tasty
- easy to prepare
As we are already taking about cake: have you already tried my berry breakfast bars? They taste (and look) like cake slices and are perfect to grab when you’re in a rush in the morning. Of course they are also a good afternoon snack with a nice cup of tea or coffee (or even chai latte!).
If you give this hazelnut cake a try I would really appreciate if you leave a short comments under this blog post and let me know how it turned out. If you recreate it on instagram make sure to tag me @sheloveseating in the picture so I don’t miss it 🙂
Easy Hazelnut Cake
- 250 g ground hazelnuts
- 250 g spelt flour
- 180 g coconut palm sugar
- 3 tsp baking powder
- 250 ml plant-based milk
- 1/2 tsp cinnamon
- 1 tbs lupine flour optional
- Preheat the oven to 180°C.
- In case you are using lupine flour, mix the flour with 3 tbs of water and set aside to soak for 10 minutes.
- In bowl combine all dry ingredients.
- Now add the plant-based milk of your choice, add lupine flour mixture (if you have) and give it a stir.
- Pour the dough into a baking tin (lined with parchment paper) and bake for approx. 50 minutes. Make sure to check from time to time and be careful that the top doesn't burn.
- Remove the cake from the oven, let it cool down and add chocolate coating if desired.