I can’t remember last time I had eaten hazelnut cake… I was trying to find a yummy cake flavor to make and my boyfriend asked me to make a hazelnut one!
I found it was an original idea and decided to give it a go 🙂
As usually, I checked my basic cake recipe and thought about how incorporating hazelnut to it + how making it super moist without using coconut oil.
I had an opened bottle of coconut milk in my fridge and felt like it was what I should use! And what a great idea!
The combination of coconut milk and hazelnut powder makes the perfect texture and taste (you almost don’t taste the coconut, trust me!). I was too lazy to make date paste to sweeten it, so I used coconut sugar + some birch sugar that I received some time ago, but feel free to use any kind of sugar you prefer and add some more if you feel like it, because I don’t have a strong sweet tooth 😉
If you like hazelnuts and moist cakes, this one definitely is for you!
Let me know if you give it a go, I love having your feedback! 🙂
- 1.5 cups flour (I used spelt + white)
- ½ cup + 2 tbsps hazelnut powder
- 2 tsps baking powder
- ¼ tsp baking soda
- Pinch of salt
- 1/4 tsp vanilla extract
- ½ tbsp apple cider vinegar
- ½ cup apple sauce
- ¾ cup coconut milk + 2 tbsps water
- ¼ cup coconut sugar + 2 tbsps birch sugar (or 2 more tbsps of coconut sugar if you don’t have it. You can even add more sugar according to your taste!)
Preheat your oven to 180c., grease a 20cm cake pan (like this one : https://www.ecosia.org/images?q=moule+a+cake) and cover it with flour.
Sift the dry ingredients in a big mixing bowl.
Slowly add the wet ones that you first mixed together (be careful that everything is at room temperature!). Stir until well combined, but not too much or it won’t rise!
Pour in your cake pan and bake at 180c. for 40-50min depending on your oven and take it off when a knife comes out clean!
Let cool until trying! It’s soooo good!