Hazelnut Cake Recipe

Dive into the rich, aromatic world of our Hazelnut Cake, a sophisticated dessert that marries the bold flavors of coffee with the crunchy sweetness of hazelnuts. This unique cake uses Kaffree Roma, a caffeine-free coffee alternative, making it perfect for those who love the taste of coffee but want to avoid caffeine. Our recipe offers flexibility with the choice of ‘neat’ egg as a vegan option or traditional eggs, catering to various dietary preferences. Topped with a luscious Kaffree Roma coating and adorned with toasted hazelnuts, this cake is as visually stunning as it is delicious. Whether you’re looking for an afternoon treat or a dessert for a special occasion, this cake is sure to impress all your guests.

Ingredients

For the Cake:

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsweetened almond milk

1/2 cup vegetable oil

2 tablespoons Kaffree Roma, dissolved in 1/4 cup hot water

2 neat eggs (prepared according to package instructions to equal two eggs) or 2 large real eggs

1 teaspoon vanilla extract

1/2 cup chopped hazelnuts

 

For the Kaffree Roma Coating:

1 cup powdered sugar

2 tablespoons Kaffree Roma powder

2-3 tablespoons almond milk

1/2 cup chopped hazelnuts (for topping)

 

 

Directions

Preheat the Oven and Prepare the Pan:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients:

In another bowl, mix the almond milk, vegetable oil, dissolved Kaffree Roma mixture, ‘neat’ eggs or real eggs, and vanilla extract.

Combine Wet and Dry Mixtures:

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in 1/2 cup of chopped hazelnuts.

Bake:

Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Kaffree Roma Coating:

While the cake cools, whisk together powdered sugar, Kaffree Roma powder, and almond milk until smooth. Adjust the consistency with more almond milk or powdered sugar as needed.

Assemble the Cake:

Once the cake has cooled, drizzle the Kaffree Roma coating over the top. Sprinkle with remaining 1/2 cup chopped hazelnuts.

Serve:

Allow the coating to set before slicing and serving the cake. 

Tips:

Ensure the Kaffree Roma powder is fully dissolved in hot water to avoid lumps in your cake.

For a nuttier flavor, you can toast the hazelnuts before adding them to the batter and as a topping.

 

Enjoy your Hazelnut Cake as a sophisticated, caffeine-free dessert that coffee lovers and cake aficionados alike will appreciate!

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