hazelnut coffee cake

Rich and creamy hazelnut coffee cake with a nutty base, topped with two hazelnut layers and a coffee layer. No-bake, vegan, and gluten-free.

Hazelnut Coffee Cake

cashews

hazelnuts

coconut oil

agave

g cashews (previously soaked for minimum 4 hours)

g dates (previously soaked

cacao powder

almond milk (or any other alternative)

instant coffee granules

lemon juice (optional)

g chocolate

g rolled oats

g coconut flour

Line the base of a 16 cm springform cake tin with baking paper.

Place cashews and hazelnuts in a food processor and process until they are finely ground. Add coconut oil and agave nectar. Process until mixture sticks together. Adjust sweetness.

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

Crust

Drain cashews and dates and place them in a blender. Add coconut oil, cacao powder, and agave and blend on high speed until the mixture becomes smooth.

Add 3-4 tablespoons plant-based milk and ground hazelnuts and blend again until all is well combined.

Use a spoon to transfer the mixture on top of the crust. Place the cake in the freezer while you are making the second layer.

1st layer (hazelnut layer)

Mix instant coffee granules with 2 tablespoons of boiling hot milk and stir well.

Drain cashews and place them in a blender. Add coconut oil, cacao powder, agave, lemon juice (optional) and coffee mixture. Blend on high speed until smooth .

Pour the coffee filling on top of the 1st layer. Place the cake in the freezer for at least 1 hour before adding the third layer.

2nd layer (coffee layer)

Drain cashews and dates and place them in a blender. Add coconut oil, cacao powder, and agave and blend on high speed until the mixture becomes smooth and creamy.

Use a spoon to place the mixture on top of the 2nd layer.

Place the cake in the freezer to set for 4-5 hours.

3rd layer (hazelnut layer)

For the chocolate drizzle, melt chocolate over low heat in a medium pot.

Chocolate drizzle

Place roasted hazelnuts and cashews into a food processor and process until they are finely ground. Add drained dates, rolled oats, and coconut flour and process until the mixture sticks together. Adjust sweetness by adding 1 teaspoon of date syrup if needed.

If the mixture is too soft, add a little extra coconut flour. If the mixture is too dry, add 1 tablespoon of coconut oil.

Create a darker shade of brown by mixing in a small amount of cacao powder to half of the mixture.

Roll the mixture into small balls.

Keep the balls in the fridge.

Bliss balls (for decoration)

Just before serving, drizzle with chocolate and top with bliss balls and dry roasted hazelnuts.

Serving suggestion

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Top 1 hazelnut coffee cake recipes from across the web

The most viewed hazelnut coffee cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Hazelnut Coffee Cake

The most viewed hazelnut coffee cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine