Cranberry hazelnut cake - delicious, super easy to make and only a few ingredients necessary. Stir everything, off in the oven, done!

Cranberry Hazelnut Cake [Vegan]



Cooking Time




You need this:

  • 1 1/3 cup wheat or spelled flour
  • 1 1/3 cup of hazelnuts ground
  • 1 teaspoon locust bean gum
  • 1/2 cup of sugar (alternatively xylitol or erythritol)
  • 1 pack of baking soda
  • 1 cup cranberries (more to taste)
  • Ground lemon peel
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch of ground pepper
  • 1 can of coconut milk

For the Topping:

  • 4 tablespoons powdered sugar
  • lemon juice
  • 1 splash of beetroot juice
  • coconut flakes


  1. Add all ingredients except the coconut milk one by one into a bowl and stir well. Then add the coconut milk and process into a uniform dough (it should not be liquid, but rather slightly "mushy"). Grease a medium-sized box shape or lay out with parchment paper and fill with the cake dough. Bake in preheated oven at 175°F top and bottom heat for about 55 to 60 minutes (do not forget the toothpick test!).
  2. When the cake has cooled, make a powdered icing out of the powdered sugar, lemon juice and beetroot juice and stir. Glaze the cake with it and top with the coconut flakes. Get everything firmly and serve!