How long does heavenly hazelnut coffee cake [vegan] take to make?

This beverage can be prepared in just 5-10 minutes.

Can heavenly hazelnut coffee cake [vegan] be made ahead?

Some beverages can be prepped ahead. Check recipe for specific instructions.

Can I make heavenly hazelnut coffee cake [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is heavenly hazelnut coffee cake [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does heavenly hazelnut coffee cake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Heavenly Hazelnut Coffee Cake
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Ingredients You Need for Heavenly Hazelnut Coffee Cake [Vegan]

For the cake

100ml (1/4 cup) hazelnut milk
150g (1 cup) plain flour
100g (3/4 cup) ground hazelnuts
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
100g (1/2 cup) brown sugar
100g (1/2 cup) vegan margarine + extra to grease

For the coffee covering

1 tablespoon agar flakes
100ml (1/4 cup) almond milk
1 teaspoon coffee extract
1 tablespoon confectioner’s sugar

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How to Prepare Heavenly Hazelnut Coffee Cake [Vegan]

Preheat the oven to 180ºC (350ºF). Cream the vegan margarine and sugar together with a spoon. In your food processor, or even a blender, grind the hazelnuts to a fine powder. It’s alright to leave a few bits if you like that in your cake. Add this powder to the margarine and sugar, and the flour as well. Combine, then add the hazelnut milk and mix again. Finally add the bicarbonate of soda and baking powder. Pour the batter into a greased 8 to 9″ pan (I used a 20cm diameter pan) and bake in the oven for 25 minutes, or until a knife comes out clean. Set aside to cool while you make the covering.
In a small saucepan combine all the ingredients for the coffee covering. Boil for a couple of minutes, then transfer to a mixing bowl. Whisk for a minute, then place in the fridge for about 5 minutes until it gets a bit more solid but not completely firm, then whisk again and spread over the cake when it is cooled. Ideally you want it to be a light mousse that will not spread and melt off the cake.
Top your cake with chocolate sprinkles and leftover hazelnuts.