5 Ingredients Hazelnut Cake – Lazy Vegan Recipe

Lazy vegan hazelnut cake recipe: Sometimes you gotta be lazy :). Quite honestly, I’m always rather lazy when it comes to recipes. Or lazy is perhaps the wrong expression, but I want a good result quickly and preferably not stand too long in the kitchen. This is probably also due to my fast nature. With this cake, I am in any case übraus happy. It is a variation of my hazelnut donuts that you can find in my cookbook “Mix Dein Glück“. I can really recommend the Ebook to you if you love the fast, healthy, and simple (#lazyvegan) cuisine, like this lazy vegan hazelnut cake recipe.

Baking without egg:

Baking egg-free is easier than you think. Applesauce is here, for example, an egg substitute alterantive that I like very much. It offers itself here also each other fruit puree or also vegetable puree such as pumpkin puree or sweet potato puree. I use applesauce here as it still brings some sweetness in, can usually be found in almost every kitchen and is very neutral in taste when baking.

But you know I’m a fan of creative cooking, so don’t put any limits on your creativity :).

Baking without oil:

I don’t think you have to give up anything when baking. However, I’m a fan if you don’t need oil and can replace it with a more fully prepared qulle like nuts and seeds, for example. This brings additional nutritional value and additional joy e.g. in the form of the amino acid tryptohan :). If you do not ennst my mood food concept, it is now time to naczulsen these in one meienr two books :). Because we can influence our mood very specifically with our diet.

Yippieee.

Your hazelnut lightning cake is:

• vegan
• oil-free
• egg-free
• quick and easy to prepare
• super nutty and airy

Hazelnut cake (small form)

 

Author: Annelina Waller

Nutrition Information

• Serves: 6

• Serving size: 1
• Calories: 194. 2

• Fat: 8.9
• Carbohydrates: 21.3
• Sugar: 12.1
• Fiber: 3.2
• Protein: 6.1

Recipe type: sweet

Prep time:  10 mins

Cook time:  34 mins

Total time:  44 mins

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Ingredients

• 1 loaf pan (15 cm)*
• 80 g hazelnuts
• 100 g spelt flour (e.g. type 630)
• 50 g coconut sugar
• 80 g applesauce
• 150 ml of vegetable milk**
• 1 loaf pan (15 cm)*
• 80 g hazelnuts
• 100 g spelt flour (e.g. type 630)
• 50 g coconut sugar
• 80 g applesauce
• 150 ml of vegetable milk**

Instructions

1. Preheat oven to 180°C.
2. I used whole hazelnuts and ground them in the blender (pulse mode)! You can otherwise also use already ground here.
3. Mix dry ingredients in a bowl, stir in applesauce and milk and mix to a dough.
4. Grease a loaf pan*, and pour the batter into the pan.
5. Bake the cake for about 35 minutes. If you double the ingredients, the cake will take about 50 minutes.
6. Make stick test. If no more dough sticks to the chopstick, the cake is ready.Let baked cake cool and serve, if necessary, decorated with a chocolate icing or chocolate cream.

Notes

*Important: I used a small loaf pan (15cm). If you want to make a bigger cake, you can double the ingredients.
** I used the Vly Barista milk. Soy works great too. I personally would recommend a protein milk as it binds better.

3.5.3251

Have fun baking!

Xx

Annelina