Hazelnut cake (small form)
Author: Annelina Waller
Prep time: 10 mins
Cook time: 34 mins
Total time: 44 mins
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.
Calories: 194. 2 Fat: 8.9 Sugar: 12.1 Fiber: 3.2 Protein: 6.1
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.
Recipe by Annelina Waller at https://annelinawaller.com/5-ingredients-hazelnut-cake-lazy-vegan-recipe/