Coffee and hazelnut cake

Coffee and hazelnut cake

Need a good cake recipe for an afternoon snack ? A coffee and hazelnut cake with a generous fluffy coffee frosting is all you didn't know you needed. The cake is flavored with ginger and cinnamon, it's moist and not too sweet. It's really good.

The coffee flavor is here but not overpowering, my daughter ate this cake and didn't flinch (she doesn't usually love coffee, even in ice cream). I think it's the perfect fit for tea time, it's light yet cozy and delicious. It's a keeper y'all, if you have friends over it's the perfect recipe to whip up.

There's no eggs, butter in this cake and you can put plant milk it'll work great. So that makes it a lactose free (and vegan) cake if you don't frost it.

For this cake, I used a 28cm glass cake pan by Pyrex. It's the perfect size for a high cake that won't spread too much, like it can in a silicon cake tin.

If you like this type of cakes, I made a butternut sheet cake that is delicious too :

Butternut cake with cream cheese frosting
Why on Earth would you put butternut squash in a cake? I mean we already put carrots, beets and sometimes zucchinis so I figured why not? This picture doesn’t do it justice AT ALL. It is really moist and delicious.

Coffee and hazelnut cake :

  • 300 g flour
  • 2 tsp baking powder
  • 150 g white sugar
  • 80 g hazelnuts
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 300 ml milk (plant milk or not)
  • 180 ml vegetable oil (sunflower for example)
  • 1 espresso (about 40 ml)

For the frosting :

  • 150 g cream cheese (e.g Philadelphia)
  • 50 g hazelnuts
  • 40 g powdered sugar
  • 2 tbsp espresso

Preheat the oven at 180°C/350°F.

Put the whole hazelnuts on a baking sheet and toast them for 5 to 10 minutes, keeping a close eye on them. Let them cool on the baking sheet.

Lower the oven temp to 160°C/320°C.

In a bowl, mix together the flour, baking powder, cinnamon, ginger and sugar.

Pour the coffee, oil and milk into the flour bowl. Mix until completely combined.

Chop 80g of the hazelnuts, keep the 50 other grams for the frosting.

Add the hazelnuts to the cake batter, fold them in with a spatula. The batter is quite thin, it's okay.

Grease a cake tin with butter or add parchment paper to it and pour the batter in.

Bake for 45 to 55 minutes. Insert a toothpick in the middle to check if it's done, it should come out clean.

Take the cake out of the oven, let it cook for a few minutes and take it out of the cake tin, let it cool on a rack.

Prep the frosting by whipping the cream cheese with the sugar until it's fluffy.

Add the coffee little by little, whisking energically. Taste it to see if you like it, if it's fine cover with plastic wrap.

Let it sit in the fridge.

When the cake is completely cool, frost the cake and sprinkle with the remaining chopped hazelnuts.

Serve !


Inspired by Cupful of Kale