It’s the first time I’ve cooked with hazelnuts, not the first time I use them in a dessert, but I’ve never used them for baking, and I fell in love with the taste of the recipe.
It is gluten-free since I used buckwheat flour and processed hazelnuts. It is a recipe similar to Spiced almond fruity cake both cakes are super fluffy and healthy, full of flavor and quite moist.
Also, I used hazelnut butter, it gives a great humidity and highlights the hazelnut flavor, but if you can´t get it you can use any other nut butter, like peanut or almond one.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Hazelnut and blackberry cake
Just 10 ingredients to make this fluffy and delicious cake!
- 2 cups toasted hazelnuts 360g
- 1 1/3 cups buckwheat flour 160g
- 2/3 cup coconut or muscovado sugar 140g
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2 egg replacements* or 1 egg
- 1/3 cup almond milk or milk of your choice 80ml
- 1/4 cup hazelnut butter 55g
- 1 tsp vanilla extract
Preheat the oven to 180°C
Process the hazelnuts until there are no longer large pieces of these, almost like a flour a little thick. Pass to a bowl, add the buckwheat, sugar, baking powder, and the bicarbonate, mix well.
In another bowl beat the rest of the ingredients. Pour this mixture into the bowl with the dry ingredients and mix well.
Put in a mold of about 16-18 cm in diameter with parchment paper and bake for 25-30 minutes or until golden brown on top, and when you insert a stick in the cake it comes out dry.
Decorate with coconut cream or cream cheese and blackberries!
Keep in the refrigerator for up to 4 days.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.