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Hazelnut and blackberry cake
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Just 10 ingredients to make this fluffy and delicious cake!

Course: Dessert
Author: Gaspar Carreira
  • 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
  1. Preheat the oven to 180°C

  2. 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.

  3. In another bowl beat the rest of the ingredients. Pour this mixture into the bowl with the dry ingredients and mix well.

  4. 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.

  5. Decorate with coconut cream or cream cheese and blackberries!

  6. Keep in the refrigerator for up to 4 days.

Recipe Notes

*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.