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Coffee Hazelnut Cake

Vegan coffee hazelnut cake

I stopped drinking coffee (for various reasons), but I still eat coffee cake! This vegan hazelnut-chocolate-coffee cake is low in sugar – so it doesn’t taste too sweet – and can be made gluten-free. You can also leave out the hazelnuts in case of an allergy, and play around with the amount of sugar you add.

I eat this coffee cake for breakfast, and as a dessert after lunch. The nutty coffee flavor is so satisfying, and I love that the cake is not too sweet. Let me know if you try the recipe!

If you are not a coffee lover, you can make a Red Wine Gingerbread Cake with almost the same recipe, or try out my favorite brownies for your chocolate fix.

Vegan coffee hazelnut cake Vegan coffee hazelnut cake Vegan coffee hazelnut cake


  • 300g (gluten-free) flour
  • 80g chopped hazelnuts
  • 100g brown sugar
  • 3 Tbsp cocoa powder
  • 3 Tbsp ground flax seed
  • 200ml freshly brewed coffee
  • 100ml coconut oil, melted (you can also use mild olive oil)
  • 120ml plant milk
  • 2 Tbsp baking powder
  • pinch of salt


  1. Mix the hot coffee with the flax seed in a small bowl and let sit for 10 minutes.
  2. In a big bowl, mix the flour, hazelnuts, sugar, salt and baking powder and mix well.
  3. Once the coffee & flax seed mix has congelated a bit, add the oil and plant milk.
  4. Mix the wet mixture into the flour mixture with a hand mixer until just combined, but don’t overmix.
  5. Pour the mix into a greased cake tin and bake at 190°C (374°F) for 50 minutes. Let it cool slowly in the oven, then remove it from the tin and cut. Enjoy!

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