Dairy free chocolate hazelnut cake

    A delish bundt cake bursting with intense chocolate flavours and an alluring hazelnut aroma, a healthy spin on a classic. This cake sweeps down the butter and the refined sugar and it’s made with whole-grain ingredients.


    1 person made this

    Makes: 1 cake

    • 125g oat flour
    • 75g ground hazelnuts
    • 45g cocoa powder
    • 1 1/2 teaspoons baking powder
    • 4 eggs
    • 120g honey or maple syrup
    • 1 teaspoon vanilla extract
    • 4 tablespoons boiling water
    • 3 tablespoons melted chocolate (>70% cacoa)


    1. Preheat the oven to 180 C / Gas 4. Line a bundt pan or use a silicone pan.
    2. In a large bowl, mix flour, hazelnuts, cocoa and baking powder.
    3. Using an electric whisk, beat the eggs until foamy. Add in the honey and the vanilla extract.
    4. Then fold in the flour mixture and pour in the boiling water.
    5. Bake the cake until firm but not completely dry, about 18 to 20 minutes. Let cool in the tin for 10 minutes before turning it out onto a cooling rack.
    6. Pour the melted chocolate over the cake.


    You can simply make your own oat flour by blending the oat. The same can be done for hazelnut flour.
    Honey can be replaced by maple syrup.

    See it on my blog

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