Hazelnut coffee cake



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0



  • 3 cups self-rising flour or cake flour
  • 1 ½ cups light brown sugar
  • 1 ½ tsp bicarbonate de Soda
  • 2 tsp baking powder
  • 1 tsp Cinnamon
  • ¾ tsp Salt
  • 3 Tbsp frozen Instant Coffee Powder
  • 1 ½ cups non-dairy milk
  • 3 tsp Vanilla Extract
  • ¾ cup Canola Oil or melted coconut oil
  • 1 ½ Tbsp Apple Cider Vinegar
  • Frosting:
  • 3-4 cups icing sugar
  • ½ cup Vegan Butter or margarine
  • 1 shot espresso, chilled (1/4 cup)
  • 1 Tbsp Instant Coffee Powder
  • 1 tsp Vanilla Extract
  • Toppings
  • Crushed coconut biscuits
  • 2 cups roasted hazelnuts, chopped


  1. Preheat the oven to 180°C. Spray two cake pans with non-stick spray and line the bottoms with circles of parchment paper.
  2. Sift the flour,  sugar, baking soda, baking powder, cinnamon, salt, and coffee powder in a bowl. Mix. In another bowl, add milk, vanilla extract, oil, and vinegar and mix into a batter. Let it curdle for 5-8 minutes.
  3. Divide the batter evenly between the two prepared cake pans and smooth down.
  4. Bake for 30-40 minutes or until a toothpick inserted into the centre of one of the cakes comes out clean.
  5. Let the cakes cool for a few minutes before removing them from the cake pans and placing them onto a wire cooling rack to cool completely before frosting.
  6. Frosting: Add the icing sugar, vegan butter, espresso coffee, instant coffee, and vanilla extract to the bowl cream until smooth.
  7. Frost the cakes with buttercream, and decorate with crushed biscuits and toasted hazelnuts.
  8. Store in an airtight container or sit in the fridge to set slightly, remove 15-20 or so before serving.