Moist Nut Cake

an easy hazelnut cake

A medium brown nut cake sits on a dark gray plate, mostly whole, with two slices cut off. The cake is drizzled with chocolate sauce and topped with chopped hazelnuts.
Goal shape
Total time 70 mins
Difficulty Easy
Nutritional value (per portion)
kcal 329
Protein 8 g
Fat 22 g
CARBOHYDRATES 24 g
Ingredients …

12 Persons

You will need

We cut this nut cake into 12 pieces, but it will vary based on the size of your cake pan. One piece in our portioning has 329 kcal and 8g of protein.
1.
For the cake:
1 tbsp baking powder
150 g ground hazelnuts
80 g coconut blossom sugar or raw sugar
50 g chopped hazelnuts
1 pinch salt
250 ml almond milk
3 EL For the chocolate glaze:
2 tbsp unsweetened cocoa powder
2 tbsp honey or agave nectar
30 g For the topping:

Moist Nut Cake

an easy hazelnut cake

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
A nut cake so moist it’s unbelievable. We can’t imagine this one not turning into an instant favorite. The mix of our organic oats and Whey Protein is an instant boon for your muscle building. Fitness food has never been so delicicous!

Preparation

  • Preheat the oven to 180° C.
  • Mix all dry ingredients in a large bowl. Form a well in the middle.
  • Now gently pour the almond milk and the coconut oil into the well. Use a spoon or spatula to mix the batter. Do not overmix.
  • Grease a loaf pan or other baking form. Pour the batter in. Bake for 50-55 minutes. For the best results, cover with aluminum foil at the start of the baking time.
  • For the glaze: Stir all ingredients together.
  • Set the cake aside to cool for a few minutes, then drizzle the glaze over it and sprinkle the chopped nuts on top.
  • Enjoy!

Our Tip

This nut cake keeps fresh for several days. Wrap it in plastic wrap and store it at room temperature. Some people even say it tastes better the day after it's baked, because it's had time to moisten.
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