Ingredients
Scale
- 1 cup hazelnuts, toasted and coarsely chopped
- 1 cup all-purpose flour, sifted
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 2 large eggs, room temperature
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free milk (like almond or oat milk)
- 1/2 teaspoon ground cinnamon
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
- Spread 1 cup of hazelnuts on a baking sheet and toast them in the oven for about 10 minutes until they’re golden brown and fragrant. Let them cool slightly before chopping them coarsely.
- In a large bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, and a pinch of salt.
- In another bowl, beat together 2 large eggs with 3/4 cup granulated sugar until light and fluffy. Then add in 1/3 cup of honey, 1 teaspoon vanilla extract, and 1/2 cup dairy-free milk. Mix until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the toasted hazelnuts.
- Pour the batter into your prepared cake pan and smooth out the top with a spatula. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let your cake cool in the pan for about ten minutes before transferring it onto a wire rack to cool completely. Once cooled, dust with powdered sugar before slicing up generous pieces to serve.
Notes
Store leftovers in an airtight container.
Reheat gently in the oven.
Serve with whipped cream dollops.
Toast hazelnuts for enhanced flavor.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg