Hazelnut cake with chocolate frosting is such a good combo! I mean, how could you go wrong such a beloved flavor profile?
If you love a cake that is light, moist, decadent and delicious, you’re in the right place! Plus, you can’t go wrong with an easy cake you can throw together in a pinch.
This cake is
- made in one bowl
Ingredients you’ll need for this chocolate hazelnut cake
Unsalted Butter. We’re going to use butter both in the cake and as the base for our frosting. If you don’t want to use dairy butter, you can sub in your favorite dairy free or vegan butter, just make sure it’s room temperature! Check out my favorite trick for How to Soften Butter!
Coconut Sugar. This is going to sweeten up the cake! So caramel-y and delicious!
Eggs. Just two. I haven’t tested this recipe with vegan eggs or egg substitutes, so if you do any experimenting, let me know how it goes in the comments!
Agave Nectar. We’re going to add some to both the cake and use agave nectar to sweeten the frosting as well. If you don’t have agave nectar or don’t prefer it, honey or maple syrup also works!
Vanilla Extract. Just a splash!
Hazelnut Flour. This is the star of the show! Hazelnut flour is a great alternative to our favorite almond flour. It’s similarly low carb, gluten free, and can pretty much be subbed 1:1 for almond flour. Hazelnut flour is a bit more like a meal. It’s nuttier and heartier than a super-fine almond flour. But, I think it gives this cake a ton of character and texture!
Cocoa Powder. We’re using this for our chocolate frosting!
Baking Powder & Salt. For some baking magic 🙂
How to make hazelnut cake
It’s so simple! The cake is made all in one bowl!
Mix. In a large bowl use an electric mixer to combine the butter, coconut sugar, eggs, agave nectar, and vanilla. Add the hazelnut flour, baking powder and salt. Mix again to combine. Transfer to a square pan and spread in an even layer.
Bake. Pop the cake in the oven for 25 minutes until a toothpick comes out clean.
Cool. Allow the cake to cool for 5 minutes, then transfer to a cooling rack and allow it to cool completely before frosting.
Make the frosting. Use an electric mixer to cream the butter. Add the cocoa and agave nectar. Mix again until combined.
Frost the cake. Once the cake is cool, spread the frosting out on the top of the cake in an even layer.
Sprinkle. Sprinkle the top with chopped hazelnuts and enjoy!
Tips for making this cake:
One main tip for this cake is to make it day-of and keep it at room temperature until you slice into it. This cake really doesn’t last well in the fridge and takes on a nuttier texture. I mean, it’s still delicious but just not as cake-y.
More hazelnut recipes:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup coconut sugar
- 2 eggs
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 2 cups hazelnut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/4 cup cocoa powder
- 1/4 cup agave nectar
- Preheat oven to 350F.
- In a large bowl use an electric mixer to combine the butter, coconut sugar, eggs, agave nectar, and vanilla.
- Add the hazelnut flour, baking powder and salt.
- Mix again to combine.
- Line an 8×8 square pan with parchment paper.
- Transfer the batter to a square pan and spread in an even layer.
- Bake the cake in the oven for 20 – 25 minutes until a toothpick comes out clean.
- Allow the cake to cool for 5 minutes, then transfer to a cooling rack and allow it to cool completely before frosting. I find it easiest to slide a knife around any edges touching the pan and pull up the parchment paper edges.
- While the cake is cooling, make the frosting. Use an electric mixer to cream the butter in a medium bowl for about 1 minute.
- Add the cocoa and agave nectar. Mix again until combined.
- Once the cake is cool, spread the frosting out on the top of the cake in an even layer.
- Sprinkle the top of the cake with chopped hazelnuts and enjoy!
- Serving Size: 1 slice
- Calories: 422
- Sugar: 25.3g
- Sodium: 143mg
- Fat: 34.4g
- Saturated Fat: 22g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.4g
- Protein: 2.6g
- Cholesterol: 116mg