Hazelnut Coffee Cake

GLUTEN-FREE NO-BAKE CHEESECAKE

This no-bake hazelnut coffee cake is my husband’s favorite. First time I made it was for his birthday. And he loved it. I mean, who wouldn’t love this combo?!

This cake is rich, delicious, and full of flavors. It has a nutty crust topped with three creamy layers.  And you don’t even have to turn on an oven. How great is that?

The nutty crust contains roasted hazelnuts and cashews, coconut oil, and agave.  It is topped with two hazelnut layers and a coffee layer in the middle.

HOW TO MAKE IT

CRUST

STEP 1

Line the base of a 16 cm springform cake tin with baking paper.

STEP 2

Place roasted cashews and hazelnuts (check How to roast nuts) in a food processor and process until they are finely ground.

Add coconut oil and agave nectar.  Process until mixture sticks together. Adjust sweetness. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

HAZELNUT LAYER (1ST LAYER)

Soak cashews and dates in water – soak cashews for a minimum of 4 hours and dates for at least 1-2 hours.

STEP 1

Drain cashews and dates well and place them in a blender. Add coconut oil, cacao powder, and agave and blend at high speed until the mixture becomes smooth. Add in 3-4 tablespoons plant-based milk and ground hazelnuts and blend again until all is well combined.

STEP 2

Use a spoon to transfer the mixture on top of the crust. Place the cake in the freezer while you make the second layer.

COFFEE LAYER

STEP 1

Mix instant coffee granules with 2 tablespoons of boiling hot milk and stir well. Note: If you don’t drink coffee you can add plant-based coffee substitute powder or maybe just a pinch of vanilla powder.

STEP 2

Drain cashews and place them in a blender. Add coconut oil, cacao powder, agave, 1 tablespoon lemon juice (optional), and a coffee mixture. Blend on high speed until smooth.

STEP 3

Pour the coffee filling on top of the 1st layer. Place the cake in the freezer for at least 1 hour before adding the third layer.

HAZELNUT LAYER (3RD LAYER)

STEP 1

Repeat the process for the first layer. Use a spoon to transfer the mixture on top of the 2nd layer.

STEP 2

Place the cake in the freezer to set for at least 4-5 hours to set.

SERVING SUGGESTION

Just before serving, drizzle with chocolate and top with bliss balls (check How to make bliss balls) and dry roasted hazelnuts.

HOW TO MAKE HAZELNUT-CASHEW BLISS BALLS

STEP 1

Place roasted hazelnuts and cashews (check How to roast nuts) into a food processor and process until they are finely ground. Add drained dates, rolled oats, and coconut flour and process until the mixture sticks together. Adjust sweetness by adding 1 teaspoon of date or maple syrup if needed.

Note: If the mixture is too soft, add a little extra coconut flour. If the mixture is too dry, add 1 tablespoon of coconut oil.

STEP 2

Create a darker shade of brown by mixing in a small amount of cacao powder to half of the mixture. Leave the other half as it is.

STEP 3

Roll the mixture into small balls. Keep the balls in the fridge.

HOW TO ROAST NUTS

Roasting nuts deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven and spread nuts on the tray. Preheat oven to 175 °C. Spread the nuts in an even layer on the baking sheet. Place in oven and roast for 8-12 minutes. Stir or shake the tray every 5 minutes to help the nuts to cook evenly.

When the nuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.

Note: Always toast different nuts in separate batches cause roasting time might be slightly different for each type of nut.

HAZELNUT COFFEE CAKE IS:

• Vegan
• Gluten-free
• Dairy-free
• No-bake
• Creamy
• Perfect for any occasion

Hazelnut Coffee Cake

Nensi Beram

Rich and creamy hazelnut coffee cake with a nutty base, topped with two hazelnut layers and a coffee layer. No-bake, vegan, and gluten-free.

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Cuisine Gluten-free, Vegan

Ingredients

  

Crust

• 100 g dry roasted cashews
• 100 g dry roasted hazelnuts
• 2 tablespoons coconut oil
• 2 tablespoons agave

1st layer

• 100 g cashews previously soaked for minimum 4 hours
• 50 g dates previously soaked for minimum 1 hour
• 6 tablespoons coconut oil
• 1 tablespoon cacao powder
• 1.5-2 tablespoons agave
• 3-4 tablespoons almond milk or any other alternative
• 50 g dry roasted hazelnuts

2nd layer

• 100 g cashews previously soaked for minimum 4 hours
• 5 tablespoons coconut oil
• 3 tablespoons agave
• 2 tablespoons almond milk or any other alternative
• 1.5 teaspoons instant coffee granules
• 1 teaspoon raw cacao powder
• 1 tablespoon lemon juice optional

3rd layer

• 100 g cashews previously soaked for minimum 4 hours
• 50 g dates previously soaked for minimum 1 hour
• 6 tablespoons coconut oil
• 1 tablespoon cacao powder
• 1.5-2 tablespoons agave
• 3-4 tablespoons almond milk or any other alternative
• 50 g dry roasted hazelnuts

Chocolate drizzle

• 50 g dark chocolate

Bliss balls (for decoration)

• 100 g dry roasted hazelnuts
• 100 g dry roasted cashews
• 20 g rolled oats
• 30 g coconut flour
• 180 g dates previously soaked for 1-2 hours

Instructions

 

Crust

• Line the base of a 16 cm springform cake tin with baking paper.
• Place cashews and hazelnuts in a food processor and process until they are finely ground. Add coconut oil and agave nectar. Process until mixture sticks together. Adjust sweetness.
• Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

1st layer (hazelnut layer)

• Drain cashews and dates and place them in a blender. Add coconut oil, cacao powder, and agave and blend on high speed until the mixture becomes smooth.
• Add 3-4 tablespoons plant-based milk and ground hazelnuts and blend again until all is well combined.
• Use a spoon to transfer the mixture on top of the crust. Place the cake in the freezer while you are making the second layer.

2nd layer (coffee layer)

• Mix instant coffee granules with 2 tablespoons of boiling hot milk and stir well.
• Drain cashews and place them in a blender. Add coconut oil, cacao powder, agave, lemon juice (optional) and coffee mixture. Blend on high speed until smooth .
• Pour the coffee filling on top of the 1st layer. Place the cake in the freezer for at least 1 hour before adding the third layer.

3rd layer (hazelnut layer)

• Drain cashews and dates and place them in a blender. Add coconut oil, cacao powder, and agave and blend on high speed until the mixture becomes smooth and creamy.
• Add 3-4 tablespoons plant-based milk and ground hazelnuts and blend again until all is well combined.
• Use a spoon to place the mixture on top of the 2nd layer.
• Place the cake in the freezer to set for 4-5 hours.

Chocolate drizzle

• For the chocolate drizzle, melt chocolate over low heat in a medium pot.

Bliss balls (for decoration)

• Place roasted hazelnuts and cashews into a food processor and process until they are finely ground. Add drained dates, rolled oats, and coconut flour and process until the mixture sticks together. Adjust sweetness by adding 1 teaspoon of date syrup if needed.
• If the mixture is too soft, add a little extra coconut flour. If the mixture is too dry, add 1 tablespoon of coconut oil.
• Create a darker shade of brown by mixing in a small amount of cacao powder to half of the mixture.
• Roll the mixture into small balls.
• Keep the balls in the fridge.

Serving suggestion

• Just before serving, drizzle with chocolate and top with bliss balls and dry roasted hazelnuts.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword gluten-free vegan cheesecake, hazelnut coffee cake, no-bake vegan cake, vegan hazelnut cheesecake