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Hazelnut Coffee Cake

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.
Course Dessert
Cuisine Gluten-free, Vegan
Author Nensi Beram

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
  • 150 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.