I am always looking for new grain free cakes and muffins that I can make in big batches and then eat for breakfast or as an afternoon snack throughout the week.
I make this Banana Bread regularly (and by the way the name isn’t an exaggeration, it really is the best banana bread ever), but have been looking for something new.
I am a massive fan of absolutely anything coffee flavoured and thought that a coffee flavoured coffee cake was just what I needed.
I love how the flavour of hazelnut really comes through in this cake from both the ground hazelnuts in the batter as well as the crunchy bits on top. I’ve made this cake twice now, the first time with a coffee flavoured icing and then again with just roasted hazelnuts sprinkled on top before baking. I personally prefer the second option as it isn’t as sweet but have included instructions for both in the recipe.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 2 cups hazelnuts
- 1 cup almond flour
- 3 eggs
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 3 tbsp honey
- 1 1/2 tbsp ground coffee
- 2 tbsp melted coconut oil
- 1/2 cup toasted hazelnuts roughly chopped (optional)
- 3/4 cup cashews soaked for a minimum of 4 hours
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp melted coconut oil
- 1 tsp ground coffee
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line an 8 inch square baking dish with tin foil or parchment paper.
In a food processor add the hazelnuts and almond flour and blend until its all of a similar fine flour like texture. Transfer the mixture to a bowl and stir in the eggs, baking soda, vanilla extract, honey, ground coffee and melted coconut oil and mix until well combined
Pour the mixture into the lined baking dish. If topping with hazelnuts, evenly scatter them over the top of the batter.
Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean.
If topping with icing in a food processor or blender combine all of the ingredients for the icing and blend until smooth, you may need to add a splash of almond milk or water to get it really smooth.
Once the coffee cake has completely cooled, evenly top with the icing and serve.