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4.75 from 4 votes

Hazelnut Coffee Cake

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, SCD Legal
Servings: 16 squares


  • 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.