prep time: 30 min | bake time: 45 min | total time: 1.5 hr
There’s nothing cozier than the inviting aroma of a freshly baked coffee cake wafting through your home. This light and moist eggless hazelnut cake is full of nutty and toasty hazelnut flavor with a subtle note of coffee. The combination of hazelnuts and coffee is simply spectacular. So, I put them together in a delicious cake. The flavor of coffee comes through beautifully in this luscious buttercream frosting and it tones down the sweetness of this cake.
Enjoy this hazelnut coffee cake at your next brunch, and savor the perfect balance of flavors in every bite! Whether you’re enjoying it with friends or as a cozy afternoon treat, this recipe is sure to become a favorite!
To start, preheat your oven to 350°F (175°C) and toast the hazelnuts on a baking tray for 7-8 minutes until fragrant. While still warm, place the hazelnuts in a kitchen towel and rub them together to remove most of the skins. Once cooled, transfer them to a food processor with 1 tablespoon of sugar and pulse until finely ground, but be careful not to over-process into nut butter!
In a large bowl, whisk together the room-temperature milk and vinegar, letting it sit for a few minutes until it curdles. Add the brown sugar, cane sugar, vanilla extract, and vegetable oil, whisking until the mixture is smooth. Add the all-purpose flour, toasted hazelnut flour, baking powder, and instant coffee granules into the wet ingredients, mixing until the batter is smooth and well-combined.
Pour the batter into a greased 8-inch springform pan, spreading it evenly. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 1 hour before transferring it to a wire rack to cool completely.
While the cake cools, beat the butter in a mixing bowl until light and fluffy. Gradually add powdered sugar in two parts, beating until smooth. In a separate bowl, dissolve the instant coffee granules in the whipping cream, then add this mixture to the buttercream, beating for 2-3 minutes until light and fluffy.
Once the cake has cooled, spread the coffee buttercream evenly over the top with an offset spatula. Decorate with chocolate shavings, toasted hazelnuts, or a dusting of cocoa powder. Store the cake in an airtight container for up to 7 days in the fridge or 3 days at room temperature.
You can truly enjoy this coffee cake any time of the day as it’s light, not too sweet and tasty at room temperature. Serve it at breakfast with a dollop of yogurt, enjoy it as a snack with ice cream, as part of a brunch spread, or simply enjoy a slice with a cup of coffee in the afternoon. The light, moist texture and coffee buttercream make it a delightful treat at any time of day.
It would be impossible to list all the reasons why you’ll fall in love with this hazelnut coffee cake, but what I do know for sure is its moist crumb will instantly be a thing to love! The combination of coffee and hazelnut are tried and true and in this cake they come together in perfect harmony. This cake is very easy to make, eggless and can easily be adapted to be vegan or gluten free with the swap of a few ingredients.
Yes! While hazelnuts offer a unique flavor, you can substitute with almonds or pistachios for a slightly different but equally delicious twist.
Store the leftover cake in an airtight container. It will keep for up to 3 days at room temperature or up to 7 days in the fridge.
To keep your cake moist, make sure not to over bake it. Check with a toothpick inserted into the center; if it comes out clean, the cake is ready. Also, allow it to cool fully before frosting to prevent the buttercream from melting.
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