This is probably the BEST grain-free cake ever.
The hazelnut taste mixed with roasted almonds and vanilla is just incredible. Enjoy it with coffee and it’s heavenly.
It’s not bad either with a good tea 🙂
It’s moist, flavorful and done in no time in a stand mixer.
(And it contains vegetables – no need to tell your kids before they have tried it and come for seconds….)
You can keep it up to 6 days in the fridge (assuming nobody eats it before, which I highly doubt).
Shopping list:
- almond butter
- hazelnut butter
- eggs (large)
- honey
- vanilla (this one is alcohol-free)
- baking soda
- Pumpkin puree (acorn works best, otherwise red hubbard, I haven’t tried any other pumpkin but I believe any sweet one would work) – or applesauce if you don’t have pumpkin puree.
German “Coffee” Cake (coffee-free and scrumptious)
A delicious dessert and made with vegetables? Sold!
Ingredients
- 6 large eggs
- 240 g honey
- 1 cc baking soda
- 1 cc vanilla extract
- 55 g pumpkin puree (acorn, red hubbard…)
- 200 g almond butter (roasted almond butter if possible)
- 200 g hazelnut butter (roasted hazelnut butter if possible)
Instructions
- Preheat oven at 160°C.
- In a large bowl, break eggs, add baking and honey and whisk until you have a lot of bubbles.
- Add vanilla, pumpkin puree, almond and hazelnut butter and whisk on high speed for at least 2-3', until smooth and very airy.
- Pour in a well-oiled casserole dish. (I use a 8 inches glass square dish.)
- Cook at 160°C for about 35', or more, depending on the material your dish is made of (glass is slower, aluminium is faster). The cake must be nicely puffed up. A knife inserted in the middle must come out clean.
- Leave to cool on a rack at room temperature before serving cut in squares. It will deflate a bit and that's perfectly normal. Texture will still be airy.
Notes
Copyright 2025 © Cooking Evolution
I make my own nut butters, and pumpkin puree. Will try to post the nut butter recipes soon.
Acorn puree: cut an acorn in half, scoop out the seeds, roast both halves in the oven at 200°C for 20′. Blend the flesh until smooth. Store in small boxes or pouches (55g) and freeze for future cakes. You can easily double, or triple the recipe. The cake is good for up to 6 days in the fridge. Then freeze appropriate amounts of pumpkin puree 🙂 I’d not recommend to frost this cake. The taste is amazing on its own, and anything else would break the balance of flavors.
Acorn puree: cut an acorn in half, scoop out the seeds, roast both halves in the oven at 200°C for 20′. Blend the flesh until smooth. Store in small boxes or pouches (55g) and freeze for future cakes. You can easily double, or triple the recipe. The cake is good for up to 6 days in the fridge. Then freeze appropriate amounts of pumpkin puree 🙂 I’d not recommend to frost this cake. The taste is amazing on its own, and anything else would break the balance of flavors.
Join Cooking Evolution community and get ready to immerse yourself in a culinary adventure like never before!
