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Goldenberry Hazelnut Cake Recipe
Although its ingredients stretch far from tradition, this is nevertheless reminiscent of a German-style hazelnut cake, one which might be served with an afternoon coffee or snacked on intermittently throughout the day.
INGREDIENTS2 cups hazelnuts 1½ cups spelt flour or gluten-free baking flour ¼ cup Navitas Organics Chia Powder 2 tsp. baking powder ½ tsp. baking soda ⅔ cup plant-based milk of choice ¾ cup coconut palm sugar ¾ cup unsweetened applesauce 6 Tbsp. coconut oil, melted 1 tsp. vanilla extract Zest of 1 lemon + 1 tsp. fresh lemon juice 3 Tbsp. Navitas Organics Goldenberries, finely chopped |
DIRECTIONSPreheat the oven to 350° F. Spray a 9”x5” loaf pan with cooking spray and line with parchment paper to create a sling. Spread the hazelnuts out on a baking sheet. Roast for 8-12 minutes or until lightly browned and fragrant. Let cool, then rub off the skins from the nuts. Place the hazelnuts in a food processor and grind into a flour. Transfer to a medium bowl. Add the flour, chia powder, baking powder and baking soda, and mix well. In a large bowl, whisk together the milk and sugar. Add the applesauce, coconut oil, vanilla extract, lemon zest and lemon juice. Add the dry ingredients to the wet and stir until incorporated. Fold in the Goldenberries. Transfer the mixture to the prepared loaf pan and smooth out the top. Bake for 60-70 minutes or until a toothpick comes out mostly clean and the top is golden brown. Let the cake sit for 5 minutes in the pan, then use the parchment sling to transfer it to a baking rack to cool. Dress with a light glaze, if desired.* Store leftovers wrapped tightly in plastic at room temperature for up to three days. *Optional glaze: Combine ¾ cup cashews, ¼ cup maple syrup, the zest and juice of 1 lemon, ½ cup water and ¼ cup arrowroot powder in a blender. Blend until completely smooth and spread onto the cake. Makes 1 9x5-inch loaf
Submitted by Julie Morris | Luminberry |
Although its ingredients stretch far from tradition, this is nevertheless reminiscent of a German-style hazelnut cake, one which might be served with an afternoon coffee or snacked on intermittently throughout the day.
Ingredients
- 2 cups hazelnuts
- 1½ cups spelt flour or gluten-free baking flour
-
¼ cup Navitas Organics Chia Powder
- 2 tsp. baking powder
- ½ tsp. baking soda
- ⅔ cup plant-based milk of choice
¾ cup coconut sugar
- ¾ cup unsweetened applesauce
- 6 Tbsp. coconut oil, melted
- 1 tsp. vanilla extract
- Zest of 1 lemon + 1 tsp. fresh lemon juice
-
3 Tbsp. Navitas Organics Goldenberries, finely chopped
Directions
- Preheat the oven to 350° F. Spray a 9”x5” loaf pan with cooking spray and line with parchment paper to create a sling.
- Spread the hazelnuts out on a baking sheet. Roast for 8-12 minutes or until lightly browned and fragrant. Let cool, then rub off the skins from the nuts.
- Place the hazelnuts in a food processor and grind into a flour. Transfer to a medium bowl. Add the flour, chia powder, baking powder and baking soda, and mix well.
In a large bowl, whisk together the milk and coconut sugar. Add the applesauce, coconut oil, vanilla extract, lemon zest and lemon juice. Add the dry ingredients to the wet and stir until incorporated. Fold in the goldenberries.
- Transfer the mixture to the prepared loaf pan and smooth out the top. Bake for 60-70 minutes or until a toothpick comes out mostly clean and the top is golden brown. Let the cake sit for 5 minutes in the pan, then use the parchment sling to transfer it to a baking rack to cool. Dress with a light glaze, if desired.*
- Store leftovers wrapped tightly in plastic at room temperature for up to three days.