Carob Hazelnut Cake Recipe

Name: Carob Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Flour (sifted); 200 grams Palm sugar; 1,5 teaspoons Baking powder; 0,5 teaspoons Baking soda; 1 pinch Salt; 1 Vanilla bean; 1 tablespoon Cognac; 50 grams Dark chocolate ( chopped); 2 Eggs; 115 grams Butter (softened); 40 grams Carob powder; 10-12 Hazelnuts (chopped); 300 milliliters Sour cream

Servings: persons

250 grams Flour (sifted)
200 grams Palm sugar
1,5 teaspoons Baking powder
0,5 teaspoons Baking soda
1 pinch Salt
1 Vanilla bean
1 tablespoon Cognac
50 grams Dark chocolate ( chopped)
2 Eggs
115 grams Butter (softened)
40 grams Carob powder
10-12 Hazelnuts (chopped)
300 milliliters Sour cream

1
Preheat the oven to 175u00b0C (350u00b0F). Grease a bundt pan.
2
In a bowl, mix together flour, baking powder, baking soda,salt and carob powder. Set aside.
3
In a mixer, beat the sugar and butter until fluffy and creamy. Add the eggs, one at a time and when they are absorbed, add the sour cream.
4
Add the vanilla bean and the cognac.
5
Turn the mixer off and fold in the flour mix, beat no more than 5 seconds. Finally you add the chocolate and the hazelnuts.
6
Pour the batter into the prepared cake pan and smooth the top with a spoon. Bake for 45-50 min. or until the cake tester comes out clean.
7
Let the cake cool in its pan for 20 minutes, then invert the cake onto a wire rack to cool completely.

1007

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 grams Flour (sifted), 200 grams Palm sugar, 1,5 teaspoons Baking powder, 0,5 teaspoons Baking soda, and more.

Yes, Carob Hazelnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carob Hazelnut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions