Mocha Hazelnut Cake Recipe

Name: Mocha Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs, separated; 2 whole eggs; 1/2 cup light agave nectar; 1 teaspoon finely grated orange zest; 1 1/4 cups finely ground hazelnuts, raw not toasted, or almond meal; 12 ounces firm silken tofu; 2 tablespoons nonhydrogenated butter substitute, melted; 1/3 cup light agave nectar; 1 teaspoon unsweetened soy milk; 1 tablespoon natural coffee substitute or instant coffee (for gluten-sensitive); 1 tablespoon unsweetened cocoa powder; Pinch of sea salt; 1/2 teaspoon vanilla extract; Dark Chocolate Ganache Frosting (page 108) or Vegan Chocolate Ganache Frosting (page 108)

Servings: persons

4 large eggs, separated
2 whole eggs
1/2 cup light agave nectar
1 teaspoon finely grated orange zest
1 1/4 cups finely ground hazelnuts, raw not toasted, or almond meal
12 ounces firm silken tofu
2 tablespoons nonhydrogenated butter substitute, melted
1/3 cup light agave nectar
1 teaspoon unsweetened soy milk
1 tablespoon natural coffee substitute or instant coffee (for gluten-sensitive)
1 tablespoon unsweetened cocoa powder
Pinch of sea salt
1/2 teaspoon vanilla extract
Dark Chocolate Ganache Frosting (page 108) or Vegan Chocolate Ganache Frosting (page 108)

1
Preheat the oven to 325F.
2
Lightly oil two 9-inch cake pans with canola oil spray and line the bottoms with parchment paper.
3
To make the cake, using an electric mixer beat the 4 egg yolks, the 2 whole eggs, 6 tablespoons of the agave nectar, and the orange zest until creamy and pale in color, about 1 to 2 minutes.
4
Gradually stir in the hazelnuts until mixed evenly.
5
In a separate bowl, beat the 4 egg whites at medium high speed until soft peaks form, about 2 minutes.
6
Add the remaining 2 tables-poons agave nectar and beat until slightly stiffer peaks form, another 1 to 2 minutes.
7
(Do not overmix.)
8
Gently fold the beaten egg whites into the hazelnut mixture.
9
Pour the batter into the prepared pans and bake for about 35 minutes, or until a toothpick inserted into the centers of the layers comes out clean.
10
Remove from the oven and let rest for 5 minutes.
11
Invert onto a cooling rack and peel off the parchment paper.
12
Let cool completely.
13
Prepare the filling by blending the tofu in a food processor until smooth and creamy, about 2 to 3 minutes.
14
Add the butter substitute and agave nectar.
15
Blend again until incorporated.
16
Heat the soy milk in the microwave for 5 seconds, add the coffee substitute, stir to dissolve, and pour into the food processor.
17
Add the cocoa powder, salt, and vanilla extract and blend until all the ingredients are well combined.
18
To assemble the cake, top the cake layer with the filling and spread evenly with an offset spatula or knife.
19
Top with the second layer and glaze with the ganache frosting by spooning it over the top and sides of the cake, smoothing it out with the spatula.

711

kcal

Calories

Fat

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 4 large eggs, separated, 2 whole eggs, 1/2 cup light agave nectar, 1 teaspoon finely grated orange zest, and more.

Yes, Mocha 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!

Mocha Hazelnut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions