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hazelnut cake and ganache

Hazelnut Snack Cake

Cover with ganache or eat as-is, this cake is pure delight
Prep Time 30 mins
Cook Time 30 mins
Course Dessert
Cuisine Italian
Servings 6


Cake batter

  • 1 ¼ cup all-purpose flour (plus a bit more to prep the cake pan)
  • 1 ½ tsp. baking soda
  • 1 cup hazelnut flour
  • ¾ cup sugar
  • 1 cup almond milk (or cow milk if desired)

Ganache and Topping

  • ½ cup heavy cream
  • ½ cup chocolate chips or chocolate bar, roughly chopped
  • ½ cup hazelnuts, chopped


  • Preheat oven to 350° F. Butter and flour an 8" cake pan or springform pan.
  • Sift together flour and baking soda. Add hazelnut flour and sugar and mix well.
  • Stir in almond milk. Mix until the batter is smooth and pour into the prepared cake pan.
  • Bake at 350° F for 45 minutes - until a toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan.
  • Remove from oven, cool completely. Remove from cake pan and either eat right away or frost with chocolate ganache. See recipe below.

Ganache (prep time - 10 minutes)

  • Add water to a bain-marie or double-boiler, bring water to a boil and place the upper pot on top, making sure it does not touch the boiling water below. Add the cream and let it warm.
  • Have chocolate waiting in a separate bowl. Once the cream is warmed, remove from heat and pour over chocolate, letting the chocolate melt in the cream. Using a whisk, stir rapidly until the cream and chocolate have emulsified creating a smooth creamy sauce.
  • Once the cake has cooled completely, spread the ganache over the top and sides. Sprinkle with chopped hazelnuts. Last but not least, chow down!
  • Will keep in a covered container in the fridge for one week.