This cake wasn’t born out of a craving for something extravagant. It came together quietly, in a slow afternoon rhythm, with a few ingredients I had on hand and a feeling that I wanted to create something gentle.

The crust is made of oats, coconut flour, and buckwheat — no oil, no sugar, just whole foods and a flax egg to bind everything together. It has a soft, rustic texture that holds the creamy center without being too heavy.

The filling is where the coziness lives. Creamy coconut yogurt, spiced lightly with cinnamon, sweetened with a touch of erythritol, and folded with roasted hazelnuts. It’s not overly sweet, just enough to balance the nuttiness.

On top, a chocolate glaze with a sprinkle of chopped chocolate and more hazelnuts. 

It’s best enjoyed chilled, but I won’t judge you if you try a warm slice straight from the oven. That’s the magic of baking at home - it’s all yours! 😉

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Hazelnut Cake

Crust Ingredients

• 1 tablespoon ground flaxseed + 2.5 tablespoons water (flax egg)

• 1 cup oats

• 1 cup coconut flour

• ½ cup buckwheat flour

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg (optional)

• Pinch of salt

• 1 to 3 tablespoons plant milk (if needed for binding)

Filling

• ¾ cup thick coconut yogurt

• 2 tablespoons crushed roasted hazelnuts

• 1 to 2 teaspoons erythritol (adjust to taste)

• ½ teaspoon ground cinnamon

• ¼ teaspoon vanilla extract or powder (optional)

Topping

• 1 tablespoon chopped dark chocolate

• 1 tablespoon chopped roasted hazelnuts

• A bit of chocolate coconut yogurt

• Optional: extra whole hazelnuts or chocolate curls for decoration

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Instructions

1. Preheat the oven to 180°C (355°F).

2. In a small bowl, mix the ground flaxseed and water. Let it sit for 5 to 10 minutes to thicken.

3. In a large bowl, combine the oats, coconut flour, buckwheat flour, cinnamon, nutmeg (if using), and salt.

4. Add the flax egg and mix until crumbly. Add plant milk one tablespoon at a time, only if the dough is too dry to hold together.

5. Press the dough into a small tart or cake pan, forming a rustic edge. Prick the base gently with a fork.

6. Bake for 10 to 12 minutes. Let it cool slightly before adding the filling.

7. In a clean bowl, stir together the coconut yogurt, hazelnuts, erythritol, cinnamon, and vanilla.

8. Spread the filling over the cooled crust and smooth the top.

9. Decorate with chocolate yogurt, chopped chocolate, and hazelnuts around the edge and center.

10. Chill in the refrigerator for 30 to 60 minutes before serving.

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Storage

Store covered in the refrigerator for up to 3 days.

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Nutrition (per slice, approx. 1/8 of cake):

• Calories: ~130

• Carbohydrates: ~14 g

• Fat: ~6 g

• Protein: ~2 g

• Fiber: ~3 g

Note: based on unsweetened coconut yogurt and 85% dark chocolate