Vegan Hazelnut Cake

Vegan hazelnut cake - Hazelnut drink Ecomil (Judith Gilles)


  • 250g ground hazelnuts*
  • 150g spelt or buckwheat flour as gluten-free option
  • 100 – 120g  raw cane sugar 
  • 2 tsp baking powder
  • 1 tsp cinnamon 
  • 1 pinch of salt 
  • 320ml Ecomil Sugar-free Hazelnut drink 
  • 4 tbsp maple syrup

For the drizzle:

  • 70g dark chocolate, melted
  • 3 tbsp roasted, chopped hazelnuts*

*For those who have a hazelnut allergy, you can of course substitute with ground almonds, Sugar-free Almond milk  and roasted almonds on top!


  1. Preheat the oven to 180°C. 
  2. Combine all dry ingredients (ground hazelnuts, flour of choice, raw cane sugar, baking powder, cinnamon and salt) in a mixing bowl. Add the hazelnut drink and maple syrup and whisk until the batter is homogenous and without any remaining clumps. 
  3. Pour the mixture into a rectangular baking tin and bake for 45 – 50 min or until a knife comes out clean. 
  4. Allow the cake to cool down before removing it from the cake tin and coat with melted chocolate and roasted hazelnuts if desired. 

Tip: you can add on the top hazelnut butter, stirred fruits or yoghurt and granola to make it tastier! 

Thank you Judith! Find her recipes on Instagram @judiliciousandnutritious and on her blog.