*For those who have a hazelnut allergy, you can of course substitute with ground almonds, Sugar-free Almond milk and roasted almonds on top!
Preheat the oven to 180°C.
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.
Pour the mixture into a rectangular baking tin and bake for 45 – 50 min or until a knife comes out clean.
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!