Hazelnut Sugar Free Cake Recipe
with a Coffee Glaze

cake hazelnut

Which of your guests will be the first to guess that this sugar free cake recipe uses stevia and agave nectar to sweeten it instead of sugar? A homemade hazelnut coffee glaze adds a beautiful finish. Special Thanks to Suzanne Santer Brigham for this recipe!

Wet Ingredients

1 ½ cups strong brewed coffee
2/3 cup canola oil
½ cup agave nectar
2 pkg stevia
2 T white vinegar
2 t vanilla
¼ t of hazelnut flavoring
(or substitute ½ t almond extract)

Dry Ingredients

3 cups all-purpose flour
¼ cup cocoa powder
2 t baking powder
½ t baking soda
½ t salt
1 t freshly ground nutmeg
2/3 cup finely chopped toasted hazelnuts-reserve 1 T for the top (you can substitute almonds, if you prefer)

Pre-heat oven to 350'F. Whisk together first seven ingredients in a medium sized bowl.

Then add in the eggs and whisk again.

In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda, salt and nutmeg, and hazelnuts. Add in the wet ingredients. Mix until combined.

Spray a 10” tube pan with cooking oil spray. Pour batter into pan. Bake at 350 degrees for 1 hour.Let cake sit in the pan for 15 minutes before turning out onto a rack In the meantime, you can make a hazelnut syrup to glaze the cake, if you like.

Hazelnut coffee glaze:
1 cup brewed coffee
1/8 t hazelnut flavoring
¼ cup agave nectar
(If you’re not worried about sugar, you can add 1 T of Hazelnut liqueur after removing from the heat.)

Place ingredients in a medium sauce pan and reduce until down to a ½ cup liquid. (Boil for 10-12 minutes, stirring occasionally.) Pour a few teaspoons of the glaze onto the cake and wait five minutes before turning out onto a baking rack. Then pour on the top and sides of the cake and top with the reserved hazelnuts. (It helps to use a large plate underneath the rack to catch the drips. ) Makes about 12 servings.

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