Hazelnut Sugar Free Cake Recipe
with a Coffee Glaze
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!
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)
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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