Maple Hazelnut Cake

Prepare yourself for the most scrumptious flavors of the season! This cake features the softest sponge packed with the delightful taste of hazelnuts, all harmoniously paired with the creamiest maple frosting.

Maple Hazelnut Cake

Maple Hazelnut Cake


  • Cake:
  • 2 ½ cups self-rising flour
  • 1 cup ground roasted hazelnuts
  • 1 tsp baking powder
  • ½ tsp bicarbonate soda
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1 ½ cups dairy-free milk
  • 1 tsp apple cider vinegar
  • ½ cup dairy-free yogurt
  • ½ cup light olive oil
  • 1 tsp hazelnut extract
  • Maple Buttercream:
  • 1 cup dairy-free butter, softened to room temperature
  • 4 cups powdered sugar
  • 4 tbsp maple syrup


  1. Preheat the oven to 340°F.
  2. Line 3 round cake tins (6-inch size).
  3. Mix the milk and vinegar, and set it aside to thicken.
  4. Combine the remaining wet ingredients.
  5. Sift in the dry ingredients.
  6. Pour the batter into the tins.
  7. Bake for 20-30 minutes, ensuring the sponge springs back when touched, and a knife inserted into the middle comes out clean.
  8. Allow the cakes to cool before leveling them off.
  9. Using a hand mixer or a paddle attachment on your stand mixer, cream the butter until it's creamy and light in color at medium-high speed. Gradually add the powdered sugar, scraping down the bowl's sides with each addition. Mix in the maple syrup.
  10. Layer the cakes with the frosting once they've cooled down.

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