Raspberry Hazelnut Cake

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spring flowers

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Raspberry Hazelnut Cake

It’s scary how much I am loving the simple life. For years, my motto has been more simplicity and less toxicity. With a slow and steady reduction in items and things, I am making room for things that really matter in this short life we life. Lately, I’ve been questioning the importance of continuously chasing success or better yet questioning my idea of success and wondering whether that aligns with living a simpler life. How I feel about things is changing and changing things can be life altering. Sometimes the atmosphere in your life changes and sometimes it’s your priorities that are no longer the same.  What I hope will never change is my love for a good vegan cake… This is my spring raspberry hazelnut cake. It is as good as it looks and is really easy to make.


For the dry mix:
2 cups whole spelt flour
2/3 cup toasted hazelnuts
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
For the wet mix:
1/4 cup fresh almond milk
1/2 cup almond oil
1/4 cup ground flax seeds
1 1/2 cup maple syrup
1 teaspoon apple cider vinegar
1 cup frozen raspberries
1 tablespoon vanilla extract
For the filling and the vanilla cream:
1 cup frozen raspberries
2 tablespoons rice malt syrup
1 1/4 cup fresh almond milk
1 cup coconut milk
70 ml maple syrup
1 1/2 teaspoon agar powder
1 teaspoon vanilla paste
1 1/2 tablespoons cornflour


  • To make the cake
    • Preheat the oven to 180ºC. Oil the cake tins and set aside.
    • Place the toasted hazelnuts in a food processor and add 1/4 cup of  the spelt flour; blend until finely ground. Place in a bowl and sift in remaining spelt flour, baking powder and bicarbonate of soda. Whisk together till nicely combined.
    • In another bowl, combine almond milk, almond oil, ground flax seeds, maple syrup, apple cider vinegar and whisk to emulsify. I like to use a hand held mixer to achieve a nice consistency. Add raspberries, the vanilla extract and gently mix.
    • Add flour mixture to the wet mixture till evenly combined. Divide the cake mix between the two cake tins and bake for 35 minutes. Remove from the oven and let cool on a wire rack.
  • To make the filling and the vanilla cream
    • Combine raspberries and rice malt syrup in a small pan and bring to boil. Reduce heat to low and cook raspberries for a few minutes until soften and juicy. Remove from the heat and let cool.
    • Place 1 cup of the almond milk, the coconut milk and maple syrup in a small saucepan. Sprinkle the agar over the top and whisk together while brining the mixture to boil. Continue to cook at simmer for another five minutes. While this simmers, mix 1/4 cup of almond milk with the cornstarch to form a paste. Add the cornstarch paste to the pan and keep whisking as it come to the boil. The mixture should start becoming much thicker. I keep it on the stove and keep whisking over low heat till I feel the mixture becoming thicker. Then remove from the heat and add the vanilla paste. Pour the mixture into a clean bowl and let cool down. Then cover and refrigerate for at least two hours. Once it’s set, this will be a fairly solid mixture. Add a bit of almond milk to the mixture and blend till silky smooth. At this point, you can choose to refrigerate the cream for another few hours or overnight or if the constancy is good and firm you can start assembling the cake.
  • To assemble the cake
    • Start by placing one of the cakes on the base of your choice and spread the top surface with a generous amount of vanilla cream then the raspberry filling. Add the second cake on top, ice the top and sides with remaining vanilla cream. Garnish with fresh raspberries if available. This cake will tolerate the fridge, but keep in mind that the vanilla cream will slightly discolor. Take care to properly cover.

Note: it’s best to make the cream ahead of time or even the night before. It’s important that the filling is completely set and firm before blending. Also, in this recipe I use freshly made almond milk. Whenever possible, I get freshly made almond milk from my local grocer and use it for baking.

    • Ines | By the Sea said:

      Hi Maikki, thank you! I used two 7inch(18cm) cake tins. If you have something slightly smaller it should still work.

  • Lorena said:

    Hi Ines! I'm so in love with your blog and your beautiful recipes and I'm so glad to have found it! I've only recently started to experiment with vegan cakes and I must say they are not much more difficult to make than regular non vegan ones, at least for me the success-failure ration is the same =) A quick question, do you prefer springform or removable bottom pans for your cakes? I've never used a removable bottom pan since I'm always afraid the batter would leak. What's your experience with it?

    • Ines | By the Sea said:

      Hi Lorena, thank you! I always hope people will stop in and realize that if they prefer or are stuck for ingredients we can definitely make cakes that are vegan. There are some limitations for which there are no alternatives, but that's ok....To be honest, I was a bit hesitant about the removable bottom pan for the same reason. Will it leak? To this day, nothing has leaked. I've made cakes, raw cheesecakes and no catastrophe yet. I would prefer a springform for raw cheesecake otherwise no preference. I have to say though, I am guilty of not lining them with parchment paper. I hate doing it because it's so wasteful. On the other hand, how safe are these non-stick etc pans...Ako imas dobar prijedlog za type of pans materials please do share, as of late ja volim enamel. Izgleda starije i kad napravim apple pie super izade. :)