Hazelnut Peach Cake

8 December 2022


  • 220 grams ground hazelnuts
  • 180 grams teff flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 150 ml (2/3-cup) unsweetened plant based milk
  • 1 1/2 teaspoons apple cider vinegar, organic
  • 150 grams (3/4-cup) maple syrup
  • 120 ml (1/2-cup) extra virgin olive oil or if you want to use less oil, half aquafaba, half olive oil
  • 100 gr peaches, organic
  • 1 tsp vanilla extract
  • Peaches to decorate

optional spices:

  • ¼ tsp cinnamon, powder
  • ¼ tsp clove, powder
  • ¼ tsp nutmeg, powder


Preheat your oven to 180°C (350°F)
line cupcake tin with 12 liners or grease with some olive oil.
Mix plant based milk & apple cider vinegar together and let rest for 10 minutes
Mix flours, baking powder, baking soda, salt & optional spices
Add sweeteners & vanilla extract to the soy milk mixture
Add extra virgin olive oil & aquafaba to the liquid mixture
Mix in dry mixture into the liquid mixture until well combined
Fold in the fruit
Pour into muffin tins or a cake pan & top with sliced strawberries
Bake at 175 degrees for 25 minutes if muffins or 45 minutes if a cake
Let sit 10 minutes before serving


To use less maple syrup, you can try ½ maple, ½ coconut sugar.
For the kids, if you want a less sweet version use 75 gr stewed diced apples & golden raisins, 75 gr maple syrup.