This is our plant based version of a traditional Italian Caprese cake, with the twist of hazelnut instead of almond. If you love moist, brownie-style chocolate cake but also the crunchiness of hazelnut, then this recipe is for you!

The recipe yields for a 20cm round cake tin.


80g plain flour

100g ground hazelnuts/almonds

2 teaspoons baking powder

40g cocoa powder

75g sunflower oil

100g soy milk or other non dairy milk

125g soy yoghurt

80g muscovado sugar

Icing sugar to dust


  1. Grease and flour the cake tin, set aside.
  2. In a bowl, add the wet ingredients: muscovado sugar, soy milk, soy yoghurt and sunflower oil. Whisk well with a hand or electric whisk.
  3. Mix the dry ingredients together, then sift them into the bowl with the wet ingredients.
  4. Fold them in with a spatula, until everything is incorporated
  5. Pour the mixture in the cake tin and bake at 180°C for 30 minutes
  6. Do the wooden stick test, if it comes out clean, your cake is ready.
  7. Let it cool down completely, then dust with icing sugar using a sieve. 
  8. Enjoy on its own or with some vanilla ice-cream!

Recipe and photo by Ariana Zampieri. 

You can find the video recipe on: 



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