Best Hazelnut Agave Cake Recipes

HAZELNUT AGAVE CAKE

Hazelnut Agave Cake image

Number Of Ingredients 11

Ingredients

3/4 cup agave
1/2 cup butter
1/2 cup dry red wine
2 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon grated lemon peel
1/2 teaspoon ground allspice
1/2 teaspoon ginger
1/2 teaspoon salt
1 cup finely chopped hazelnut

Steps:

Combine agave, butter, wine and eggs beat thoroughly. Combine flour, baking soda, lemon peel, spices and salt mix well. Add dry ingredients to agave mixture beat until thoroughly mixed. Stir in hazelnuts. Pour into greased and floured 13 x 9 x 2-in. pan. Bake at 325°F for 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool 15 minutes on rack invert cake onto serving plate or tray.

Nutrition Facts : Nutritional Facts Serves

MOCHA HAZELNUT CAKE

A most flavorful flourless cake that's airy light in texture but rich and intense in taste.

Yield serves 12

Number Of Ingredients 14

Ingredients

4 large eggs, separated
2 whole eggs
1/2 cup light agave nectar
1 teaspoon finely grated orange zest
1 1/4 cups finely ground hazelnuts, raw not toasted, or almond meal
12 ounces firm silken tofu
2 tablespoons nonhydrogenated butter substitute, melted
1/3 cup light agave nectar
1 teaspoon unsweetened soy milk
1 tablespoon natural coffee substitute or instant coffee (for gluten-sensitive)
1 tablespoon unsweetened cocoa powder
Pinch of sea salt
1/2 teaspoon vanilla extract
Dark Chocolate Ganache Frosting (page 108) or Vegan Chocolate Ganache Frosting (page 108)

Steps:

Preheat the oven to 325°F. Lightly oil two 9-inch cake pans with canola oil spray and line the bottoms with parchment paper.
To make the cake, using an electric mixer beat the 4 egg yolks, the 2 whole eggs, 6 tablespoons of the agave nectar, and the orange zest until creamy and pale in color, about 1 to 2 minutes. Gradually stir in the hazelnuts until mixed evenly. In a separate bowl, beat the 4 egg whites at medium high speed until soft peaks form, about 2 minutes. Add the remaining 2 tables-poons agave nectar and beat until slightly stiffer peaks form, another 1 to 2 minutes. (Do not overmix.) Gently fold the beaten egg whites into the hazelnut mixture. Pour the batter into the prepared pans and bake for about 35 minutes, or until a toothpick inserted into the centers of the layers comes out clean. Remove from the oven and let rest for 5 minutes. Invert onto a cooling rack and peel off the parchment paper. Let cool completely.
Prepare the filling by blending the tofu in a food processor until smooth and creamy, about 2 to 3 minutes. Add the butter substitute and agave nectar. Blend again until incorporated. Heat the soy milk in the microwave for 5 seconds, add the coffee substitute, stir to dissolve, and pour into the food processor. Add the cocoa powder, salt, and vanilla extract and blend until all the ingredients are well combined.
To assemble the cake, top the cake layer with the filling and spread evenly with an offset spatula or knife. Top with the second layer and glaze with the ganache frosting by spooning it over the top and sides of the cake, smoothing it out with the spatula.