Hummus Hazelnut Cake

Name: Hummus Hazelnut Cake
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: International
Ingredients: 200g hazelnut grounded; 200g flour; 250g fresh carrots; 80ml sunflower oil; 150ml oat milk; 160g dates (9 medjool dates); 2 flaxseed eggs (2 tbsp linseed with 4 tbsp water); 2 tsp apple vinegar; 1 tsp baking soda; 2 tsp baking powder; 460g chickpeas, in liquid 760g (check the salt level); 90ml tahini; 50g cacao powder (for baking); 160ml marple syrup; 50g potato starch (or other starch); 2 tbsp hazelnut butter; 12 hazelnuts; cacao powder (for baking)

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In the foreground, a piece of the Hummus Hazelnut Cake is served on a plate with a silver cake fork next to it. Under the plate, you can see a patterned napkin. On the right side stands a cup of coffee with a golden pattern print. Behind is a cake serving plate with the Hummus cake with hazelnut with a silver cake server. All are placed on a table cloth with a branch pattern on it. Hazelnuts and dried chickpeas are scattered around.

This Hummus Hazelnut Cake is delicious, energizing, protein-loaded, and super-healthy! I just love hummus. It is a staple in my diet – so why not introduce it to some desserts? It’s about time to create a sweet hummus cake for all the hummus lovers out there! While it might sound weird at first, trust me. We will use lots of chickpeas with cocoa in the topping. The cream doesn’t taste like chickpeas because the cocoa turns it into a delicious chocolate cream, hmm, so good. The cake base contains grated carrots and hazelnuts. Therefore, the cake is filling – you can give your guests smaller pieces of this one.

Ingredients for making Hummus Hazelnut Cake:

Here you see all the ingredients to make a Hummus Hazelnut Cake.There are many bowls on a tablecloth with a branch pattern. In the large bowl in the center are chickpeas in aquafaber. Around it are bowls of flour, tahini, cocoa for baking, starch, hazelnut puree, grounded flaxseeds, Medjool dates, and grounded hazelnuts. Between the bowls, you can also see glass jars with oat milk, maple syrup, and oil. In the foreground are three smaller glass bowls with apple cider vinegar, baking soda, and baking powder. Next to them are three fresh carrots. Some hazelnuts are scattered around, and a decorative spoon with a squirrel lies next to the bowl with hazelnut puree.

Cake base

Ground hazelnuts
Flour
Carrots
Sunflower oil
Oat milk
Dates
Flaxseed eggs
Apple cider vinegar
Baking soda
Baking powder

Cake topping

Chickpeas
Tahini
Cocoa powder (for baking)
Maple syrup
Potato starch
Hazelnut butter

Decoration

Hazelnuts
Cocoa powder (for baking)

Needed Equipment

Springform pan, mine is Ø 26cm
Blender or hand mixer

How to make Hummus Hazelnut Cake:

Cake Base

Here you can see all the ingredients for the base to make a Hummus Hazelnut Cake. There are seven bowls of different sizes on a tablecloth with a branch pattern. In the large bowl in the middle is flour. Around the flour were bowls of Medjool dates, grounded flaxseeds, and grounded hazelnuts. There are three smaller glass bowls with apple cider vinegar, baking soda, and baking powder. Behind the bowls, you can see two glass jars with oat milk and oil and three fresh carrots.

For the sweetness, we need Medjool dates, pitted and roughly chopped. Drop them in a pot with the oat milk and sunflower oil. Bring everything to a boil for 10 minutes, and purée with an immersion blender.

A hand is holding a huge knife, that is cutting the dates on a wooden cutting board. The wooden board is placed on a tablecloth with a branched pattern. In the background ther is a stainless steel pot.

One hand holds a small jug of oat milk, which is poured into a steel pot with the chopped dates. The pot stands on a wooden trivet on a tablecloth with a branched pattern.

A stainless steel pot with the purred mixture with the dates, stands on a wooden plate on a tablecloth with a branch pattern. The mixture is needed for making the cake base of the Hummus Hazelnut Cake.

Now we can prepare the flaxseed-egg mixture so that it has some time to develop; the mixing ratio is 1:2. I want to replace two eggs, so we take 2 tbsp of ground flaxseed with 4 tbsp of water. Mix well, and leave to swell for 5-10 minutes.

Two hands grate a carrot deep into a glass bowl using a stainless steel grater. The glass bowl stands on a wooden plate on a tablecloth with a branched pattern. Another carrot and the end of a grated carrot lie on the wooden plate.

A glass bowl stands on a wooden coaster on a tablecloth with a branched pattern. There are grated carrots in the bowl.

Next, we need our carrots. Since I have learned that about 85% of the healthy content of carrots lies directly under the skin, I no longer peel them. If using organic carrots with thin skin, the peel won’t bother you at all. So, we wash the carrots and then grate them on a fine grater.

A hand is holding a bowl with flour, which is pured into the glass bowl with the ingredients for the base cake of the Hummus Hazelnut Cake. The bowl stands on a wooden coaster on a tablecloth with a branched pattern.

A hand is holding a small glas bowl with baking soda, which is pured into the glass bowl with the ingredients for the base cake of the Hummus Hazelnut Cake. The bowl stands on a wooden coaster on a tablecloth with a branched pattern.

Next, we can add all the other ingredients to the grated carrots: the flour mixed with the baking powder, the ground hazelnuts, the flaxseed egg, apple cider vinegar, and baking soda. The baking powder and the baking soda with the apple cider vinegar will loosen up our dough nicely.

A hand is holding a glass bowl that stands on a wooden coaster on a tablecloth with a branched pattern. The other hand is holding a wooden spoon and stir together the ingredients for the base cake of the Hummus Hazelnut Cake.

A hand is holding a stainless steel pot with the purred mixture of dates, which is pured into the glass bowl with the ingredients for the base cake of the Hummus Hazelnut Cake. The bowl stands on a wooden coaster on a tablecloth with a branched pattern.

Stir everything well with a spoon, and finally, stir in the date mixture from the pot.

The springform pan with the dough for the Hummus Hazelnut Cake. It stands on a wooden plate on a tablecloth with a branch pattern.

The springform pan with the baked hazelnut cake base stands on a wooden plate on a tablecloth with a branch pattern.

Now, the dough is ready; pour it into a greased springform pan lined with baking paper and bake at 160°C for 30 minutes. To test if the cake is ready, take a wooden stick (a toothpick or wooden skewer); the dough shouldn’t stick to it when inserted into the cake base.

Cake Topping

Here you can see all the ingredients for the cream on the Hummus Hazelnut Cake. There are five bowls on a tablecloth with a branch pattern. In the large bowl in the background are chickpeas in aquafaber. Before, there were bowls of tahini, starch, hazelnut puree, and cocoa for baking. There is also a jar with maple syrup. Some dried chickpeas are scattered around.

And now for the fabulous chickpea cocoa cream! Place the chickpeas in the blender, including the liquid (please check that it is not too salty, some brands have salted aquafaba), and add tahini, hazelnut butter, and maple syrup.

A blender, already filled with a mixture of ingredients for the cream of the Hummus Hazelnut Cake, is placed on tablecloth with a branch pattern. Two hands hold a bowl with chickpeas, it is filled into the blender with the help of a wooden spoon.

Purée everything until creamy (you can also do this with a hand blender), then, add the baking cocoa powder and purée again. Now, scrape our cocoa cream from the blender and put it into a bowl.

One hand rubs the starch into the hummus and cocoa cream. A stainless steel bowl filled with hummus and cocoa cream is placed on a wooden plate on a tablecloth with a branch pattern.

One hand stirs the starch into the hummus cacao cream with a silver fork to thicken it. The hummus cacao cream is in a stainless steel bowl, placed on a wooden plate on a tablecloth with a branch pattern.

Gradually add the potato starch to the cream through a sieve and mix it with a fork. Finally, we have a really firm, delicious cocoa cream that we can pile high on the cake!

For the decoration, we can simply dust the whole cake with baking cocoa powder, which works best with a sieve. Then, we take 12 hazelnuts, cut them in half with a knife, and toast them in a pan. Remove as much of the skin as possible and place the flat side of the kernels in a circle around the edge of the cake. I then kept the cake in the fridge until serving. Enjoy!

In the foreground, is a cake serving plate with the Hummus Hazelnut Cake with a silver cake server. Behind on the right side, slightly blurred, a piece of the Hummus Hazelnut Cake is served on a plate with a silver cake fork next to it. Under the plate, you can see a patterned napkin. On the left side stands a cup of coffee with a golden pattern print. All are placed on a table cloth with a branch pattern on it. Hazelnuts and dried chickpeas are scattered around.

FAQ :

Do you know flaxseed-egg?

To replace an egg as a binding agent, take ground flaxseed and water in a ratio of 1:2. If you want to replace one egg, take 1 tbsp of ground flaxseed with 2 tbsp of water and leave the mixture to swell for 5-10 minutes – the flaxseed-egg is ready. The texture changes to a slimy consistency, which binds moisture during savory cooking and sweet baking. It leaves no taste of its own in the dishes.

Two glass bowls are placed on a tablecloth with a branched pattern. Both bowls contain ground flaxseed. In the front glass bowl, the flaxseed is completely swollen.

I hope you enjoyed this Hummus Hazelnut Cake recipe. Let me know what you think in the comments below!

Ingredients for making Hummus Hazelnut Cake:

How to make Hummus Hazelnut Cake:

Cake Base

Cake Topping

FAQ :

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