Hazelnut Cake or Healthy French Hazelnut cake inspired by Le creusois recipe.
Hazelnut cake or French Le Creusois, revisited gluten free and dairy free, a typical French cake from the Creuse region in France. It is a light and moist hazelnut cake recipe that French people eat as a dessert or for afternoon tea.
Hazelnut Cake – Inspired by French Le Creusois Cake
The original French recipe use butter – of course ! – and tons of sugar. But, after few attempt I achieve a similar cake texture and taste using coconut sugar and coconut oil. You know I am passionate about developing clean eating recipes without refined ingredient. Well, this one is another great success in my kitchen today, and all the family loves this simple hazelnut cake. I adapted the original recipe to be gluten free, no refined sugar and dairy free. I also tested the recipe egg free using aquafaba as a egg white replacement. So if you are vegan, you can make this cake easily, simply sub the egg white by 12 tablespoon of aquafaba which is basically all the liquid of your can of chickpea.I find it perfect as an afternoon tea cake but it works for any occasion. I used Hazelnut meal in this recipe. I made it myself – I simply grounded raw hazelnut. into a powder in my food processor. You can also use hazelnut meal or hazelnut flour if you can find it easily – no my case in Auckland.
Gluten free French Hazelnut Cake, an healthy version of Le Creusois french recipe with NO processed ingredients, no refined sugar, dairy free, gluten free. A delicious light and moist cake for any occasion.
Heat the oven to 340F (170C) .
Grease a cake tin - I used a 20 cm diameter round cake tin.
Using an electric beater, beat the egg whites and coconut sugar together on a medium speed until it forms a light cake batter.
Stir in the ground hazelnuts, brown rice flour, baking powder, orange juice and vanilla extract.
When combined add in the melted coconut oil
Bake for 20- 25 minutes or until a skewer inserted in the middle of the cake comes out clean.
Cool down on a rack while you prepare the chocolate ganache
Vegan option: replace the 6 egg white by 12 tablespoon of aquafaba. Note that 1 egg white equal 2 tablespoon of aquafaba (chickpea brine).