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Hazelnut Mini Cakes

Hazelnut Mini Cakes

Cooking Time : 20 mins
 Serving Size : 12 mini cakes
Fancy a delicious Gluten Free and Lactose Free dessert? This one is for you. Make a batch for your friends, they’re gonna love them!


  • 1 1/4 Cup Gluten free flour 
  • 2/3 Cup hazelnuts, toasted and finely ground
  • 3/4 Tsp salt
  • 1/2 Tsp baking powder
  • 1/4 Tsp baking soda
  • 1 Cup maple syrup 
  • 2/3 Cup coconut oil, melted but not hot 
  • 2 Tsp vanilla extract
  • 1 Cup  Organic Almond Milk 
  • 3/4 Cup chocolate chips


Preheat the oven to 170°C.

To make the cupcakes:

  • Grease a 12-cup muffin tin and set it aside.
  • In a large bowl, whisk together the flour, hazelnuts, salt, baking powder and baking soda.
  • In a separate medium bowl, whisk together 2/3 cup of the maple syrup,1/3 cup of the coconut oil, vanilla, and 2/3 cup of the Almond milk.
  • Whisk the wet ingredients into the dry ingredients and then pour into the muffin tins.
  • Bake them until a toothpick inserted into the center comes out clean, approximatively 15 minutes.
  • Let cool in the pan for 5 minutes then transfer to a cooling rack.

To make the ganache:

  • Place the chocolate chips and 2 tbsp of the coconut oil in a microwave-safe bowl and heat for 30 seconds , stirring after each, until the chocolate is fully melted.
  • Stir in 1 tbsp of the Almond milk and 2 tbsp of the maple syrup, and then continue stirring for a few minutes until the ganache cools slightly.
  • To decorate, pour the ganache over the cakes so that it drips down the sides. top with hazelnuts as desired.

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