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torta soffice nocciole vegan hazelnut cake

Hazelnut vegan sponge cake

Preparazione 15 min
Cottura 40 min
Tempo totale 55 min
Porzioni 8


  • 100 grams hazelnut shelled
  • 120 grams brown sugar
  • 200 grams spelt flour
  • 50 grams spelt whole flour
  • 12 grams baking powder
  • 1 pinch salt
  • 300 grams jam raspberry
  • q.s. brown sugar


  • Turn on the oven at 360°F. Line a 9 inch round mold with parchment paper and set aside.
  • Blend hazelnuts and brown sugar to obtain a coarse flour, then put it in a bowl along with spelt flours, baking powder and salt. Mix well with a whisk.
  • Add the water little by little, stirring constantly with the whisk, until you get a smooth batter.
  • Pour the hazelnut cake batter into the mold and bake for 40 minutes, check with a toothpick and take the cake out of the oven if it comes out clean.
  • Let the cake cool down completely then cut it into two equal disks. Spread the lower with raspberry jam, top with the other disk and sprinkle with icing sugar, then enjoy.


The vegan hazelnut sponge cake keeps well at room temperature up to 5 days, in an airtight cake stand or container.
Spelt flour can be substituted with the flour you prefer, the same for the jam that can be of the fruit you like most.