{"id":42526,"date":"2025-08-04T13:05:10","date_gmt":"2025-08-04T06:05:10","guid":{"rendered":"https:\/\/9amchef.com\/?p=42526"},"modified":"2025-08-04T13:05:10","modified_gmt":"2025-08-04T06:05:10","slug":"maple-hazelnut-cake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/maple-hazelnut-cake\/","title":{"rendered":"Maple Hazelnut Cake"},"content":{"rendered":"\n
\n
JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

<\/p>\n\n\n\n

The perfect flavor combination for fall! This cake has the softest sponge bursting with hazelnut flavor, paired with the creamiest maple frosting.<\/p>\n\n\n\n

<\/p>\n\n\n\n\n

\n\t

Maple Hazelnut Cake<\/h2>\n\t\t

\n\t\t\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t

Cake:<\/h4>
  • 2 1\/2 cups self-rising flour<\/li>
  • 1 cup ground roasted hazelnuts<\/li>
  • 1 tsp baking powder<\/li>
  • 1\/2 tsp baking soda<\/li>
  • 1 tsp vanilla extract<\/li>
  • 1 cup sugar<\/li>
  • 1 1\/2 cups dairy-free milk<\/li>
  • 1 tsp apple cider vinegar<\/li>
  • 1\/2 cup dairy-free yogurt<\/li>
  • 1\/2 cup light olive oil<\/li>
  • 1 tsp hazelnut extract<\/li><\/ul>

    Maple Buttercream:<\/h4>
    • 1 cup dairy-free butter (softened to room temperature)<\/li>
    • 3 1\/2 cups powdered sugar<\/li>
    • 4 tbsp maple syrup<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. Preheat the oven to 340\u00b0F.<\/li>
      2. Line three 6-inch round cake tins.<\/li>
      3. Mix the milk and vinegar, then set aside to thicken.<\/li>
      4. Add the remaining wet ingredients to the thickened milk mixture.<\/li>
      5. Sift in the dry ingredients and mix until combined.<\/li>
      6. Pour the batter into the tins.<\/li>
      7. Bake for 20-30 minutes, or until the cake springs back when touched and a knife inserted into the center comes out clean.<\/li>
      8. Let the cakes cool before leveling them off.<\/li>
      9. Using a hand mixer or stand mixer with a paddle attachment, cream the butter on medium-high until creamy and light in color.<\/li>
      10. With the mixer on low, add the powdered sugar bit by bit, scraping down the sides of the bowl after each addition. Add the maple syrup and mix until combined.<\/li>
      11. Once the cakes are cool, layer them with the maple buttercream frosting.<\/li><\/ol>\t<\/div>\n\t
        \n\t\t\t<\/div>\n\t
        \n\t\t
        Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
        \n\t

        Maple Hazelnut Cake<\/h2>\n\t\t

        \n\t\t\t<\/p>\n\t

        \n\t\t\t<\/div>\n\t
        \n\t\t

        Cake:<\/h4>
        • 2 1\/2 cups self-rising flour<\/li>
        • 1 cup ground roasted hazelnuts<\/li>
        • 1 tsp baking powder<\/li>
        • 1\/2 tsp baking soda<\/li>
        • 1 tsp vanilla extract<\/li>
        • 1 cup sugar<\/li>
        • 1 1\/2 cups dairy-free milk<\/li>
        • 1 tsp apple cider vinegar<\/li>
        • 1\/2 cup dairy-free yogurt<\/li>
        • 1\/2 cup light olive oil<\/li>
        • 1 tsp hazelnut extract<\/li><\/ul>

          Maple Buttercream:<\/h4>
          • 1 cup dairy-free butter (softened to room temperature)<\/li>
          • 3 1\/2 cups powdered sugar<\/li>
          • 4 tbsp maple syrup<\/li><\/ul>\t<\/div>\n\t
            \n\t\t
            1. Preheat the oven to 340\u00b0F.<\/li>
            2. Line three 6-inch round cake tins.<\/li>
            3. Mix the milk and vinegar, then set aside to thicken.<\/li>
            4. Add the remaining wet ingredients to the thickened milk mixture.<\/li>
            5. Sift in the dry ingredients and mix until combined.<\/li>
            6. Pour the batter into the tins.<\/li>
            7. Bake for 20-30 minutes, or until the cake springs back when touched and a knife inserted into the center comes out clean.<\/li>
            8. Let the cakes cool before leveling them off.<\/li>
            9. Using a hand mixer or stand mixer with a paddle attachment, cream the butter on medium-high until creamy and light in color.<\/li>
            10. With the mixer on low, add the powdered sugar bit by bit, scraping down the sides of the bowl after each addition. Add the maple syrup and mix until combined.<\/li>
            11. Once the cakes are cool, layer them with the maple buttercream frosting.<\/li><\/ol>\t<\/div>\n\t
              \n\t\t\t<\/div>\n\t
              \n\t\t
              Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

              The perfect flavor combination for fall! This cake has the softest sponge bursting with hazelnut flavor, paired with the creamiest maple frosting.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-42526","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42526","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=42526"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42526\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=42526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=42526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=42526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}