Mini Hazelnut Cakes
  • 1/2cup hazelnuts
  • 1cup maple sugar
  • 1cup all-purpose, unbleached white flour
  • 2/3cup whole-wheat pastry flour
  • 2teaspoons powdered egg replacer
  • 2teaspoons baking powder
  • 1/2teaspoon fine sea salt
  • 8ounces reduced-fat silken tofu, drained
  • 1/2teaspoon almond extract
  • 1/3cup vegetable oil
  • 1/2cup plain soy milk
  • Powdered sugaroptional
  1. Place rack in center of oven and preheat to 350°. Lightly coat a 6-cup mini-bundt pan (or large-cup muffin tin) with nonstick spray. Dust cups with flour and tap out excess.
  2. Scatter hazelnuts on a rimmed baking sheet and toast for 10-15 minutes, taking care not to burn. When cooled a bit, place nuts between two towels and rub until skins come off. Place nuts in a clean, dry food processor with 1 tablespoon maple sugar; pulse just until finely ground.
  3. In a medium bowl, combine ground hazelnuts, flours, egg replacer, baking powder, and salt. In a large bowl, beat together remaining maple sugar, tofu, almond extract, oil, and soy milk with a hand mixer on medium-high speed until well-combined. Using a rubber spatula, fold dry ingredients into tofu mixture.
  4. Divide batter among prepared mini bundt cups and tap pan firmly against the counter to settle batter. Bake at 350° for 25-30 minutes, until crust is crisp and golden and an inserted toothpick comes out clean. Cool slightly, loosen edges and centers, and invert cakes onto a cooling rack. Let cool. Dust with powdered sugar, if desired.
Recipe Notes
Nutrition Facts
Mini Hazelnut Cakes
Amount Per Serving
Calories 1316 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Polyunsaturated Fat 8g
Monounsaturated Fat 9g
Cholesterol 4mg 1%
Sodium 340mg 14%
Total Carbohydrates 30g 10%
Dietary Fiber 2g 8%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING (1 cake): 316 cal, 19g fat (9g mono, 8g poly, 2g sat), 4mg chol, 6g protein, 30g carb, 2g fiber, 340mg sodium