How to Make Coffee Nutella Snack Cake
Say you’re making a big carafe of Chemex but you can’t finish it all. What do you do with that last bit? You make Coffee Nutella Snack Cake really fast before the coffee gets cold. The world’s favorite drink and hazelnut spread together in one delicious snack cake that you can eat whenever you want. Have a slice for breakfast, elevenses, lupper (the meal between lunch and supper), dessert, or at midnight under a full moon. The “snack” part of the name takes the time restriction right off this recipe, so go nuts!
Speaking of nuts, there are walnuts on it, which are full of antioxidants and omega-3s! This snack cake is indulgent, but not too rich, so even this pickiest of choco-fanatics can enjoy it.
Coffee tames what would be an overwhelmingly chocolatey sensation with a pleasant bite, balancing out the recipe. And the nuts bring in an earthy, somewhat savory vibe. You know those times you want a snack but don’t truly know what kind? This snack cake will satisfy cravings you never knew you had.
FRC baker and coffee lover Court Cizek stumbled across this recipe in the pages of Cosmopolitan and knew she had to make it her own, so let’s get to it. Break out your bread pan, parchment paper, and a mixing bowl!
COFFEE NUTELLA SNACK CAKE
Prep Time: 20 mins. | Cook Time: 70 mins. | Makes: 1 loaf
- 3/4 cup turbinado sugar
- 1 large egg
- 1/2 cup Nutella
- 1/2 cup oil (or 1/4 cup applesauce)
- 1/2 cup almond milk
- 1 tsp. vanilla extract
- 3/4 tsp. kosher salt
- 1/2 cup cocoa powder
- 1 cup all-purpose flour (we used wheat flour)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 cup hot Fresh Roasted Coffee (we used FRC Medium)
- 1/4 cup dark chocolate chunks
- 4 tbsp. walnuts, chopped to your liking
- Preheat the oven to 350°F. Grease a standard bread loaf pan and line it with a sheet of parchment paper so that it hangs over two of the sides. This’ll make transferring your loaf a breeze.
- Mix together the egg and sugar for one minute until pale and frothy. Whisk in the Nutella, oil, milk, vanilla, and salt until smooth. Finish the mixture off with the cocoa powder, incorporating until no lumps remain.
- We hope your whisking wrist is strong because we’re not done yet. Add in the flour, baking powder, and baking soda, whisking until there are no clumps. Time to add your coffee! Finally, fold in the chocolate chunks.
- Pour your batter into the greased, parchment-papered pan, making sure to pop any pesky air bubbles by tapping the side of the pan.
- Bake for around 70 minutes, taking it out to test with a knife or skewer around the 60-minute mark. Cool for 15 minutes.
- Then lift the snack cake out of the pan using those overhanging parchment strips (see, they came in handy)! Slice up and serve!