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Orange, Hazelnut and Caramel Vegan Loaf

This lovely moist loaf is not only completely vegan but it also comes with a delicious caramel drizzle 

8 Portions

Easy 50 Minutes



For the recipe Orange, Hazelnut and Caramel Vegan Loaf

For the loaf:

tablespoons Hazelnut Butter (x2) peanut or almond butter will also work fine
125 ml Maple Syrup plus 1 1/2 tablespoon
tsp Dr. Oetker Caramel Flavour (1/2 a teaspoon) ( or Caramel Flavour 2 tsp)
150 ml Coconut Cream
180 ml Hazelnut Milk
Oranges (x2)
tsp Apple Cider Vinegar (1 1/2 teaspoon)
75 g Blanched roasted hazelnuts
150 g Plain Flour
1 Dr. Oetker Baking Powder Sachet
1 Dr. Oetker Bicarbonate of Soda Sachet
60 ml Sunflower Oil plus extra to grease




For the caramel drizzle; mix the hazelnut butter, 1½ tbsp of the maple syrup and the caramel extract until combined then whisk in the coconut cream until smooth. Set aside in the fridge


Pre-heat the oven to 180C, 160C fan, gas 4. Grease a 450g loaf tin and line with baking parchment


In a jug add the hazelnut milk to the vinegar and set aside for 10 mins. finely grate the zest of one of the oranges, slice the zest off the other one into thin strips and reserve for decoration


Blend 60g of the hazelnuts in the food processor until finely ground. In a medium bowl mix them with the flour, baking powder and bicarbonate of soda


Mix in the oil and fine orange zest with the hazelnut milk until smooth, add the Maple Syrup, then pour into the bowl with the dry ingredients, folding together gently using a balloon whisk until just combined. Pour into the tin and bake for 30-35 mins or until an inserted skewer comes out clean. Once cool enough to handle turn out on a wire rack to cool completely


Drizzle over a little of the caramel topping (serve the rest on the side), chop the remaining hazelnuts and sprinkle over the cake along with the zest strips

Nutritional Information For the recipe Orange, Hazelnut and Caramel Vegan Loaf

Per serving Per 100g/ ml
Energy 26010kJ
Fat 604g 56g
Carbohydrate 86g 8g
Protein 135g 13g