You’ve had kale, cried over tofu, and survived dry January—so yes, you deserve cucumber salad and a hazelnut coffee cake.
This salad crunches like your favorite gossip update, refreshing and drama-free—unlike Brenda from book club.
Then enters dessert, rich with roasted hazelnuts, bold espresso, and the flair of a cake that screams, “I brunch better than you.”
Balance? Baby, it’s a plate with greens on one side and cake on the other.
It’s vegan, obviously—because saving the planet looks great with a forkful of frosting and flawless cucumber slices.
Cucumber Salad with Coffee and Hazelnut Cake
Fresh cucumber salad followed by a moist, nutty coffee-infused hazelnut cake—because we’re all about wellness and wild choices.
Ingredients
Cucumber Salad:
- 2 cucumbers thinly sliced
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- ½ tsp sesame oil
- ¼ tsp salt
- 1 tbsp chopped fresh dill
Coffee & Hazelnut Cake (Vegan):
- 1½ cups all-purpose flour
- ¾ cup coconut sugar
- ½ cup ground hazelnuts
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup brewed coffee cooled
- ⅓ cup sunflower oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions
Cucumber Salad:
- Slice cucumbers into thin rounds or ribbons.
- Mix vinegar, syrup, sesame oil, and salt in a small bowl.
- Toss cucumbers in the dressing.
- Sprinkle with dill.
- Chill for 10 minutes before serving.
Coffee Hazelnut Cake:
- Preheat oven to 350°F (175°C) and grease your baking pan.
- In a bowl, combine flour, hazelnuts, sugar, baking powder, soda, and salt.
- In another bowl, mix coffee, oil, vinegar, and vanilla.
- Combine wet and dry ingredients until just smooth.
- Pour into the pan and smooth the top.
- Bake for 35 minutes or until toothpick comes out clean.
- Cool completely before serving or devouring with zero shame.
Notes
📊 Nutritional Values (Per Serving)
Cucumber Salad:- Calories: 52
- Total Fat: 1.4g
- Saturated Fat: 0.2g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
💪 Vitamins and Minerals (Per Serving)
Cucumber Salad:- Vitamin K: 19%
- Vitamin C: 12%
- Potassium: 9%
- Iron: 10%
- Magnesium: 7%
✨ Additional Notes & Tips
- Add orange zest to the cake batter for a fancy upgrade.
- Sprinkle toasted hazelnuts on top before serving.
- Swap maple syrup in salad with agave if you’re that girl.
- Use decaf coffee if you’re cutting down but still want drama.
- Store leftover cake in an airtight container—it’ll survive longer than most of your dating apps.
