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.