5-Ingredient Swedish Hazelnut Cake (Nötkaka)

I’ve seen a growing trend of bite-sized desserts over the past few years. I feel like desserts are just getting smaller and smaller. The biggest trend that comes to mind are cake pops. They are cute, portable, and perfect to satisfy a small sweet tooth after dinner. I’ve converted many of my recipes to bite-sized treats and know that I prefer several of them to the full-size versions. These Mini Hazelnut Cakes are based on the Swedish dessert, the Nötkaka (or “Nut Cake”). They are pleasantly sweet without an overpowering taste of hazelnuts.

To make these small cakes, the hazelnuts must first be ground down to a powder. This can be done in a food processor or a grinding mill. The cake is traditionally made with hazelnuts with the skin, but can be made with the skin removed as well. I think skinless hazelnuts are easier to find, so those are the ones I used.

5-Ingredient Swedish Hazelnut Cake (Nötkaka)

These Hazelnut Cakes were made in a Mini Bundt Cake Pan, so they are perfect bite-sized treats. You can also make them in a large bundt pan, muffin tin, or loaf pan. Just adjust the baking times accordingly.

What is my favorite part about these Swedish Hazelnut Cakes?

They are made with only 5 ingredients. Usually when I’m done baking, my kitchen looks like it was hit by a tornado. Flour seems to get everywhere. With this recipe, I usually can keep the 5 ingredients pretty contained. Other than the hazelnuts, you probably have 4 of the ingredients in your kitchen already!

5-Ingredient Swedish Hazelnut Cake
Prep time
Cook time
Total time
  • 3 eggs
  • ⅔ cup sugar
  • 1½ cup (150 grams) hazelnuts, ground
  • 1 tbsp all-purpose flour
  • 1 tsp baking powder
  1. Preheat the oven to 340 degrees Fahrenheit.
  2. Grind the hazelnuts into a fine powder using a grinding mill or food processor. Set aside.
  3. In the bowl of a stand mixer, beat together the eggs and sugar until fluffy. Add the ground hazelnuts and stir gently.
  4. Mix together the flour and baking powder, then add it to the egg and hazelnut mixture, stirring gently.
  5. Pour the batter into a prepared muffin tin (or a mini bundt cake pan).
  6. Bake in the preheated oven for 8 to 10 minutes, until golden brown.
If using a bundt cake pan, bake in the preheated oven for 25 to 30 minutes, until golden brown.

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How many servings does this recipe make?