Name: Vegan Chocolate Hazelnut Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 300 g (2 ½ cups) plain (all-purpose) flour; 80 g (¾ cup) cocoa powder; 2 teaspoons baking powder; 2 teaspoons bicarbonate of soda; ½ teaspoon salt; 130 g (4 ½ oz) ground roasted hazelnuts (hazelnut flour); 240 ml (1 cup) unsweetened non-dairy milk (soy recommended); 140 g (½ cup + 4 teaspoons) unsweetened non-dairy yogurt (Coconut Collaborative recommended); 160 ml (⅔ cup) neutral oil; 300 g (1 ½ cups) light brown soft sugar; 2 Tablespoons lemon juice; 4 teaspoons vanilla extract; 250 g (9 oz) vegan hazelnut flavoured chocolate (finely chopped, Vego Melts recommended); 250 ml (1 cup) vegan double cream (Elmlea double, Oatly whippable, or coconut cream); Chopped roasted hazelnut for decoration

There is something truly magical about a rich, moist cake that brings together the deep flavors of chocolate and the buttery crunch of hazelnuts, and that’s exactly what this Vegan Chocolate Hazelnut Cake Recipe delivers. It’s one of those recipes that feels like a warm hug after a long day, yet light enough to share with a crowd. Made entirely without animal products, this cake uses simple, wholesome ingredients to create a dessert that’s indulgent, satisfying, and perfect for anyone who loves the combination of chocolate and nuts. Whether you’re vegan, dairy-free, or just looking for something new to wow your friends, this cake will quickly become a treasured favorite.

Ingredients You’ll Need

A white bowl filled with two dry ingredients side by side, each taking about half of the bowl's space; the left half holds a light brown, crumbly texture with fine specks, while the right half contains a darker, smooth powder with a hint of purple-gray. The bowl sits on a white marbled surface, and the image is shot from above, showing the clear division of the two powders inside the bowl photo taken with an iphone --ar 4:5 --v 7

Don’t let the list intimidate you – these ingredients are straightforward but essential, each playing a key role in the taste and texture of this cake. From the cocoa powder’s rich chocolatey depth to the ground hazelnuts adding that irresistible nutty aroma, every component is a small piece of the delicious puzzle.

Plain (all-purpose) flour: The foundation for your cake’s tender crumb, making every bite soft and fluffy.
Cocoa powder: Packs the deep, chocolatey punch that makes this cake irresistibly rich.
Baking powder and bicarbonate of soda: Leavening agents ensuring your cake rises beautifully and stays light.
Salt: Enhances the other flavors and balances out the sweetness perfectly.
Ground roasted hazelnuts: Adds a nutty texture and natural flavor that’s truly next-level delightful.
Unsweetened non-dairy milk: Keeps the batter smooth and moist without dairy.
Unsweetened non-dairy yogurt: Gives extra moisture and slight tanginess to balance sweetness.
Neutral oil: Keeps the cake tender and moist without overpowering other flavors.
Light brown soft sugar: Adds sweetness plus a subtle molasses note for depth.
Lemon juice: Reacts with the baking soda for lift and adds a whisper of brightness.
Vanilla extract: Rounds out all the flavors with its warm, fragrant touch.
Vegan hazelnut flavored chocolate: Melted into a luscious ganache, it’s the ultimate frosting finish.
Vegan double cream: Used to create the smooth and creamy ganache topping.
Chopped roasted hazelnut: Adds an irresistible crunch and decorates the cake beautifully.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan Chocolate Hazelnut Cake Recipe

Step 1: Prep Your Oven and Tin

Start by preheating your oven to 180°C (160°C fan/350°F/gas mark 4). Grease a 23 x 33cm (9 x 13 inch) rectangular cake tin thoroughly and line it with baking parchment to ensure your cake comes out smoothly without sticking.

Step 2: Mix the Dry Ingredients

Sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt into a large bowl. Then whisk in the ground roasted hazelnuts to infuse that wonderful nutty essence right into the batter base.

Step 3: Combine the Wet Ingredients

In a large jug, whisk the unsweetened non-dairy milk, neutral oil, non-dairy yogurt, light brown sugar, lemon juice, and vanilla extract. This mix will bring creaminess, sweetness, and a hint of tang that balances the deep chocolate flavors perfectly.

Step 4: Bring Wet and Dry Together

Pour the wet mixture into the bowl with the dry ingredients. Use a balloon whisk to stir everything until there are no lumps left and you have a smooth, rich chocolate batter ready to bake.

Step 5: Bake to Perfection

Pour the batter evenly into your prepared tin and spread it level. Bake for about 30 minutes. You’ll know it’s done when a skewer inserted in the center comes out clean. Resist the urge to cut into it right away, and let the cake cool completely in the tin for best texture.

Step 6: Prepare the Hazelnut Chocolate Ganache

Place your finely chopped vegan hazelnut chocolate in a heatproof bowl. Heat the vegan double cream until it’s just about to simmer, then pour it over the chocolate. Let it sit for 5 minutes before stirring gently until smooth and glossy.

Step 7: Frost and Decorate

Once your ganache has cooled enough to thicken but is still spreadable, use a palette knife to smooth it over the cooled cake. Sprinkle chopped roasted hazelnuts over the top for a delightful crunch and extra nutty charm.

How to Serve Vegan Chocolate Hazelnut Cake Recipe

The image shows several square pieces of chocolate cake on white, scalloped-edge plates. Each piece has two layers: a dark, moist chocolate base and a smooth, thick layer of glossy chocolate frosting on top. The frosting is decorated with whole and chopped hazelnuts scattered over one side of the cake. Some plates also have vintage silver forks placed beside or touching the cake. Around the plates, there are loose hazelnuts and crumbs spread over a dark gray surface. In the upper left corner, a rustic wooden bowl holds more hazelnuts. The simple presentation contrasts dark chocolate tones with the light white plates and scattered nuts. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a pretty presentation, scatter additional toasted hazelnuts, a dusting of cocoa powder, or even some fresh berries alongside for contrast. A drizzle of vegan caramel or a sprinkle of sea salt can also amp up the flavors beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of vegan vanilla ice cream, a dollop of coconut whipped cream, or even a fresh fruit salad to lighten each bite. The creamy sides complement the rich chocolate and nutty hazelnut notes perfectly.

Creative Ways to Present

Try slicing into neat squares and stacking them with layers of vegan whipped cream in between for a stunning dessert stack. Or serve small triangular slices with a fork alongside a cup of rich, dark coffee or spiced chai for a cozy afternoon treat.

Make Ahead and Storage

Storing Leftovers

Store your Vegan Chocolate Hazelnut Cake Recipe in an airtight container at room temperature for up to 4 days. Keeping it covered helps maintain moisture and prevents it from drying out.

Freezing

If you want to save some for later, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. It freezes well for up to 1 month. Thaw overnight in the fridge before serving.

Reheating

To enjoy the cake warm, gently reheat individual slices in the microwave for 15–20 seconds or pop them in a warm oven for 5–7 minutes. This brings back the gooey ganache and soft texture perfectly.

FAQs

Can I substitute hazelnut flour with another nut flour?

Absolutely! You can use almond flour or even finely ground walnuts, but keep in mind each will subtly change the flavor profile. Hazelnuts have that unique toasty, buttery flavor which is lovely in this cake.

Is it necessary to use non-dairy yogurt in the recipe?

The non-dairy yogurt adds moisture and a slight tang that balances the sweetness and chocolate. If you don’t have it, you could try a non-dairy sour cream or even unsweetened applesauce as a substitute, but the texture may shift slightly.

Can I make this cake gluten-free?

To make a gluten-free version, swap the plain flour for a gluten-free all-purpose blend that includes xanthan gum. Make sure your baking powder is gluten-free as well. The result should be just as delicious!

What brands of vegan hazelnut chocolate do you recommend?

I love using Vego Melts for this recipe because they melt smoothly and have pure hazelnut flavor without any bits. You can also experiment with other high-quality vegan chocolate bars with hazelnut flavor.

How long does the ganache take to set before spreading?

After mixing, allow the ganache to cool at room temperature for about 20–30 minutes until it thickens to a spreadable consistency. If it becomes too firm, a quick gentle warm-up will soften it again.

Final Thoughts

If you’re looking for a vegan cake that doesn’t compromise on flavor, richness, or texture, this Vegan Chocolate Hazelnut Cake Recipe is your ticket to dessert heaven. It’s a recipe that welcomes you in with familiar flavors but surprises with its moist crumb and silky ganache finish. You’ll love sharing this with friends and family – and most of all, savoring every decadent bite yourself. So, grab your ingredients and give it a go; trust me, this cake will become a staple in your baking repertoire!