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Vegan Chocolate Hazelnut Cake Recipe

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4 from 14 reviews

This Vegan Chocolate Hazelnut Cake is a rich, moist, and decadent dessert perfect for plant-based eaters and chocolate lovers alike. Featuring ground roasted hazelnuts for a nutty depth, cocoa powder for intense chocolate flavor, and a luscious vegan hazelnut chocolate ganache topping, this cake is a delightful treat that’s dairy-free, egg-free, and absolutely scrumptious. Ideal for celebrations or everyday indulgence, it serves 16 and stays fresh for days.

Ingredients

Dry 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)

Wet Ingredients

  • 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

Ganache and Decoration

  • 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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23 x 33cm (9 x 13 in) rectangular cake tin and line it with baking parchment to prevent sticking.
  2. Mix Dry Ingredients: Sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt into a large mixing bowl. Whisk in the ground roasted hazelnuts until evenly combined for a rich, nutty base.
  3. Combine Wet Ingredients: In a large jug, whisk together the unsweetened non-dairy milk, neutral oil, non-dairy yogurt, light brown sugar, lemon juice, and vanilla extract until smooth and well incorporated.
  4. Make the Batter: Pour the wet mixture into the dry ingredients. Using a balloon whisk, gently stir until just combined and no dry lumps remain, taking care not to overmix.
  5. Fill the Pan: Pour the batter into the prepared tin, spreading it evenly with a spatula to create a uniform layer for baking.
  6. Bake the Cake: Place the tin in the oven and bake for about 30 minutes. Test doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs. Allow the cake to cool completely in the tin.
  7. Prepare the Ganache: Place the finely chopped vegan hazelnut chocolate in a heatproof bowl. Heat the vegan double cream until almost simmering (do not boil), then pour it over the chocolate. Let sit for 5 minutes to melt the chocolate.
  8. Stir Ganache: Stir the cream and chocolate mixture until smooth and glossy. Let it cool until it thickens to a spreadable consistency.
  9. Frost and Decorate: Use a palette knife to spread the ganache evenly over the cooled cake. Sprinkle chopped roasted hazelnuts on top to add texture and decoration.
  10. Store Properly: Keep the cake in an airtight container at room temperature for up to 4 days to maintain freshness and flavor.

Notes

  • This cake is best eaten within 4 days for optimal taste and texture.
  • Use high-quality vegan hazelnut chocolate like Vego Melts for the best ganache flavor.
  • You can substitute soy milk and coconut yogurt with other plant-based alternatives according to preference.
  • The lemon juice helps activate the bicarbonate of soda, contributing to a light, tender crumb.
  • Ensure the cake is completely cool before applying ganache to prevent melting.
  • Chopped hazelnuts on top add a lovely crunch and enhance the nutty profile.

Find it online: https://bitezly.com/vegan-chocolate-hazelnut-cake-recipe/