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Vegan Chocolate Hazelnut Cake
Updated: Jul 1
A decadent, light chocolate cake with a rich, dark chocolate ganache and toasted hazelnuts. If you are looking for a celebration cake, look no further.
BIRTHDAY CAKE
I am not the biggest fan of the traditional birthday cake with sprinkles. Cakes with fruit or chocolate are definitely my thing. If you are like me, this is one for you!
Used my favourite chocolate cake recipe, I made a few changes and added chopped hazelnuts.
Here is my favourite cake recipe: dark chocolate cake
THIS CAKE IS
light
rich
chocolatey
decadent
not too sweet
really easy to make
and it's vegan
TO MAKE THIS YOU WILL NEED
a plain flour
unsweetened cacao powder, preferably organic
baking powder
bicarbonate of soda
canned coconut milk
coconut sugar
apple cider vinegar
coconut of sunflower oil
vanilla extract or vanilla paste
hazelnuts
and a pinch of salt to balance the flavours
THE CAKE TIN
It is important to be aware that this recipe is written for a 15cm cake tin.
You can use a bigger cake tin, but the cake will have less height.
MAKE IT A LAYER CAKE
If the cake has enough height after baking, you can cut the cake in half and make a layer cake by adding a layer of the dark chocolate ganache between the two cakes. Make sure the cake is cooled before cutting it though.
FIRST THINGS, FIRST.
Preheat the oven.
Next, prepare the cake tins. Do so by rubbing coconut/vegetable oil around the cake tin. To make it even easier to remove, line the cake tin with baking paper.
Weigh off the ingredients and you are ready to start baking...
OTHER CHOCOLATE OR HAZELNUT RECIPES TO TRY
CHOCOLATE HAZELNUT CAKE
A decadent, light chocolate cake with a rich, dark chocolate ganache and toasted hazelnuts.
Prep time: 10 min
Cooking time: 35 - 45 min
Serves: 8 - 10 slices
INGREDIENTS
FOR THE CAKE
135g plain flour, sifted
50g cacao powder
1 tsp bicarbonate of soda
1/2 tsp baking powder
a generous pinch of salt
1 tsp apple cider vinegar
150g coconut or brown sugar
125ml sunflower or coconut oil
1/2 tsp vanilla extract
260ml canned coconut milk
35g hazelnuts, finely chopped
FOR THE DARK CHOCOLATE GARNACHE
125g dark chocolate, roughly chopped
135ml canned coconut milk cream – the ‘cream’ scooped from canned coconut milk. Place the can in the fridge overnight, remove from the fridge and scoop out the thick coconut milk.
TO FINISH
30g toasted hazelnuts, roughly chopped.
INSTRUCTIONS
FOR THE CAKE
Preheat the oven to 180C or 160C fan and grease a 15 cm cake tin.
In a bowl sift the flour, cacao powder, bicarb, baking powder and salt and set aside.
In another bowl combine the coconut milk, vinegar, brown sugar, oil and vanilla extract and whisk until combined. Add the flour mixture and whisk until smooth using a hand whisk (NOT electrical). Add the chopped hazelnuts and give one final mix.
Transfer the mixture into the prepared cake tin and bake for 35 – 45 min or until a cake tester inserted into the middle of the cake comes out clean. The middle of the cake should be a bit springy when lightly pressed with your fingers.
Remove the cake from the oven and let the cake cool in the tin, on a wire rack. Let it cool completely before removing from the tin for slicing or decorating.
FOR THE GANACHE
Transfer the chocolate and coconut milk into a heatproof bowl and place over a small pot of simmering water or in the microwave at 10 second intervals. Stir until the chocolate has melted and the mixture completely smooth.
Let the ganache sit at room temperature to thicken for at least 30 minutes before drizzling or pouring over the cake.
Sprinkle a few chopped hazelnuts on top (optional) or decorate to your liking.
HAVE YOU MADE THIS?
If you made this, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
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