This Vegan Nutella Cake is made with a two-ingredient “Nutella” and will please vegans and non-vegans alike with its rich taste of both chocolate and hazelnut.
Ohhhh yes, vegan “NUTELLA” cake is SO happening today. Featuring my two-ingredient Nutella, of course.
I made this vegan nutella cake over the weekend for my brother’s birthday—I mentioned in this post that I made him a cake last year but not this year, so I clearly felt the need to redeem myself. I think this cake did the trick! I asked him what he wanted and he said a chocolate hazelnut cake, so that’s exactly what he got! A rich, moist chocolate-y cake topped with the most perfect chocolate hazelnut icing.
I mean, if I do say so myself.
How was your Memorial Day weekend?! What did you do? Miguel and I did a combination of work things and fun things, including hanging out with Angela and Cassie Saturday night, and then being with my family on Sunday devouring this cake. Though a holiday, yesterday was a typical work day for me, though I delayed this post because I figured most people would be with family and friends and, well, not reading blog posts. I don’t blame you!
But now that you are reading blog posts, particularly this blog post, can I assume you’re dying to make this vegan Nutella cake? Admittedly, I was in a bit of a hurry when I made this cake, because along with this cake I also made Justin some veggie burgers, and rather than making one first and then the other, I decided to make them at the exact same time so I was running around my kitchen quite a bit. SO, with that said, I sort of cheated with the cake and used the same recipe as last year… BAH. But! It’s gotten great reviews and I already knew my family liked it, so I figured why not?
The icing on the other hand uses a mixture of dairy free butter, chocolate, and hazelnut butter, which is simply ground up hazelnuts.
Tip: If you already have a method for making your own nut butter, great! If not, I recommend experimenting with both your food processor and your blender. Most people prefer to use their food processor, and while I have used that in the past and it does work, it definitely takes awhile (I’m talking like 10 minutes). I own a NutriBullet blender and have found that using the two blade option makes nut butter in about 4 minutes—much faster and requires less patience. So, depending on the type of blender you own, a blender may work better than a food processor.
The icing should be thick and very easy to spread. If for some reason it’s not, add a little more powdered sugar and that should do the trick.
Happy cake making!
- 2½ cups all purpose flour
- 1½ cups cane sugar (or granulated sugar)
- ¾ cup cocoa powder
- 3 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup coconut oil, melted
- 2 cups almond milk
- 1½ cups unsweetened applesauce
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- For the icing:
- 1 cup hazelnuts, blended into hazelnut butter
- 10 oz. dairy free chocolate
- 1 tbsp coconut oil
- ⅓ cup dairy free butter, softened
- 1 tbsp cocoa powder
- 1¼ cup powdered sugar
- Preheat oven to 350°.
- Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- Next, melt coconut oil and set aside, allowing it to cool for a few minutes.
- In a separate bowl, whisk milk, applesauce, vinegar, and vanilla together; add coconut oil.
- Combine wet and dry ingredients with an electric mixer.
- Next, line three 6" cake pans with coconut oil and then distribute cake batter evenly into pans.
- Bake cakes for approximately 40-45 minutes, or until a toothpick comes out clean.
- Take cakes out of oven and wait 10 minutes before carefully transferring them onto cooling racks, allowing them to cool completely before icing them.
- For the icing: make the hazelnut butter by adding hazelnuts to a blender or food processor and pulsing for 4-5 minutes until they turn into nut butter. You'll have stop every minute or so to scrape down the sides, but this should be fairly easy, though it does require a bit of patience.
- Next, add chocolate and coconut oil to a bowl and microwave them, stirring every 30 seconds until chocolate has melted. OR melt over the stovetop.
- Add softened butter to a bowl and then pour melted chocolate overtop and whisk together with an electric mixer. Next, add hazelnut butter, cocoa powder and powdered sugar and whisk until icing has formed.
- To assemble: Use a serrated knife to remove "domes" from each cake, making all three cakes flat on the top. Next, place a good amount of icing on the one cake and smooth it out, and then place the second cake on top of the icing layer, and repeat that process for the final layer.
- Then, place icing all along the sides until the whole cake is coated with icing.
- Top with crushed hazelnuts and enjoy!