Craving an utterly decadent, rich, and nutty chocolate cake that’s entirely plant-based? Look no further! This ultimate vegan chocolate hazelnut cake recipe delivers on all fronts, creating a dessert so luxurious it rivals its non-vegan counterparts. Inspired by the beloved Ferrero Rocher, each bite is a symphony of rich chocolate and toasted hazelnut, perfectly complemented by a luscious homemade dairy-free Nutella buttercream frosting. What makes it even better? It’s incredibly easy to make, primarily using just one bowl for the batter, saving you time and effort without compromising on taste or texture. Prepare to be amazed; this truly is the best vegan chocolate hazelnut cake you’ll ever bake!
Effortless Elegance: The Easiest One-Bowl Vegan Chocolate Hazelnut Cake
If the mere mention of Nutella or hazelnuts sends your taste buds into a frenzy, then brace yourself. This one-bowl vegan chocolate hazelnut cake recipe is poised to become your new obsession. Imagine a cake imbued with an intoxicating nutty aroma, boasting a rich, buttery depth, yet astonishingly light and tender. It’s a treat so delightful, you’ll find it hard to stop at just one slice.
Beyond its irresistible flavor profile, this chocolate hazelnut cake stands out for its inclusive nature. It is entirely vegan, meaning it’s dairy-free, egg-free, and can even be made gluten-free with a simple flour swap! Don’t let these attributes intimidate you; the magic happens with the most straightforward ingredients. We’re talking about wholesome hazelnuts, common all-purpose flour, rich cocoa powder, applesauce (our secret weapon for replacing eggs with moisture and tenderness), and a homemade dairy-free buttermilk that ensures a perfectly soft crumb.
You’ll be genuinely surprised by the simplicity of crafting this Ferrero Rocher-inspired masterpiece, and even more so by its astonishingly delicious taste. This isn’t just another cake recipe; it’s a gateway to the best vegan baking experience you’ll ever have, proving that extraordinary desserts don’t require complicated processes or exotic ingredients. Get ready to bake, indulge, and impress!
Mastering Your Vegan Chocolate Hazelnut Cake: Tips for Perfection
While the full, detailed instructions and precise ingredient measurements are conveniently located in the recipe card below, let’s delve into some invaluable tips and tricks. These insights will empower you to create a consistently amazing hazelnut cake every single time, ensuring a spectacular result that will delight your friends and family.
- Embrace Room Temperature Ingredients: This seemingly minor detail is, in fact, absolutely crucial for achieving the perfect light, tender, and airy texture in your hazelnut cake. Cold ingredients, especially vegan butter and dairy-free milk, tend to resist emulsifying properly with other ingredients. Using them directly from the fridge can lead to a denser, sometimes even tough, cake. Allowing your ingredients to come to room temperature ensures they blend seamlessly, creating a smooth, uniform batter that bakes evenly and results in that desirable delicate crumb.
- Effortlessly Gluten-Free: Adapting this delicious hazelnut cake for those with gluten sensitivities is remarkably simple. Just swap out the regular all-purpose flour for a high-quality 1:1 gluten-free baking flour blend. Brands like Bob’s Red Mill or King Arthur Flour are excellent choices, as they are specifically formulated to mimic the properties of wheat flour, ensuring your cake maintains its structure and delightful texture without any gluten.
- Thoroughly Whisk Dry Ingredients: Before combining anything wet, take a moment to meticulously whisk together all your dry ingredients – flour, hazelnut flour, cocoa powder, baking powder, and baking soda. This step is vital for even distribution, particularly for the leavening agents. A well-whisked dry mix guarantees that every slice of cake rises uniformly and has a consistent texture, free from pockets of unmixed ingredients.
- Craft Your Own Hazelnut Flour for Superior Flavor: While store-bought hazelnut flour is convenient, making your own at home can significantly amplify the rich hazelnut flavor of your cake. Freshly ground hazelnuts release more of their aromatic oils, imparting a deeper, more vibrant nutty essence that pre-packaged versions often lack due to longer shelf times. To make it, simply pulse whole, roasted hazelnuts in a food processor for about 60 seconds. The key is to stop just as they transform into a rustic, coarse flour, before the oils fully release and turn them into a butter. Keep a close eye on it, as powerful food processors might work faster!
- Choose Your Cake Layers: One of the joys of baking is customization, and this recipe is incredibly versatile when it comes to layering. If you adore the dramatic elegance of a tall cake, you can easily bake this batter into four layers using 6-inch pans, as demonstrated. Alternatively, you can opt for two larger 9-inch layers, two or three 8-inch layers, or three 6-inch layers. Just remember that baking times will vary slightly depending on the pan size and number of layers; larger or fewer layers will require a few extra minutes in the oven.
- Patience is Key: Cool Cakes Completely Before Frosting: This is a non-negotiable step for a successful, beautifully frosted cake. Attempting to frost a cake that still retains any warmth will inevitably lead to a melty, sliding mess. The heat will cause your buttercream to soften and separate, ruining your carefully constructed layers. Ensure your cake layers are completely cool to the touch – absolutely no residual warmth – before you even think about preparing your luscious frosting. This patience will be amply rewarded with a stable, professional-looking finish.
Crafting the Perfect Vegan Nutella Buttercream Frosting
No magnificent cake is complete without an equally impressive frosting, and this vegan chocolate hazelnut cake is no exception. As you’ve heard, nestled between its tender layers and coating its exterior is a dreamy, rich vegan chocolate hazelnut buttercream. This frosting isn’t just an afterthought; it’s a key player, delivering an intense nutty chocolate flavor that perfectly complements the cake and cements its Ferrero Rocher inspiration.
Creating a dairy-free buttercream that’s just as silky, stable, and spreadable as its traditional counterpart is surprisingly straightforward. The process closely mirrors that of conventional buttercream, simply substituting dairy ingredients with plant-based alternatives. We begin by creaming together high-quality vegan butter until it’s wonderfully light and fluffy. This aeration is crucial for a smooth, airy texture. Next, we incorporate your chosen vegan chocolate hazelnut spread, blending it until fully combined and the mixture becomes homogeneous, infusing every bit of the buttercream with that irresistible Nutella-like flavor.
Finally, we gently sift in powdered sugar and a generous amount of cocoa powder. Sifting prevents lumps, ensuring a truly smooth and velvety frosting. Continue mixing until all ingredients are perfectly combined and the buttercream reaches a beautifully smooth, fluffy consistency that’s easy to pipe and spread. If your buttercream seems too thick, a tablespoon of dairy-free milk can be added gradually until the desired texture is achieved. This vegan Nutella buttercream is not just delicious; it’s a revelation, proving that dairy-free desserts can be every bit as indulgent and satisfying.
Once your delectable vegan Nutella buttercream is ready, it’s time for the exciting assembly. For a cake with a truly delightful surprise filling, create a classic “frosting dam” around the perimeter of each cake layer using a piping bag. This dam acts as a delicious barrier, preventing your extra filling from oozing out. Within this dam, generously spoon in additional vegan chocolate hazelnut spread, adding an extra layer of intense flavor and lusciousness. Carefully place the next cake layer on top and repeat this process for each subsequent layer. After all layers are stacked and filled, proceed to frost the entire cake, first with a thin crumb coat to seal in any loose crumbs, and then with a final, smooth, and even layer of buttercream for a flawless finish.
Unleash Your Creativity: Elevating Your Vegan Chocolate Hazelnut Cake with Decorations
For many bakers, the decoration stage is the most exhilarating part of the cake-making journey – it’s where your culinary creation truly transforms into a personalized work of art! This vegan chocolate hazelnut cake provides a magnificent canvas for your creativity, allowing you to tailor its appearance for any occasion or aesthetic whim.
When I first developed this recipe, I envisioned a festive holiday theme, perfect for seasonal celebrations. This year, however, I gravitated towards a New Year’s theme, adorning the cake with an elegant homemade vegan chocolate ganache drip and crowning it with homemade Ferrero Rocher-inspired chocolate hazelnut bites. These additions not only enhance the visual appeal but also amplify the chocolate and hazelnut experience, making each slice an unforgettable delight.
For my festive Christmas iteration of this vegan hazelnut cake, I took a playful approach. I piped the leftover vegan Nutella buttercream onto miniature vegan ice cream cones, transforming them into charming edible Christmas trees. These were then studded with exquisite vegan French dragees from India Tree, adding a touch of sparkle and sophistication. The elegant ganache drip, cascading down the sides, was made using a recipe similar to the one featured in my vegan Yule log cake, demonstrating its versatility.
Beyond these elaborate designs, simpler yet equally stunning decorations abound. You can pipe delicate swirls of frosting onto the top of the cake, topping each with a perfectly toasted whole hazelnut for a rustic touch. For added texture and flavor, gently press a small amount of your homemade hazelnut flour onto the sides of the cake, creating a beautiful, earthy border.
To assist you in achieving these artistic finishes, a few essential cake decorating tools can make all the difference:
- Cake Turntable: Indispensable for smooth, even frosting application on all sides.
- Bench Scraper: Perfect for creating impeccably sharp edges and smooth sides on your frosted cake.
- Wilton Piping Tips: A variety of tips allows for endless creative piping designs, from rosettes to intricate borders.
- Piping Bags: Essential for controlled application of frosting and intricate details.
- Offset Spatula: Ideal for spreading frosting evenly and smoothly across layers and the top of the cake.
- Pretty Cake Stand or Cake Plate: The final touch to present your masterpiece beautifully.
Given that my particular hazelnut cake boasted four generous layers, I opted for a sturdy cake plate rather than a tall cake stand. This choice prevented it from becoming an excessively towering creation, ensuring stability while still showcasing its impressive height and elegant design. Regardless of your chosen presentation, your vegan chocolate hazelnut cake is sure to be the star of any dessert table.
You are going to absolutely adore this vegan chocolate hazelnut cake as much as I do! Its rich flavor and elegant presentation make it perfect for a myriad of celebrations. Imagine it gracing your table on New Year’s Eve, New Year’s Day, Christmas, or Christmas Eve. It’s also an exceptional choice for birthday cakes, graduation parties, and even as a unique and delicious wedding dessert. This cake truly fits every special moment.
If you embark on the delightful journey of baking this recipe, please share your experience by leaving a comment and a rating below. Your feedback helps other aspiring bakers discover and enjoy this incredible treat. As always, I am thrilled to see your beautiful culinary creations on Instagram and Pinterest, so don’t forget to tag me there! Happy hazelnut cake baking!
Explore More Irresistible Vegan Cake Recipes:
If you loved this vegan chocolate hazelnut cake, be sure to explore my other fantastic plant-based cake creations:
- Secretly Vegan White Chocolate Cake
- Magical Frozen Themed Cake
- Festive Vegan Christmas Cake
- The Best Vegan Vanilla Cake Ever
- Elegant Vegan Yule Log Cake (Bûche de Noël)
- Ultra-Rich Vegan Chocolate Cake
- Paleo Vegan Chocolate Cake
Save This Decadent Recipe for Later! Add it to Your Favorite Pinterest Board!
If you try this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. Your feedback helps others discover and enjoy these recipes! Don’t forget to tag @the_bananadiaries on Instagram and Pinterest – I absolutely love seeing your beautiful creations!
Print Recipe
One Bowl Easy Chocolate Hazelnut Cake (Vegan)
- Author: thebananadiaries
- Prep Time: 25 minutes
- Cook Time: 29 minutes
- Total Time: 54 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This is the ultimate vegan chocolate hazelnut cake recipe. It’s made in just one bowl, super easy, and is full of rich, nutty, and buttery sweet notes, like a Ferrero Rocher, layered with a homemade dairy-free Nutella buttercream frosting! This is truly the best chocolate hazelnut cake recipe ever!
Ingredients
For the Cake:
- 240 mL dairy-free milk, room temperature
- 2 tsp apple cider vinegar
- 275 g all-purpose flour or gluten-free 1:1 baking flour, sifted
- 100 grams hazelnut flour
- 60 grams cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 200 grams granulated sugar or coconut sugar
- 113 grams vegan butter, room temperature
- 190 grams unsweetened applesauce or dairy-free yogurt, room temperature
- 85 grams water + 1 tsp dissolvable espresso powder (or 1 cup coffee, room temperature)
For the Vegan Nutella Buttercream:
- 1 1/2 cups vegan butter, room temperature
- 3/4 cup vegan chocolate hazelnut spread (such as Nocciolata)
- 3–4 cups sifted powdered sugar
- 1/2 cup cacao powder
- 1/2 cup vegan chocolate hazelnut spread, for the filling
- Decorations: vegan French dragees, vegan ice cream cones for trees, whole hazelnuts, etc.
Instructions
- Prep: Start by combining the dairy-free milk and apple cider vinegar in a small bowl and allow the mixture to sit for 5 minutes to curdle, creating a homemade vegan buttermilk. Preheat your oven to 350°F (175°C) and prepare 3-4 six-inch cake pans by lightly greasing them and lining the bottoms with parchment paper. This recipe can also be baked as an 8-inch or 9-inch cake; however, the provided bake times are optimized for 6-inch pans, so larger cakes will require a few additional minutes of baking.
- Whisk the Dry Ingredients: In a large mixing bowl, thoroughly whisk together the flour, hazelnut flour, cocoa powder, baking powder, and baking soda. Ensuring these dry ingredients are well combined is crucial for an evenly textured and properly risen cake.
- Make the Batter: In a separate large bowl, using either a stand mixer fitted with a paddle attachment or a hand mixer, cream together the softened vegan butter and granulated sugar until the mixture is light and fluffy, which typically takes about 3-4 minutes. Incorporate the dairy-free yogurt (or applesauce) and vanilla extract, mixing until just combined. Gradually sift in the whisked dry ingredients, alternating with the prepared vegan buttermilk. Mix on low speed until the ingredients are just combined, being careful not to overmix. Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure everything is fully incorporated.
- Bake: Divide the cake batter evenly among your prepared cake pans. Bake for 27-29 minutes, or until a toothpick inserted into the center of a cake comes out clean. The cakes should feel springy to the touch when gently pressed.
- Cool: Once baked, remove the cakes from the oven and let them cool in their pans for about 5 minutes. After this initial cooling period, carefully invert them onto a wire cooling rack to cool completely for at least 30 minutes, or until they reach room temperature.
- Prepare the Frosting: Before you begin making the vegan buttercream, ensure your cake layers are absolutely and completely cool to the touch. Any residual warmth will melt your frosting. In a stand mixer or with a hand mixer, cream the room temperature vegan butter until it is light and fluffy, about 2-3 minutes. Add the vegan chocolate hazelnut spread and mix again until fully incorporated. Gradually add the sifted powdered sugar into the butter mixture, mixing until a light and fluffy buttercream forms. If the buttercream is too thick, add dairy-free milk one tablespoon at a time until you achieve a smooth, spreadable consistency. Finally, mix in the cocoa powder until it is evenly distributed and the frosting is uniformly chocolatey.
- Fill the Cake: Using a piping bag fitted with a round tip, pipe a ring of buttercream around the top edge of your first cake layer, creating a “frosting dam.” This dam will hold your filling. Spoon about 1/4 cup of the extra vegan chocolate hazelnut spread into the center of the dam. Carefully place the second cake layer on top and repeat the process. Continue layering and filling until all cake layers are stacked.
- Frost the Cake: Use a small amount of the remaining buttercream to apply a thin “crumb coat” around the entire cake. This traps any loose crumbs, ensuring a smooth final finish. Chill the cake in the refrigerator for about 15-20 minutes to set the crumb coat. Once chilled, apply the remaining buttercream in a smooth, even layer for your final coat. Return the cake to the fridge to chill for another 20 minutes to firm up the frosting.
- Decorate and Enjoy! Unleash your creativity! Top your beautiful cake with a luscious vegan chocolate ganache drip, homemade vegan Ferrero Rocher-inspired balls, or decorate it seasonally with buttercream “ice cream cone trees” for the holidays. Store any leftover cake in an airtight container in the refrigerator for up to 4 days, ensuring it stays fresh and delicious.
Notes
To make hazelnut flour: Pulse roasted hazelnuts in a food processor for approximately 60 seconds until they transform into a fine, crumbly flour. It’s crucial to stop processing just before the hazelnuts begin to release their oils and turn into a paste or butter, as this can affect the cake’s texture.