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Chocolate Hazelnut Cake | Vegan


Dry ingredients 

  • 1 1/4 cups all purpose flour or gluten-free flour 150g
  • 1 cup ground hazelnut 115g
  • 1/4 cup cocoa powder 27g
  • 3/4 cup sugar of choice 150g
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Wet ingredients

  • 1/2 cup dairy free yogurt 125g
  • 1 cup hazelnut milk 240g
  • 2/3 cup melted coconut oil or dairy free butter  75g
  • 2 tsp vanilla extract 

Chocolate Ganache

  • 1/2 cup coconut whipping cream 125g
  • 120g dark chocolate


  1. Bring all wet ingredients to the room temperature. Preheat oven to 180 Celsius. Grease a 1 pound loaf pan (8.5 x 4.5 x 2.75 inch) and set aside. 

  2. In a large mixing bowl, sift dry ingredients and mix well.

  3. In a large mixing bowl, sift dry ingredients and mix well.

  4. Pour mixture into a prepared pan. Tap gently against the counter to release any air bubbles. 

    Bake at preheated oven for 50 mins to 1 hour or until the toothpick comes out clean. Allow cake to cool completely in the pan. Gently remove cake out of the pan.

  5. Simmer coconut whipping cream in a heavy bottom pan stirring occasionally. Let it come to a boil. Pour the coconut cream over the chopped chocolate and let sit for 1 minute. Combine the chocolate and cream with a spatula, mix until silky smooth and shiny. Let the ganache cool completely to room temperature. Or cover with plastic cling wrap and refrigerate until thick scoop-able and pipping consistency (I refrigerate my ganache for at least 5 hours) 

  6. Pipe chocolate ganache on the cake, top with toasted hazelnuts. Slice and serve.