Sometimes, you just have to go for it and have chocolate cake. Because you deserve it, right? However, you want to avoid gluten, eggs, and dairy. We know exactly how you feel, and we are happy to share our vegan, gluten-free chocolate hazelnut cake with the world! It’s super-moist, and similar to Nutella in flavor, but fresh and even more delicious (with NO animal products!)
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We include an optional frosting as well. And, while we say that it’s optional (and it is) it will really elevate this wonderful cake to the stratosphere of deliciousness!
We were inspired to create this recipe by a recipe from the Minimalist Baker, but we have added our own special touches and made it our own.
The recipe is for a one-layer cake, made in a square pan. However, you can easily double the ingredient portions and make a double-layer cake in two round pans, with frosting in the middle. Yum! Perhaps we’ll try that next.
Thank you! ❤️
*Receipts will come from ISIPP.
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Gluten-Free Vegan Chocolate Hazelnut Cake
Ingredients
2 tablespoons ground flaxseed and 5 tablespoons water (to make flax “eggs”)
1/2 cup unsweetened almond milk
3/4 teaspoon apple cider vinegar
1 1/2 teaspoons baking soda
1/3 cup maple or agave syrup
1/3 cup coconut sugar
1/4 cup melted coconut oil
1/2 teaspoon vanilla extract
1 cup unsweetened applesauce
1/4 teaspoon sea salt
1/2 cup unsweetened cocoa powder
1/2 cup almond meal (you can grind the almonds in your blender or food processor)
1/4 cup oat flour (again, you can grind oatmeal to make flour)
3/4 all-purpose, gluten-free flour
For the frosting
1/4 cup unsweetened almond milk
2/3 cups non-dairy, semi-sweet chocolate chips (we get ours from Costco)
1/8 cup melted coconut oil
3/4 cups organic powdered sugar
3/4 cups roasted hazelnuts for topping
Directions
Combine the flax meal and water in a small bowl and let them sit for about 10 minutes.
In a large mixing bowl, combine the almond milk and vinegar. Let them curdle for a minute or two, then add the baking soda and stir. Your mixture should foam slightly.
Add the sugar, maple or agave syrup, and flax egg mixture. Beat until the texture is nice and smooth. Then add the applesauce, sea salt, vanilla, and melted coconut oil. Continue to stir vigorously.
Finally, stir in the cocoa powder, almond meal, oat flour, and gluten-free all-purpose flour. Your batter should be thick and creamy. Slather a square pan with vegan butter or margarine or coconut oil, and pour in the batter, making sure it is even.
Bake at 350 degrees for about 45 minutes until a toothpick or fork inserted in the center comes out clean. Remove your cake from the oven and let it cool. After 15 minutes or so, you can remove it from the pan.
Meanwhile, prepare your frosting. Heat the almond milk in your microwave or on your stovetop until it begins to boil. Pour it into a smaller mixing bowl with the chocolate chips and let them melt for a couple of minutes. Add the melted coconut oil.
Pour the chocolate mixture into a blender or food processor and add the powdered sugar. Give the contents a whirl until you have a thick frosting. You can add more powdered sugar if it’s too thin.
Place the frosting in your refrigerator and let it cool for 20 minutes. When you finally remove the frosting, test to make sure it’s thick enough. If not, add a bit more powdered sugar and whirl it some more.
Spread the frosting across the top of your cake and arrange the roasted hazelnuts around the perimeter in whatever artful pattern your heart desires. Slice open the cake and dig right in!
This yummy cake makes about 8 servings, so try to control yourself! You can cover it and keep it on your counter for a couple of days. No refrigeration necessary! You’ll be glad you took the time to make this dessert. It’s well worth the effort! Enjoy!
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I was looking for a vegan, gluten-free hazelnut cake recipe, and found your vegan, gluten-free hazelnut chocolate cake recipe, and may try it, but why is it called hazelnut cake when the only hazelnuts are on top of the cake? Shouldn’t it call for hazelnut meal instead of almond meal? Also, the ingredient list includes baking powder, but the directions say baking soda, so which one is it? I would think baking soda, since there is apple cider vinegar in the recipe, but want to be sure, so if I make it, it will turn out good, since it will be for Christmas Eve.
Hi Susan! Unfortunately the chef who posted this recipe is no longer here – she was helping us out during the first year of Covid. However we agree that it should be baking soda and have corrected that, thank you for bringing it to our attention! And almond meal is correct – you could try making it with hazelnut flour, if you do that please let us know how it goes. That said, we never recommend trying a new recipe immediately before an event or holiday – always do a trial run or at least leave yourself enough time so that if it doesn’t turn out the way that you want it, you can adjust or do something else. Cake recipes in particular are subject to differences in oven temperature, altitude, and even the weather. Let us know how it turns out! 👩🏻🍳