Lip-Smacking, Utterly Amazing Vegan, Gluten-Free Chocolate Hazelnut Cake

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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!)

We were inspired by a recipe from, but added our own special touches.

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.

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Vegan, Gluten-Free Chocolate Hazelnut Cake


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 powder
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


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


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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