Indulging in a rich, moist cake doesn’t have to mean compromising your vegan lifestyle. This best vegan hazelnut cake recipe is a delightful treat that combines the nutty aroma of hazelnuts with a tender crumb, perfect for any occasion.
Whether you’re celebrating a birthday, hosting a tea party, or simply craving a wholesome dessert, this cake offers a satisfying balance of texture and flavor without any animal products. The use of natural ingredients like almond milk, flax eggs, and coconut oil ensures a cake that’s not only delicious but also nourishing and cruelty-free.
Hazelnuts bring a subtle sweetness and crunch that elevates this cake beyond the ordinary, making it a favorite among vegans and non-vegans alike. Plus, it’s surprisingly easy to make—no complicated steps or hard-to-find ingredients.
In this post, I’ll guide you through every step with tips to make your baking experience seamless and fun. Ready to impress your friends and family with a cake that’s both decadent and kind?
Let’s get started!
Why You’ll Love This Recipe
This vegan hazelnut cake is a crowd-pleaser for many reasons. First, it’s incredibly moist and tender, thanks to the use of flax eggs and plant-based milk which keep the cake light yet rich.
The toasted hazelnuts add a wonderful crunch and boost the flavor profile with their natural sweetness and earthiness.
Another reason to love this recipe is its simplicity. It requires common pantry staples and minimal equipment.
Plus, it’s free from refined sugars if you opt for natural sweeteners, making it a healthier dessert option. Whether you’re a seasoned baker or a beginner, this recipe is forgiving and adaptable.
Lastly, it’s vegan and allergen-friendly (gluten-free option included in the tips), so everyone at your table can enjoy it without worry. For more creative vegan recipes, check out our Jamaican Minced Beef Recipes or the delightfully sweet Leche De Pantera Recipe.
Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour blend for GF version)
- 1 cup ground hazelnuts (finely ground for best texture)
- 1 cup organic cane sugar or coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
- 1 cup unsweetened almond milk (or any plant milk)
- ⅓ cup melted coconut oil or vegan butter
- 1 tsp pure vanilla extract
- ½ cup chopped toasted hazelnuts (for folding in and garnish)
Equipment
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula
- 9-inch round cake pan or equivalent
- Parchment paper
- Cooling rack
- Oven
Instructions
- Prepare the flax egg: In a small bowl, combine the ground flaxseed with water. Stir well and let it sit for about 5-10 minutes until it forms a gel-like consistency.
- Preheat the oven to 350°F (175°C): Grease your cake pan with coconut oil and line the bottom with parchment paper for easy removal.
- Toast the hazelnuts: Spread the hazelnuts on a baking sheet and toast them in the oven for 8-10 minutes. Allow to cool, then finely chop half and keep the other half larger for garnish.
- Mix dry ingredients: In a large bowl, sift together the flour, ground hazelnuts, baking powder, baking soda, salt, and sugar. Mix well to combine.
- Combine wet ingredients: In a separate bowl, whisk together the flax egg, almond milk, melted coconut oil, and vanilla extract.
- Incorporate wet into dry: Pour the wet ingredients into the dry mixture and fold gently with a spatula until just combined. Avoid overmixing to keep the cake light.
- Fold in chopped toasted hazelnuts: Add the finely chopped toasted hazelnuts for added texture and flavor.
- Pour batter into pan: Transfer the batter to the prepared cake pan, smoothing the top with a spatula.
- Bake for 35-40 minutes: Insert a toothpick in the center; it should come out clean when done. If not, bake for an additional 5-7 minutes.
- Cool and garnish: Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack. Garnish with the larger toasted hazelnuts on top before serving.
Tips & Variations
“For an extra moist cake, substitute half of the almond milk with brewed coffee – it enhances the nutty flavor beautifully.”
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for structure.
- Sweetener Swap: Maple syrup or agave nectar can be used instead of sugar, but adjust liquid quantities slightly.
- Hazelnut Butter Addition: Swirl 2 tablespoons of hazelnut butter into the batter before baking for a richer taste.
- Chocolate-Hazelnut Version: Add ½ cup vegan chocolate chips or cocoa powder to the dry ingredients for a mocha twist.
- Frosting Ideas: Try a vegan cream cheese frosting or a simple dusting of powdered sugar for a light finish.
Nutrition Facts
| Nutrient | Per Serving (1 slice, 12 slices per cake) |
|---|---|
| Calories | 220 kcal |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Fiber | 3 g |
| Sugar | 13 g |
| Protein | 4 g |
| Sodium | 120 mg |
Serving Suggestions
This vegan hazelnut cake pairs wonderfully with a cup of hot herbal tea or a fresh latte made with your favorite plant-based milk. For a luxurious touch, serve with a dollop of coconut whipped cream or vegan vanilla ice cream.
You can also drizzle some homemade Macadamia Nut Syrup on top for added sweetness and nutty flavor.
If you’re looking for other vegan dessert ideas to complement this cake, don’t miss the Magic Dough Recipe or the decadent Marzipan Challah Recipe.
Conclusion
This vegan hazelnut cake is a testament to how plant-based baking can be both simple and indulgent. With its tender crumb, rich nutty flavor, and easy-to-follow preparation, it’s sure to become a staple in your baking repertoire.
Whether you’re new to vegan desserts or a seasoned baker, this recipe offers a delightful way to enjoy a classic treat without any compromise.
Perfect for celebrations or an everyday sweet, this cake is a versatile and satisfying option that appeals to all palates. Try it out, experiment with the variations, and share the joy of vegan baking with your loved ones.
Don’t forget to explore more delicious recipes on the site to keep your culinary adventures exciting and flavorful!
📖 Recipe Card: Best Vegan Hazelnut Cake
Description: A moist and rich vegan hazelnut cake perfect for any occasion. Made with ground hazelnuts and plant-based ingredients for a deliciously nutty flavor.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT1H
Servings: 8 servings
Ingredients
- 1 1/2 cups ground hazelnuts
- 1 1/2 cups all-purpose flour
- 1 cup organic cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 2 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan.
- In a large bowl, mix ground hazelnuts, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk almond milk, oil, vinegar, and vanilla.
- Combine wet and dry ingredients until smooth.
- Pour batter into the prepared pan.
- Bake for 40 minutes or until a toothpick comes out clean.
- Let cool before serving.
Nutrition: Calories: 320 kcal | Protein: 6 g | Fat: 18 g | Carbs: 35 g
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