Allow me to introduce my absolute new favorite cake.
Chocolaty
Hazelnutty
Vegan
Gluten-Free
1 Bowl
The obsession is real.
This recipe was inspired by my Best Vegan Gluten-Free Chocolate Cupcakes, and my love for Nutella. I mean who doesn’t love Nutella? Even Rhonda loves Nutella. Get on board people.
While there isn’t any Nutella actually in the cake, it has all of the essential components: Creaminess, chocolaty-ness, and loads of roasted hazelnuts!
And to keep things simple, it all comes together in 1 BOWL. Anyone can make this cake. No special mixers, methods, or equipment necessary.
This cake gets extra height from a solid layer of roasted hazelnuts + more on top! They also provide a healthy crunch to the cake, which I happen to adore.
I think you guys are going to LOVE this cake! It’s:
Super moist
Rich
Mega chocolaty
Loaded with hazelnuts
Seriously decadent
Not too sweet
& Simple to make
I think this is a great “everyday” cake with its simple preparation and universally loved flavor profile. However, I could also see it making an excellent cake for birthdays, anniversaries and any upcoming spring celebrations (like Easter!). In other words, make this cake and instantly make a million friends.
If you give this recipe a try, please rate it and leave a comment! Also, be sure to take a picture and tag it #minimalistbaker on Instagram so we can be cake twins. We love seeing our recipes come to life in your kitchens. Cheers and happy baking!
1-Bowl Chocolate Hazelnut Cake (Vegan + GF)
Ingredients
CAKE
- 4 Tbsp flaxseed meal (to make flax eggs)
- 10 Tbsp water (to make flax eggs)
- 1 cup unsweetened plain almond milk
- 1 1/2 tsp apple cider vinegar
- 3 tsp baking soda
- 2/3 scant cup maple syrup or agave nectar (sub honey if not vegan)
- 2/3 cup cane or granulated sugar
- 1/2 cup melted coconut oil or vegan butter (such as Earth Balance)
- 1 tsp pure vanilla extract
- 2 cups unsweetened applesauce (or other hearty fruit puree, such as beets)
- 1/2 tsp sea salt
- 1 cup unsweetened cocoa powder (if clumpy, sift)
- 1 cup almond meal (finely ground from raw almonds)
- 1/2 cup gluten-free oat flour (finely ground from raw oats)
- 1 1/2 cups gluten-free flour blend*
FROSTING / TOPPINGS
- 1/2 cup unsweetened plain almond milk
- 1 1/4 cups dairy-free dark or semi-sweet chocolate (chopped)
- 1/4 cup melted coconut oil or softened vegan butter (cut into slices // such as Earth Balance)
- 1 1/4 – 2 cups powdered sugar (ensure vegan-friendliness)
- 1 1/2 cups roasted unsalted hazelnuts
Instructions
- Preheat oven to 350 degrees F (176 C) and butter two 8″ round cake pans (or line 24 muffin tins with paper liners // as original recipe is written // adjust number/size of pans if altering batch size). Dust with gluten free flour and shake out excess.
- Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
- Add baking soda to the almond milk vinegar mixture and stir.
- Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine. Then add applesauce, vanilla, melted coconut oil, salt and mix.
- Add cocoa powder, almond meal, oat flour and gluten free flour and beat/whisk to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. It should resemble a semi-thick batter that’s pourable.
- Divide batter evenly between cake pans (if using muffin tins, it should be enough for roughly 24 filling generously 3/4 full // amount as original recipe is written).
- Bake cake for 35-45 minutes or more (cupcakes for about 29-35 minutes) or until a toothpick inserted into the center comes out clean and the top appears dry. Time will vary if you sub ingredients, as well as depending on the size of your pan.
- Let rest in the tin for 15-20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks. Let cool completely.
- FOR FROSTING: Add almond milk to your rinsed out mixing bowl from earlier and microwave for 1 minute. (Alternatively, heat in a saucepan until just simmering and then transfer back to mixing bowl.)
- Immediately add chocolate to warm milk but don’t touch for 3 minutes so it can melt.
- Stir with a wooden spoon to incorporate, then add coconut oil or softened butter and cover. Let rest untouched for another 10 minutes.
- Use your mixer (or a whisk) to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
- Remove from fridge and beat again. If it’s still too thin, add another 1/4 – 1/2 cup powdered sugar (amount as original recipe is written // adjust if altering batch size) and beat until light and fluffy. I found that adding 1 3/4 cups total powdered sugar (amount as original recipe is written // adjust if altering batch size) was perfect. Set aside.
- Transfer the bottom layer of the cooled cake to a serving plate/dish. Spread a semi-generous layer of frosting on the top of the bottom layer and top generously with hazelnuts. Press down with hands to settle them into the frosting (see photo).
- Carefully top with second layer and frost the top generously, then the sides. Using a butter knife yields a smooth surface. It should be the perfect amount of frosting – not too thick, not too thin.
- Add hazelnuts around the perimeter of the top of the cake. Slice and serve.
- Will keep well-covered at room temperature for several days, though best when fresh. Refrigeration not necessary.
Notes
*Nutrition information is a rough estimate.
Milka says
Do you think I could use oat milk instead of almond milk ?
Hi Milka! That will work!
Annabelle says
My go-to for chocolate cakes.
This is the best vegan/ gluten free chocolate cake I have come across. I have used it for birthdays and my wedding. We had one regular wedding cake (lemon with lemon frosting) made for us and this hazelnut cake and, hands down this was the favorite.
I use maple syrup (decreased by 2T), finely ground coconut sugar (decreased by 1/3C) and coconut oil in the cake. All the rest of the ingredients are as listed. It usually cooks for a bit longer than stated. I think it is better sitting for a day rather than the same day.
I find the hazelnuts to be an essential component but I put most of them on the top. I do put a few in the layers, but not too many, it’s a texture thing. I found the frosting too sweet so I use 72% chocolate/ Belgian dark and only 1C powdered sugar. There is usually leftover frosting.
Your modifications sound amazing, Annabelle! We’re so glad this cake has been a hit at birthdays and your wedding. We appreciate you sharing! xoxo
Emma says
I have to be honest, I’m only coming here to rate the frosting. I was craving a banana cake topped with chocolate and hazelnuts so I ended up combining 2 recipes but cor blimey the frosting alone is worth all the stars! I can’t buy vegan butter or cream cheese where I liv and never really got on with cashew cream but this is hands down the best vegan frosting I’ve made. I only needed 1 cup of powdered sugar in total because it came out very thick but maybe that’s down to the brand/type of chocolate. Thank you so much for the recipe!
That cake sounds incredible, Emma! Thank you for sharing! xo
Cali says
Good day. Do you think I could use hazelnuts instead of the almonds to use as the almond meal?
Ooo, yes! We think raw hazelnut flour would be lovely!
Coconut75 says
What a disappointment. I made this cake for Christmas and the batter was as liquid as milk (no surprise here given the insane amount of apple puree) after an hour the cake was still half liquid. Had to put in the bin and make a different recipe last minute.
Total waste of time and ingredients 🙁
We’re so sorry it didn’t work out for you! This recipe is usually a reader favorite. Would you mind sharing what gluten-free blend you were using? It sounds like it wasn’t absorbent enough for some reason!
MISS EMILY AT PINTO says
Hi there! I only have standard elf raising flour (not gluten free), and advice on how you would adapt this recipe? Thanks!
Hi, you could use it to replace the 1 1/2 cups gluten-free flour blend, but we’d suggest using slightly less because it’ll likely be more absorbent. For best results, we’d suggest keeping the almond meal and oat flour. You will also want to reduce the amount of baking soda and salt because self raising flour contains a rising agent and salt. Hope that helps!
Jacquelyn says
Wow! Thanks for the great recipe! I’ve never made a GF eggless cake that was actually fluffy before! And it was so moist! I couldn’t believe it!
We’re so glad you enjoyed this one, Jacquelyn! Thank you for the lovely review! xo
Joe says
I forgot to add, I use coconut sugar or turbinado instead of cane sugar. It tastes way better in my opinion, but that’s jut personal preference.
Joe says
Amazing recipe! My go to for special occasions. It’s absolutely perfect. Rich, moist, delicious flavor, and not too sweet.
We’re so glad you enjoy this recipe! Thank you for sharing, Joe!
Raquel Xavier says
Absolutely loved it! Vegan cakes are so tricky and I was ready for a dense cake I didn’t like much! This surprised me!
I did use oat milk instead of almond (it didn’t curdle at all, but it’s all I had). I also used 1 and 1/3 cup of apple sauce instead of 2 cups! I hope I can replicate this next time!
Right amount of sweetness too! 🙏🏻
We’re so glad you enjoyed this one, Raquel! Thank you for sharing your experience! xo