hazelnut cake

Hazelnut Cake layers made with ground hazelnuts paired with delicious hazelnut buttercream and decorated with chopped toasted hazelnuts.

Hazelnut Cake

all-purpose flour

hazelnut flour (sifted)

tsp baking powder

salt

unsalted butter (room temperature)

sugar

eggs (room temperature)

vanilla

milk (room temperature)

milk (divided)

cornstarch

Tbsp Nutella (optional)

whole and chopped hazelnuts

Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.

In a medium bowl, whisk flour, hazelnut flour, baking powder, and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.

Bake for about 30-35mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

Hazelnut Cake:

Place 1 1/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.

In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch.

While whisking vigorously, slowly pour the hot milk into the egg mixture.

Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.

Pass through a strainer and into a bowl. Place plastic wrap directly on top of the custard to prevent a skin from forming.

Cool to room temperature then place in the refrigerator for a couple hours to set. Bring to room temperature before using in buttercream.

Ensure pastry cream and butter are at room temperature. Whisk pastry cream by hand until smooth.

Using a stand mixer or hand mixer, beat the butter on high until pale and fluffy (3 mins). Add the room temperature custard 1 Tbsp at a time, incorporating well after each addition. Add Hazelnut flour 1/4 cup at a time.

Taste, add sifted powdered sugar if desired. Beat for 2-3mins until smooth and fluffy.

Hazelnut German Buttercream:

Place one layer of cake on a cake stand or serving plate. Spread about 2 Tbsp Nutella on top of the cake layer. Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers.

Frost and smooth the outside with a thin crumb coat. Chill for 20mins.

Frost and smooth the outside of the cake, generously frosting the sides specifically. Smooth with an icing smoother. Use a cake comb on the sides of the cake. Repeat, scraping off more frosting each time, until smooth.

Pipe dollops on top if desired with the remaining hazelnut buttercream using an Ateco 867 or Wilton 6B tip. Gently press hazelnuts into each dollop. I alternated ones with skins on/off.

Press chopped hazelnuts around the bottom of the cake if desired.

Assembly:

AMAZING, rich chocolate hazelnut cake made in just 1 bowl! Entirely vegan and gluten-free and so simple to make. Perfect for every day or birthdays and special occasions.

1-Bowl Chocolate Hazelnut Cake (Vegan + GF)

eggs

almond milk

tsp apple cider vinegar

tsp baking soda

maple syrup

coconut oil butter

tsp pure vanilla extract

unsweetened applesauce ((or other hearty fruit puree,

tsp sea salt

cocoa powder ((if clumpy, sift))

almond meal ((finely ground from raw almonds))

gluten-free oat flour ((finely ground from raw oats))

gluten-free flour blend*

dairy-free dark or semi-sweet chocolate ((chopped))

coconut oil

powdered sugar ((ensure vegan-friendliness))

unsalted hazelnuts

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 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.

This stunning gluten free vegan chocolate hazelnut cake tastes basically like Nutella in soft, fluffy, glorious cake form. With moist, flavour-packed hazelnut sponges, a rich, fluffy vegan chocolate buttercream frosting, and a luxurious chocolate ganache drip, it’s guaranteed to be a hit with everyone. It’s super easy to make and you’d honestly never guess that it doesn’t contain any gluten, eggs or dairy.The recipe makes a small batch 6-inch/15cm cake, but you can easily double it to make a larger 8-inch/20cm version. (Note that you&#39;ll need to bake the larger 8-inch/20cm sponges slightly longer, test their doneness by inserting a toothpick into the centre.)

Small Batch Gluten Free Vegan Chocolate Hazelnut Cake

butter

160 g (¾ cup + 1 tbsp) light brown sugar

g (3½ tbsp) plain vegan yoghurt, room temperature

vanilla bean paste ((or 1 tsp vanilla extract))

hazelnut

210 g (1¾ cups) plain gluten free flour blend

g (½ cup) ground toasted hazelnuts

120 g (½ cup) non-dairy milk, room temperature

250 g (2¼ sticks) vegan butter block, softened

180 g (1½ cups) powdered/icing sugar, sifted

65 g (⅔ cup) Dutch processed cocoa powder

120 g (4¼ oz) dark chocolate (60-70% cocoa solids), melted and cooled until lukewarm

80 g (2¾ oz) dark chocolate (60-70% cocoa solids), chopped

hazelnuts, roughly chopped ((for decoration))

Adjust the oven rack to the middle position and pre-heat the oven to 375ºF (190ºC). Grease two 6-inch/15cm round cake tins with vegan butter and line their bottoms with rounds of parchment/baking paper.

Cream together the vegan butter, oil and sugar until pale and slightly fluffy. You can do this using a stand mixer fitted with the paddle attachment, a hand mixer fitted with the double beaters or by hand using a large balloon whisk.

Add the dairy-free yoghurt and mix until well combined.

Add the vanilla and hazelnut flavouring (optional), and mix to combine.

In a separate bowl, sift together the gluten free flour blend, baking powder, xanthan gum and salt. Add the ground hazelnuts and whisk until evenly distributed.

Beginning and ending with the dry ingredients, alternately add the dry ingredients (in three batches) and dairy-free milk (in two batches) to the butter-sugar mixture, mixing well after each addition, until you get a smooth cake batter with no flour clumps.Tip: This alternating way of adding dry and wet ingredients helps to maintain the emulsion of the butter in the cake batter, ensuring that your batter remains smooth and that the final baked cake has the perfect crumb. When alternating dry and wet ingredients, make sure to always end with the dry.

Divide the batter evenly between the two prepared cake tins and smooth it out into even layers.

Bake at 375ºF (190ºC) for about 25 minutes or until golden on top and an inserted toothpick comes out clean. After 20 minutes in the oven, cover the sponges with a sheet of aluminium foil, shiny side up.

Allow the sponges to cool in the cake tins for about 10-15 minutes, then turn them out onto a wire rack to cool completely.Make sure that the sponges are 100% cooled to room temperature before you level them and start assembling the cake.

Gluten free vegan hazelnut sponges:

Using a hand mixer fitted with the double beaters or a stand mixer fitted with the paddle attachment, cream the butter and powdered/icing sugar until pale and fluffy, for about 5 minutes.

Sift in the cocoa powder and salt, and whip for a further 2-3 minutes, scraping the sides and bottom of the bowl occasionally, until fully combined.Tip: You can tailor the amount of salt to your personal preference – add it slowly (pinch by pinch), mixing well after each addition, and taste before adding more.

Add the melted and cooled chocolate, and whip until fully combined.

Vegan chocolate buttercream:

If the sponges are domed, level them using a sharp, serrated knife.

Place the bottom sponge on a cake stand or serving plate of choice.

Spread a generous layer of buttercream on top, but leave enough buttercream for the top and sides of the cake. Smooth it out into an even layer, using a small offset spatula.

Place the other sponge on top, with the bottom of the sponge facing upwards (this will give you a nice flat top).

Use most of the remaining buttercream to cover the top and sides of the cake, reserving some for piping decorations on top. Smooth out the top and sides with a cake scraper or a small offset spatula.

Chill the frosted cake in the fridge for at least 30 minutes or until the buttercream is firm to the touch.

Assembling the cake:

Place the chopped dark chocolate into a heat-proof bowl.

In a saucepan over medium-high heat, cook the vegan heavy/double cream alternative until it only just comes to a boil.

Pour the hot cream over the chocolate and allow to sit for 2-3 minutes, then stir together until smooth and glossy.

Allow the ganache to cool slightly at room temperature (or very briefly in the fridge) until it’s still pourable but not too runny.

Transfer it to a squeeze bottle (you can also just use a spoon) and use it to create the chocolate ganache drip down the sides. Then, cover the top of the cake with the ganache and smooth it out using a small offset spatula or the back of a spoon. You can create swirls in the ganache for extra decoration.Tip: Alternatively, you can pour the ganache on top of the cake and then gently guide it to drip down the sides with an offset spatula or the back of a spoon.

Chill the cake in the fridge for about 15-30 minutes or until the ganache has set and is no longer sticky/tacky to the touch.

Vegan chocolate ganache drip:

Transfer the remaining buttercream to a piping bag fitted with an open star nozzle.

Pipe dollops of buttercream on top of the set ganache, and then sprinkle on the chopped toasted hazelnuts.

Slice and serve.

Decorating the cake:

The gluten free vegan chocolate hazelnut cake keeps well in a closed air-tight container or wrapped in cling film in the fridge for 3-4 days.Before serving, take the cake out of the fridge and leave it at room temperature for at least 15-20 minutes. The chocolate buttercream frosting will be fairly firm directly out of the fridge, and leaving it at room temperature for a while softens it to its original luscious, velvety texture.

Storage:

Super soft, moist, and delightful vegan Hazelnut Loaf Cake coated with a rich and decadent chocolate glaze and sprinkled with crushed nuts - A quick and easy one-bowl bread recipe made with 100% plant-based ingredients that can be made gluten-free too!

Vegan Hazelnut Bread

all-purpose

hazelnuts

tsp baking soda (or 2 tsp more baking powder)

⅓ cup plant milk

oil (e.g. canola or sunflower oil)

tsp vanilla extract

tbsp apple cider vinegar (or lemon juice)

3.5 oz dark chocolate (chopped)

Preheat the oven to 355 °F (180°C). Lightly grease a 9.5x4-inch (25x11cm) loaf pan, then line with parchment paper, leaving an overhang on both sides.

In a large bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, sugar, and salt. Set aside.

In a measuring cup, whisk together plant milk, oil, vanilla extract, and apple cider vinegar. Then pour it into the flour mixture and stir with a whisk, wooden spoon, or spatula until just combined. (Please do not over mix the batter or the cake will not rise well).

Pour the batter into the prepared loaf pan and smooth it out. (It&#039;s best to tap the pan on the work surface a few times to make sure there are no air bubbles in the batter).

Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. (If the cake gets too dark during baking, cover it loosely with a piece of parchment paper).

Let the cake cool in the pan for 10-15 minutes. Then lift it out of the pan using the overhanging parchment paper. Place it on a cooling rack and let it finish cooling.

Melt the chopped chocolate with the coconut oil slowly over a water bath. Stir well and spread evenly over the cooled cake.

Decorate with chopped hazelnuts if desired. Enjoy!

Chocolate Glaze

This Chocolate Espresso Hazelnut Cake is insanely flavorful, rich, super moist, not overly sweet with crunchy hazelnut bites and a hint of espresso!

Chocolate Espresso Hazelnut Cake

cocoa powder

sea salt

Steviva Fructevia Natural Sweetener

espresso coffee

chocolate chips

heavy cream

Pre-heat oven to 375F degrees. Spray a 8 inches round cake pan with cooking spray. Set aside

In a large bowl whisk the first six ingredients (dry ingredients) to combine.

In a second bowl add in the remaining cake ingredients and whisk until mixture is uniform. Pour liquids into the dry bowl and fold until batter is creamy. The batter will look slightly bumpy from the hazelnut bits.

Pour batter in to the cake pan and bake for 23-25 mins on the top rack (assuming the heat is coming from below). Insert a toothpick in the center to make sure it is cooked through.

Remove cake from oven and place it on a cooling rack.

Meanwhile melt chocolate chips in the microwave or use a glass bowl over the double boiler, stirring until chocolate chips are completely melted. Add in cream and whisk until chocolate absorbs the cream, forming into a thick rich and spreadable frosting.

Spread frosting on and/or around the cake, if you like. Add on chocolate sprinkles, fresh berries or toasted granola

Awesome cake!! Made it for my husband’s birthday and he truly loved it. 
The only thing I changed was to bake it for 40 min instead of 25 as mine was a little greasy from inside. I had decorated it with crushed hazelnuts and hazelnut wafers (dint find any place to add a pic of the cake).
Thank you so much for the recipe.

Ready to make the best hazelnut desserts? Here are 31 reliable and delicious hazelnut dessert recipes to try whether you&#039;re baking for a crowd or just for yourself. Hazelnuts are a super versatile baking ingredient and a fantastic nut to pair with chocolate, coffee, and several fruits.

Top 31 Best Hazelnut Desserts

Hazelnut cake

Chocolate Hazelnut Tart

Ferrero Rocher Cake

Chocolate Hazelnut Macarons

Hazelnut tart

Chocolate Bonbon With Hazelnut

Nutella Cake

Paris Brest

Nutella Cupcakes

Nutella Puff Pastry Twists

Hazelnut Butter

Nutella Frosting

Homemade Ferrero Rocher

Homemade Nutella

Nutella Babka

Chocolate hazelnut mousse

Hazelnut Espresso Millionaire Bars

Aerated Gianduja Recipe (Chocolate Hazelnut Aero)

Hazelnut Cream Bars

Chocolate Hazelnut Pear Cake

No-Bake Chocolate Hazelnut Cheesecake

Hazelnut Truffle Sandwich Cookies

Italian hazelnut and chocolate torte

Frangelico Chocolate Hazelnut Tiramisu

Hazelnut Panna Cotta With A Honey Cocoa Glaze

Frangelico Chocolate Custard Pots

Hazelnut meringue cake

Hazelnut Praline Choux Buns

Chocolate Hazelnut Ice Cream

Hazelnut Chocolate Chip Cookies

Chocolate Hazelnut Crunch Truffles

Select your favorite recipe(s)

Go to the individual recipes

Enjoy the most amazing Hazelnut Desserts

Classic Italian Hazelnut Cake, known as Torta di Nocciole, is a simple Italian cake made with roasted hazelnuts. It&#039;s delicious served on its own or with a dollop of whipped cream and a drizzle of Nutella!

Italian Hazelnut Cake (Torta di Nocciole)

½ cups whole hazelnuts, roasted and peeled ((7 ounces))

all purpose flour

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