Decadent Vegan Chocolate Hazelnut Cake: An Easy & Indulgent Sheet Cake Recipe

Prepare to fall in love with this truly decadent vegan chocolate hazelnut cake! This delightful sheet cake is the epitome of richness, featuring a perfect harmony of nutty hazelnut flavor and deep, indulgent chocolate. Every single bite is packed with an incredible depth of flavor, all while being surprisingly easy to prepare. Whether you’re a seasoned vegan baker or simply looking for an impressive dessert that’s free from animal products, this recipe is guaranteed to become a new favorite.

The timeless combination of chocolate and hazelnut is a classic for a reason. If you’re a devoted fan of spreads like Nutella or the iconic Ferrero Rocher chocolates, then get ready for a dessert experience that captures that magical taste in a vegan-friendly format. This plant-based chocolate hazelnut cake delivers all the indulgence you crave without any compromise.

Beyond its irresistible flavor, the texture of this vegan hazelnut cake is simply divine. It boasts a moist, delicate, and tender crumb that melts in your mouth, offering a wonderful rich taste that is beautifully enhanced by the silky, luxurious chocolate hazelnut ganache. The entire cake is a celebration of contrasting textures and complementary flavors, making each mouthful a truly special treat.

I’ve designed this recipe as a simple sheet cake, often referred to as a traybake. I personally adore the practicality and rustic charm of sheet cakes and loaf cakes over the elaborate fuss of towering layer cakes. They are far less intimidating to assemble and decorate, yet they can look just as stunning and sophisticated. Plus, cutting and serving is a breeze, making them ideal for gatherings, potlucks, or simply a delicious treat to share with family and friends.

Essential Ingredients for Your Vegan Chocolate Hazelnut Cake

Creating this magnificent vegan chocolate hazelnut cake requires a selection of readily available plant-based ingredients. Each plays a crucial role in achieving the perfect flavor, texture, and rise. Let’s delve into what you’ll need for both the cake and the irresistible ganache:

For The Cake:

• Ground Roasted Hazelnuts (Hazelnut Flour): This is the star ingredient that infuses the cake with its characteristic nutty flavor. You have several convenient options for sourcing your hazelnut flour:
  1. Roast, Skin, and Grind Your Own: For the freshest flavor, you can buy raw hazelnuts, roast them yourself (instructions easily found online or below), remove their skins, and then grind them into a fine flour using a food processor.
  2. Buy Pre-Roasted and Skinned Hazelnuts: This is a great shortcut. Simply purchase already roasted and peeled hazelnuts and grind them yourself to control the fineness.
  3. Buy Unroasted Hazelnut Flour and Toast It: This is a cost-effective option. Unroasted hazelnut flour is widely available online. Toasting it yourself (instructions below) significantly deepens its flavor, transforming it from bland to wonderfully nutty. This is the method I personally prefer for its balance of flavor and affordability.
  4. Buy Roasted Hazelnut Flour: The most convenient option, albeit often the most expensive. Ensure it’s finely ground for the best cake texture.

  Using roasted hazelnuts is key to achieving that pronounced, rich hazelnut essence in your cake. If using unroasted flour, don’t skip the toasting step!

• Plain Flour (All-Purpose Flour): Standard plain flour is perfect for this recipe. It provides the necessary structure without being too heavy. I strongly advise against substituting it with wholemeal flour, as its higher fiber content will result in a denser, less delicate cake crumb.
• Cocoa Powder: I opt for Dutch-processed cocoa powder. This type of cocoa is treated with an alkali to reduce its acidity, resulting in a darker color and a smoother, less bitter chocolate flavor. For those in the UK, regular cocoa powder is typically Dutch-processed.
• Baking Powder and Bicarbonate of Soda (Baking Soda): A combination of these two leavening agents is crucial for achieving the perfect rise and a wonderfully light, soft texture in vegan cakes. The bicarbonate of soda reacts with the acidic ingredients (like lemon juice and yogurt) to produce carbon dioxide, while the baking powder provides a secondary lift.
• Unsweetened Non-Dairy Milk: You can use any unsweetened non-dairy milk you prefer (almond, oat, cashew), but for optimal results, I highly recommend unsweetened soy milk. Soy milk has a higher protein content than most other plant milks, which contributes to a sturdier cake structure and a richer texture, similar to how dairy milk functions in traditional baking.
• Neutral Flavored Oil: A neutral oil like sunflower, canola, or a mild olive oil is essential here. These oils add moisture without imparting a strong flavor that would compete with the chocolate and hazelnut. I generally do not recommend coconut oil for this recipe unless it’s your only option, as its distinct flavor can sometimes be noticeable, and its solidifying nature at cooler temperatures can affect the cake’s texture.
• Light Brown Soft Sugar: This type of sugar is my preference as it not only provides sweetness but also adds extra moisture and a subtle caramel note, enhancing the overall richness of the cake. Granulated sugar, caster sugar, or coconut sugar can also be used, though they may slightly alter the moisture content and flavor profile.
• Unsweetened Plant-Based Yogurt: Plant-based yogurt is a fantastic ingredient in vegan baking! It serves as an excellent egg replacer, contributing significantly to the cake’s moistness and tenderness, while also adding a delicate tang that balances the sweetness. Both unsweetened soy yogurt and unsweetened coconut yogurt work beautifully. I particularly like the Coconut Collaborative natural coconut yogurt for its creamy texture. While I haven’t thoroughly tested other substitutes, Oatly creme fraiche is a likely alternative, and unsweetened applesauce could potentially work, though it might change the flavor and texture slightly.
• Lemon Juice: Freshly squeezed lemon juice is vital. It acts as an acid that reacts with the bicarbonate of soda, producing carbon dioxide gas which helps the cake rise and contributes to its airy texture.
• Vanilla Extract: High-quality vanilla extract is always preferred over vanilla essence for a richer, more authentic flavor. Vanilla bean paste can also be used for an even more intense vanilla aroma and visible flecks of vanilla bean.

For The Ganache:

• Vegan Hazelnut Flavoured Chocolate (Gianduja Chocolate): To create an authentic and intensely hazelnut-flavored ganache, I use smooth hazelnut-flavored chocolate, also known as gianduja chocolate. My top recommendation is Vego hazelnut chocolate melts, which are incredibly creamy and perfect for melting. If you find it challenging to source specific vegan hazelnut chocolate, don’t worry! I provide an excellent alternative ganache recipe below using a readily available chocolate hazelnut spread.
• Vegan Double Cream Alternative: You’ll need a rich, thick vegan cream alternative that can be heated and mixed like traditional double cream. Brands like Elmlea Double (UK) or Oatly Whippable are excellent choices. Full-fat canned coconut cream (the thick part scooped from the top of a chilled can) also works wonderfully and adds a subtle coconut note, which complements the chocolate and hazelnut beautifully.

How To Make This Irresistible Vegan Chocolate Hazelnut Cake

(For precise measurements and detailed step-by-step instructions, please refer to the comprehensive recipe card located at the bottom of this page.)

Making this vegan chocolate hazelnut cake is a straightforward process, designed for ease and enjoyment. Here’s an overview of the key steps:

1. Prepare Your Dry Ingredients: Begin by sifting the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt into a large mixing bowl. Sifting is an important step as it aerates the flour, prevents lumps, and ensures all the dry ingredients are evenly distributed. Once sifted, whisk in the ground roasted hazelnuts. This ensures they are well incorporated throughout the cake batter, distributing that lovely nutty flavor.



2. Combine Wet Ingredients: In a separate large jug, whisk together the non-dairy milk, neutral oil, plant-based yogurt, light brown soft sugar, fresh lemon juice, and vanilla extract. Whisk thoroughly until the sugar has dissolved and all the wet ingredients are completely combined and homogenous. This prepares them for a smooth integration with the dry ingredients.



3. Mix Batter Gently: Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a balloon whisk or a spatula, gently stir until just combined. The key here is to mix until no dry lumps remain. Do not overmix the batter, as excessive mixing can develop the gluten in the flour, resulting in a tough, chewy cake rather than a tender, moist one. A few small lumps are better than an overmixed batter.



4. Prepare for Baking: Pour the wonderfully smooth batter into your prepared 23x33cm (9×13 inch) rectangular cake tin, which should be greased and lined with baking parchment. Use a spatula to spread the batter evenly across the tin, ensuring a uniform thickness for even baking.



5. Bake to Perfection: Bake the cake in a preheated oven for approximately 30 minutes. To test for doneness, insert a skewer or toothpick into the center of the cake; it should come out clean. Once baked, allow the cake to cool completely in the tin on a wire rack. Cooling fully is crucial before frosting to prevent the ganache from melting.



6. Craft the Silky Ganache: While the cake cools, prepare your hazelnut ganache. Place the finely chopped vegan hazelnut chocolate into a heatproof bowl. In a small saucepan, gently heat the vegan cream until it is just on the verge of simmering (small bubbles will appear around the edges). Do not let it boil vigorously.



7. Combine and Stir: Pour the hot cream directly over the chopped chocolate. Resist the urge to stir immediately! Let the mixture sit undisturbed for 5 minutes. This allows the heat from the cream to thoroughly melt the chocolate. After 5 minutes, gently stir with a whisk or spatula until the mixture is completely melted, smooth, and glossy.



8. Cool and Frost: Allow the ganache to cool at room temperature until it thickens to a firm, spreadable consistency. This may take anywhere from 30 minutes to a couple of hours, depending on your room temperature. Once it’s ready, use a palette knife or offset spatula to spread the luscious ganache evenly over the top of your completely cooled cake. For an extra touch of elegance and flavor, decorate the cake with a sprinkle of chopped roasted hazelnuts.

Mastering the Hazelnut Flavor: How To Toast Hazelnut Flour

The secret to an exceptionally flavorful chocolate hazelnut cake lies in using roasted hazelnuts. Roasting intensifies their natural oils and nutty aroma, providing a much deeper and more complex flavor compared to using unroasted hazelnuts. If you’ve purchased unroasted hazelnut flour, fear not – you can easily toast it at home to unlock its full potential.

To toast hazelnut flour, simply place a large, heavy-bottomed frying pan or skillet over a medium-low heat. Add your hazelnut flour to the dry pan. Stir constantly and patiently. You’ll notice the flour gradually turning a golden-brown color and, more importantly, it will begin to emit a wonderfully fragrant, nutty aroma. This process can be quite quick, so remain vigilant! Hazelnut flour can go from perfectly toasted to burnt in a matter of seconds. As soon as it reaches the desired golden hue and enticing fragrance, immediately remove the pan from the heat and transfer the toasted flour into a clean bowl to cool completely before incorporating it into your cake recipe. Using properly toasted hazelnut flour will make a noticeable difference in the final taste of your vegan chocolate hazelnut cake.

An Excellent Alternative Ganache Recipe

While the vegan hazelnut-flavored chocolate ganache is incredible, I understand that specialized ingredients might not always be accessible. If you’re unable to find vegan hazelnut chocolate (gianduja), you can still create a rich and delicious hazelnut ganache using a readily available vegan chocolate hazelnut spread, similar to a plant-based Nutella, such as Vego or Nature’s Store brand. This alternative is equally indulgent and captures that beloved chocolate-haznut essence.

To prepare this alternative ganache: gently heat 250ml (1 cup) of vegan double cream (or full-fat coconut cream) and 125g (about ½ cup) of your chosen vegan chocolate hazelnut spread in a small saucepan over medium-low heat. Stir continuously until the mixture is just coming to a simmer and the spread is fully melted and incorporated. Be careful not to let it boil rapidly. Next, pour this warm mixture over 125g (about 4.5 oz) of finely chopped 70% dark chocolate (ensure it’s vegan, check ingredients) in a heatproof bowl. Allow it to sit undisturbed for 5 minutes to let the chocolate melt. After 5 minutes, gently stir with a whisk or spatula until the ganache is completely smooth and glossy. Let it cool at room temperature until it reaches a firm, spreadable consistency before spreading it over your cooled cake. This method yields a robustly flavored ganache that is just as satisfying!

Top Tips for Baking Success

Achieving a perfect vegan chocolate hazelnut cake is simple with a few key baking principles in mind. Here are my top tips to ensure your cake turns out flawlessly every time:

• Embrace Metric Measurements: As with all my baking recipes, I cannot stress enough the importance of using metric measurements with a digital kitchen scale over volumetric cup conversions. Baking is a precise science, and cups can be wildly inaccurate due to variations in how ingredients are packed. Using a scale guarantees precise quantities, leading to far better, more consistent, and professional-quality results. It’s also often easier and significantly less messy than measuring with cups!
• Do Not Overmix the Batter: This is a crucial rule for moist and tender cakes. Once you combine the wet and dry ingredients, mix only until no dry streaks or lumps of flour remain. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and chewy cake rather than a light and soft one. I highly recommend mixing by hand with a balloon whisk to avoid overworking the batter.
• Ensure Ingredients Are Well-Combined Separately: Because overmixing the final batter is detrimental, it’s essential to thoroughly whisk your dry ingredients together in one bowl and your wet ingredients together in a separate jug or bowl before combining the two. This ensures an even distribution of leavening agents, sugar, and fat throughout the batter with minimal stirring once combined.
• Room Temperature Ingredients: Whenever possible, aim to use room temperature wet ingredients (non-dairy milk, yogurt, oil). Ingredients at room temperature emulsify more easily, creating a smoother, more uniform batter, which in turn leads to a finer, more tender cake crumb.
• Proper Pan Preparation: Always grease your cake tin thoroughly and line it with baking parchment. This prevents sticking and makes it incredibly easy to remove the cooled cake from the tin without any breakage.
• Cool Completely Before Frosting: Patience is a virtue in baking! It is absolutely essential to allow your cake to cool completely in the tin on a wire rack before attempting to spread the ganache. Applying ganache to a warm cake will cause it to melt and slide off, creating a messy situation.
• Alternative Pan Sizes: This recipe can also be adapted for round cake tins. You can bake this cake in two 20cm (8in) or 23cm (9in) round cake tins instead of a single sheet pan. However, please note that the hazelnut ganache in this recipe is designed to be spreadable rather than a firm frosting, making it potentially too soft to use as a filling for a layer cake. If you choose to make a layer cake, you would likely need to opt for a different, sturdier frosting recipe to sandwich the layers together securely.

Storage and Freezing Instructions

To keep your vegan chocolate hazelnut cake fresh and delicious, store it in an airtight container at room temperature. It will remain wonderfully moist and flavorful for up to 4 days.

This cake also freezes beautifully! If you plan on freezing it for future enjoyment, I recommend doing so before applying the ganache. Freezing the ganache can sometimes alter its texture, making it slightly less smooth upon thawing. To freeze the cake: wrap the completely cooled, unfrosted cake tightly in several layers of plastic wrap, then an additional layer of aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. When you’re ready to serve, thaw the cake overnight in the refrigerator, then bring it to room temperature before preparing and spreading the fresh ganache. If you’ve already frosted the cake and wish to freeze it, ensure the ganache is firm, then wrap it carefully as described. Thaw slowly in the refrigerator.

Serving Suggestions

While this vegan chocolate hazelnut cake is a showstopper on its own, you can elevate the experience with a few simple additions:

• A Dusting of Cocoa: For an extra touch of sophistication, dust the top of the ganache with a fine layer of unsweetened cocoa powder before serving.
• Fresh Berries: The tartness of fresh raspberries or sliced strawberries provides a delightful contrast to the rich chocolate and hazelnut flavors.
• Vegan Whipped Cream or Ice Cream: A dollop of vegan whipped cream or a scoop of your favorite vanilla or hazelnut vegan ice cream makes this dessert even more indulgent.
• Coffee or Liqueur: Pair a slice with a strong cup of coffee or a vegan friendly hazelnut liqueur for a truly luxurious treat.

More Delicious Vegan Sheet Cake Recipes:

If you’ve enjoyed the ease and deliciousness of this vegan chocolate hazelnut sheet cake, you’ll love exploring these other fantastic vegan traybake recipes:

• Vegan Jam and Coconut Sponge
• Vegan Pumpkin Spice Latte Cake
• Easy Vegan Ginger Cake
• Classic Vegan Chocolate Sheet Cake
• Raspberry, White Chocolate and Almond Sheet Cake (Vegan)
• Vegan Coffee and Walnut Cake
• Vegan Cherry Almond Cake

If you’ve had the pleasure of trying this incredible vegan chocolate hazelnut cake recipe, I would absolutely love to hear about your experience! Please rate the recipe, leave a comment below with your thoughts, or share your delicious creations by tagging @domestic_gothess on Instagram and using the hashtag #domesticgothess. Your feedback and photos truly make my day!

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