Recipe Index

Vegan | Hazelnut Chocolate Cakevegan

Posted on August 22, 2019

A super yummy cake. It's also nice because it's small.

Yield: 1 8-inch round cake

hazelnut chocolate cake


~ Cake ~

1 1/4 cups all-purpose flour

2/3 cup hazelnuts, toasted and finely ground

2/3 cup sugar

3/4 teaspoon kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup coconut oil, melted but not hot

2 teaspoons vanilla extract

1 teaspoon fresh lemon juice

3/4 cup unsweetened hemp milk, at room temperature


~ Ganache ~

4 ounces vegan chocolate chips

2 tablespoons coconut oil

1 tablespoon hemp milk

2 tablespoons maple syrup, or to taste


~ Topping ~

India Tree Nature's Colors Carnival Sprinkles



Make the cake:

Preheat oven to 350°F. Grease pan with coconut oil. Line bottom with parchment paper.

In a large bowl, whisk together dry ingredients.

In a medium bowl, whisk together wet ingredients.

Whisk the wet ingredients into the dry ingredients. Pour into prepared cake pan.

Bake for 25 minutes. Test that a toothpick inserted into the center comes out clean. If not, bake for another 5 minutes. Test and repeat until toothpick comes out clean. (My cake took 30 minutes.)

Let cool in the pan for 10 minutes. Then turn onto a wire rack and let cool completely.

Make the ganache:

Put the chocolate chips and coconut oil in a microwavable bowl. Microwave in 30-second increments, stirring after each, until the chocolate is fully melted. Stir in the hemp milk and maple syrup. Stir for a few minutes until the ganache cools a bit.


Pour ganache over cake, and spread. Top with sprinkles.


(Ref. "Chocolate Hazelnut Vegan Horsey Cake" recipe, Molly on the Range, page 254.)