1-Bowl Chocolate Hazelnut Cake (Vegan + GF)

Why Make This Recipe

This 1-Bowl Chocolate Hazelnut Cake is a delightful treat that everyone can enjoy. It’s vegan, gluten-free, and made in just one bowl! This means minimal cleanup and maximum flavor. The combination of rich chocolate and crunchy hazelnuts makes for a cake that is both indulgent and special. Perfect for birthdays, celebrations, or just a sweet snack, this cake will satisfy your chocolate cravings without compromising your dietary needs.

How to Make 1-Bowl Chocolate Hazelnut Cake

Ingredients:

• 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*
• 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

Directions:

1. Preheat the oven to 350 degrees F (176 C). Butter two 8" round cake pans or line 24 muffin tins with paper liners. Dust with gluten-free flour and shake out the excess.
2. In a bowl, measure out the almond milk and add the vinegar. Stir and let it curdle while preparing other ingredients.
3. In a large mixing bowl, prepare flax eggs by mixing flaxseed meal and water. Let this rest for 5 minutes.
4. Add baking soda to the almond milk mixture and stir.
5. Combine the sugar, maple syrup, and almond milk mixture with the flax egg. Beat or whisk to combine.
6. Add applesauce, vanilla, melted coconut oil, and salt. Mix well.
7. Stir in cocoa powder, almond meal, oat flour, and gluten-free flour. If the batter seems thick, add a touch more almond milk. It should look like a semi-thick batter that is pourable.
8. Divide the batter evenly between the cake pans (or muffin tins, filling them about 3/4 full).
9. Bake for 35-45 minutes (for cupcakes, about 29-35 minutes) or until a toothpick inserted comes out clean.
10. Let rest in the pans for 15-20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks to cool completely.
11. For the frosting, add almond milk to the mixing bowl and microwave for 1 minute.
12. Add chopped chocolate to the warm milk and let it sit for 3 minutes without stirring.
13. Stir with a wooden spoon to combine, then add coconut oil or softened butter. Let rest for 10 more minutes.
14. Using a mixer (or whisk), beat the mixture. Add 1 cup of powdered sugar and mix again. Place in the fridge for 20 minutes to set.
15. After setting, beat again. If too thin, add more powdered sugar until the consistency is light and fluffy.
16. Once the cakes are completely cool, take the bottom layer and place it on a serving plate. Spread frosting on top, then add hazelnuts, gently pressing them into the frosting.
17. Top with the second layer and frost the top and sides. Use a butter knife for a smooth finish. Add more hazelnuts around the perimeter on top.
18. Slice and serve. Enjoy!

How to Serve 1-Bowl Chocolate Hazelnut Cake

This cake is perfect on its own but can also be served with a scoop of dairy-free ice cream or a dollop of vegan whipped cream. Enjoy it with coffee or tea for a delightful treat any time of the day.

How to Store 1-Bowl Chocolate Hazelnut Cake

Store the cake covered at room temperature for several days. It stays fresh and delicious, but it’s best enjoyed right after making it. Refrigeration is not necessary.

Tips to Make 1-Bowl Chocolate Hazelnut Cake

• Make sure to measure the ingredients accurately for the best results.
• If you have clumpy cocoa powder, sift it before adding to the batter.
• To keep the frosting thick, ensure to let it rest in the fridge long enough.

Variation

You can substitute the hazelnuts with walnuts or pecans for a different nutty flavor. You can also try adding a layer of fruit preserves or a different type of fruit puree to change it up.

FAQs

Can I use other plant-based milk instead of almond milk?
Yes, you can use any plant-based milk like soy, oat, or coconut milk.

How can I make this cake more chocolatey?
For a more chocolatey flavor, you can add chocolate chips to the batter or increase the cocoa powder amount slightly.

Can I freeze leftovers?
Yes, this cake freezes well. Wrap it tightly in plastic wrap, and then place it in an airtight container before freezing.

1-Bowl Chocolate Hazelnut Cake

A delightful vegan and gluten-free chocolate hazelnut cake made in just one bowl, perfect for any celebration or a sweet snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert, Snack

Cuisine Gluten-Free, Vegan

Servings 12 slices

Calories 350 kcal

Ingredients

  

For the Cake

• 4 Tbsp flaxseed meal to make flax eggs
• 10 Tbsp water to make flax eggs
• 1 cup unsweetened plain almond milk
• 1.5 tsp apple cider vinegar
• 3 tsp baking soda
• 2/3 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
• 1.5 cups gluten-free flour blend
• 1/2 cup unsweetened plain almond milk
• 1.25 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
• 1.25-2 cups powdered sugar ensure vegan-friendliness
• 1.5 cups roasted unsalted hazelnuts

Instructions

 

Preparation

• Preheat the oven to 350 degrees F (176 C). Butter two 8" round cake pans or line 24 muffin tins with paper liners. Dust with gluten-free flour and shake out the excess.
• In a bowl, measure out the almond milk and add the vinegar. Stir and let it curdle while preparing other ingredients.
• In a large mixing bowl, prepare flax eggs by mixing flaxseed meal and water. Let this rest for 5 minutes.
• Add baking soda to the almond milk mixture and stir.
• Combine the sugar, maple syrup, and almond milk mixture with the flax egg. Beat or whisk to combine.
• Add applesauce, vanilla, melted coconut oil, and salt. Mix well.
• Stir in cocoa powder, almond meal, oat flour, and gluten-free flour. If the batter seems thick, add a touch more almond milk.
• Divide the batter evenly between the cake pans (or muffin tins, filling them about 3/4 full).

Baking

• Bake for 35-45 minutes (for cupcakes, about 29-35 minutes) or until a toothpick inserted comes out clean.
• Let rest in the pans for 15-20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks to cool completely.

Frosting

• For the frosting, add almond milk to the mixing bowl and microwave for 1 minute.
• Add chopped chocolate to the warm milk and let it sit for 3 minutes without stirring.
• Stir with a wooden spoon to combine, then add coconut oil or softened butter. Let rest for 10 more minutes.
• Using a mixer (or whisk), beat the mixture. Add 1 cup of powdered sugar and mix again. Place in the fridge for 20 minutes to set.
• After setting, beat again. If too thin, add more powdered sugar until the consistency is light and fluffy.

Assembly

• Once the cakes are completely cool, take the bottom layer and place it on a serving plate. Spread frosting on top, then add hazelnuts, gently pressing them into the frosting.
• Top with the second layer and frost the top and sides. Use a butter knife for a smooth finish. Add more hazelnuts around the perimeter on top.
• Slice and serve. Enjoy!

Notes

This cake is perfect on its own but can also be served with a scoop of dairy-free ice cream or a dollop of vegan whipped cream. Enjoy it with coffee or tea for a delightful treat any time of the day. Store the cake covered at room temperature for several days. It stays fresh and delicious, but it’s best enjoyed right after making it. Refrigeration is not necessary. Make sure to measure the ingredients accurately for the best results. If you have clumpy cocoa powder, sift it before adding to the batter. To keep the frosting thick, ensure to let it rest in the fridge long enough.

Keyword Chocolate Cake, Gluten-Free Cake, Hazelnut Cake, One Bowl Cake, Vegan Dessert