No-Bake Nutella Cake
Ingredients Featured in Our No-Bake Nutella Cake
Recipe Overview
This no-bake Nutella Cake is a dream come true for chocolate lovers and health-conscious individuals alike. Made with wholesome ingredients like raw hazelnuts, almond flour, and Medjool dates, this vegan nutella cake is not only delicious but also nourishing. The rich, chocolaty flavor comes from unsweetened cocoa powder, creating a decadent treat that satisfies your sweet tooth without refined sugars.
About Our
No-Bake Vegan Nutella Cake
Our No-Bake Nutella Cake is a perfect blend of taste and health. The hazelnuts and almond flour provide healthy fats and protein, while the dates add natural sweetness and fiber. This nutella cake is a great alternative to traditional desserts, offering a gluten-free and vegan option that doesn’t compromise on flavor. The rich cocoa powder gives it a deep chocolate flavor, making it a luxurious dessert with lots of antioxidants.
The frosting, made with dairy-free butter and unsweetened cocoa powder, is smooth and velvety, perfectly complementing the dense and chewy cake base. A sprinkle of flaky salt on top enhances the flavors, making every bite a delightful experience.
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What You'll Need
ALMOND FLOUR
This gluten-free flour provides a rich, nutty flavor. With healthy fats and protein, it is an excellent base for our nutella cake.
COCOA POWDER
Unsweetened cocoa powder gives the cake its rich chocolate flavor and is a great source of antioxidants and magnesium.
COCONUT OIL
Used to bind the crust, coconut oil adds a subtle sweetness and healthy fats to the cake.
HAZELNUTS
Roasted hazelnuts form the base of the cake, offering a deep, nutty flavor and crunchy texture. They are rich in vitamins and minerals, including vitamin E and healthy fats.
LEMON JUICE
Provides a touch of acidity to balance the sweetness of the raspberry curd, enhancing the overall flavor.
MAPLE SYRUP
This natural sweetener adds a hint of caramel flavor and keeps the crust moist and chewy.
MEDJOOL DATES
These naturally sweet dates add moisture and a rich, caramel-like flavor to the cake while providing fiber and essential nutrients.
SEA SALT
Enhances the flavors and balances the sweetness in the cake and frosting.
VANILLA EXTRACT
Adds a warm, aromatic flavor to both the cake and the frosting.
How to Make
No-Bake Vegan Nutella Cake
PREPARE THE HAZELNUTS
Preheat the oven to 350˚F. Line a rimmed baking sheet with parchment paper or a silicone mat. Spread the hazelnuts evenly on the baking sheet and roast for 10 to 15 minutes until lightly browned and fragrant. Allow the nuts to cool slightly. Once warm enough to handle, place the hazelnuts in a clean kitchen towel and rub vigorously to remove the skins. It’s okay if some skins remain.
MAKE THE CRUST
In a food processor or high-speed blender, blend the roasted hazelnuts until finely ground but not turning into nut butter. Add the almond flour, pitted Medjool dates, cocoa powder, sea salt, and vanilla extract. Process until a sticky dough forms. Line a 9×5-inch loaf pan or an 8×8-inch pan with parchment paper, creating a sling for easy removal. Press the dough into the pan, ensuring it is flat and firm. Chill in the freezer for 30 minutes or in the refrigerator for 1 to 2 hours to set.
PREPARE THE FROSTING
In the bowl of a stand mixer fitted with the paddle attachment, beat the dairy-free butter and vanilla extract until fluffy, about 1 to 2 minutes. Gradually add the powdered sugar, cocoa powder, and 2 tablespoons of almond milk. Beat until smooth and fluffy, about 2 to 3 minutes. If the frosting is too thick, add more almond milk, 1 tablespoon at a time. If it’s too thin, add more powdered sugar, 1/4 cup at a time, until the desired consistency is reached.
ASSEMBLE THE CAKE
Remove the chilled cake from the pan and place it on a serving plate. Frost the cake as desired and sprinkle with coarse flaky salt.
STORE THE CAKE
This nutella cake will last in the refrigerator for up to 2 to 3 days in an airtight container. The unfrosted cake can be stored in the freezer in an airtight container for up to 1 month.
FAQs
How long will this cake last?
The cake can last in the fridge for up to 2 to 3 days in an airtight container. The unfrosted cake can be stored in the freezer in an airtight container for up to 1 month.
Can I use regular hazelnuts instead of raw hazelnuts?
Raw hazelnuts are best for the recipe to maintain their natural flavor and nutritional benefits. Roasting them adds another level of flavor to the cake.
Is almond flour essential, or can I use other flours?
Almond flour provides a nutrient-rich and gluten-free base. While substitutions are possible, it may alter the texture and taste of the cake.
How can I adjust the sweetness of the frosting?
Add more of less powdered sugar to adjust the sweetness of the frosting.
Can I use a different size pan for the No-Bake Nutella Cake?
Yes, you can use an 8×8-inch pan as an alternative, but ensure the dough is even for consistent results.
Are there any garnishes besides kosher/flaky salt that I can use?
Additional garnishes, such as chopped nuts or a drizzle of melted chocolate, can be added.
Can I make this cake without a food processor?
A food processor is recommended for achieving the right consistency, but a high-speed blender can also be used.
Can I use dairy butter instead of dairy-free butter in the frosting?
Yes, you can use regular dairy butter in the frosting if dairy-free options are not a concern.
Can I skip the chilling step and serve the cake immediately?
Chilling is crucial for setting the cake and achieving the desired texture. Skipping this step will result in a softer consistency that cannot be easily sliced.
Still hungry?
If you enjoyed the luscious indulgence of the No-Bake Nutella Cake, you might want to explore our 100 Million Berry Chia Seed Pudding. This nutrient-packed and flavorful pudding combines the goodness of chia seeds with a medley of berries, creating a wholesome and satisfying treat.
For those with a sweet tooth, our Petal Press Cookies are a must-try. With a light and buttery flavor, these gorgeous edible flower cookies are ideal for a bridal party, garden party, and more.
The Raspberry Rose Tart brings together the vibrant flavors of fresh raspberries and the subtle floral notes of rose, creating a dessert that’s both sophisticated and delectable.
No-Bake Vegan Nutella Cake
Equipment
- 1 fod processor
Ingredients
NO-BAKE NUTELLA CAKE
- 1 1/2 cups raw hazelnuts
- 1 1/2 cups cups almond flour
- 3/4 cup unsweetened cocoa powder
- 24 oz Medjool dates pitted
- 3/4 tsp fine sea salt
- 2 vanilla extract
HOMEMADE CHOCOLATE FROSTING
- 1/2 cup unsweetened cocoa powder
- 1/2 cup dairy-free butter
- 1 tsp pure vanilla extract
- 1 1/3 cup powdered sugar
- 2 - 4 Tbsp unsweetened almond milk or soy milk
GARNISH
- Kosher/flaky salt
Instructions
Cake
- Preheat the oven to 350°F.
- Line a rimmed baking sheet with parchment paper or a silicone mat
- Add hazelnuts to the prepared baking sheet.1 1/2 cups raw hazelnuts
- Roast for 10 - 15 minutes, until lightly browned and fragrant. Let the nuts cool slightly.
- Once warm enough to handle, add hazelnuts to a clean kitchen town and place in a bowl. Rub vigorously to remove the skins from the hazelnuts. There will be some of the skins leftover, which is ok!
- Line a 9x5-inch loaf pan with parchment paper, making sure that the ends hang over the edges to create a sling. You can also use an 8x8 inch pan.
- Add hazelnuts to a food processor or high-speed blender. Blend until finely ground, but do not overblend to create nut butter.
- Add almond flour, dates, cocoa powder, salt and vanilla. Process until you have a sticky dough.1 1/2 cups cups almond flour, 3/4 cup unsweetened cocoa powder, 24 oz Medjool dates, 3/4 tsp fine sea salt, 2 vanilla extract
- Transfer dough to the lined loaf pan. Use your hands or a spatula to press it into the pan until flat and firm. Chill in the freezer for 30 minutes to set (or in the refrigerator for 1 - 2 hours).
Frosting
- While the cake is chilling, make the frosting.
- Beat dairy-free butter and vanilla extract for the frosting in the bowl of a stand mixer fitted with the paddle attachment until fluffy, about 1 - 2 minutes.1/2 cup dairy-free butter, 1 tsp pure vanilla extract
- Add sugar, cocoa powder, and milk. Beat until smooth and fluffy, about 2 - 3 minutes.1/2 cup unsweetened cocoa powder, 1 1/3 cup powdered sugar, 2 - 4 Tbsp unsweetened almond milk
- If the frosting is too thick - add more milk 1 tbsp at a time until the desired consistency.2 - 4 Tbsp unsweetened almond milk
- If the frosting is too thin - add more powdered sugar 1/4 cup at a time, up to 1/2 cup max, until the desired consistency.
- Remove and plate the chilled cake. Frost as desired and sprinkle with coarse flaky salt.
Storage
- This cake will last in the fridge for up to 2 - 3 days in an airtight container. The unfrosted cake can be stored in the freezer in an airtight container for up to 1 month.