No-Bake Vegan Nutella Cake
Indulge in our No-Bake Nutella Cake, a vegan dessert that's rich, chocolaty, and completely gluten-free. This easy nutella cake is perfect for any occasion, offering a delightful treat without the need for baking.
Equipment
- 1 food processor
Ingredients
NO-BAKE NUTELLA CAKE
- 1 1/2 cup hazelnuts raw
- 1 1/2 cup almond flour
- 3/4 cup cocoa powder unsweetened
- 24 oz Medjool dates pitted
- 3/4 tsp sea salt fine
- 2 vanilla extract
HOMEMADE CHOCOLATE FROSTING
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter dairy-free
- 1 tsp vanilla extract
- 1 1/3 cup powdered sugar
- 2 - 4 tbsp unsweetened almond milk or soy milk
GARNISH
- kosher 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 cup 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 cup almond flour, 3/4 cup cocoa powder, 24 oz Medjool dates, 3/4 tsp 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 butter, 1 tsp 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.
Nutrition
Calories: 702kcalCarbohydrates: 100gProtein: 12gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 2gSodium: 314mgPotassium: 953mgFiber: 15gSugar: 78gVitamin A: 131IUVitamin C: 1mgCalcium: 147mgIron: 5mg