No-Bake Vegan Nutella Cake
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Additional Time
1 hr 15 mins
-
Servings
16
-
Calories
319 kcal
-
Course
Dessert, Baked Goods
No-Bake Vegan Nutella Cake
Description
The No-Bake Vegan Nutella Cake is built on a foundation of roasted hazelnuts ground finely but not to butter, which gives a natural nutty flavor and slight texture contrast from the included cacao nibs. The use of Medjool dates provides stickiness and natural sweetness that binds the almond flour and cocoa powder into a dense, sliceable dough. Roasting and peeling the hazelnuts enhances their flavor while maintaining texture. This forms a firm cake base finished with a smooth, chocolate-flavored avocado frosting, which adds creaminess and a subtle fruity undertone without dairy or eggs.
The chocolate avocado frosting, made from ripe avocado, cocoa powder, maple syrup, and a pinch of sea salt, complements the nutty cake base with its creamy texture and mild sweetness. This cake does not require baking beyond the initial nut roasting, making it convenient for vegan and no-bake dessert options. It is suited for serving chilled and slices well.
To prepare, hazelnuts are roasted to bring out aroma and then skinned before processing with the rest of the base ingredients to form a sticky dough. The frosting is blended until smooth and spread on top. For best texture and flavor, the cake should be chilled to set before slicing.
Ingredients
Nutella Cake
- 1 1/2 cups hazelnuts raw, ~200-220g
- 1 1/2 cups almond flour ~168g
- 3/4 cup raw cacao powder ~60g, or unsweetened cocoa powder
- 24 ounces Medjool dates pitted, ~680g
- 3/4 teaspoon salt fine sea salt
- 2 teaspoons vanilla extract pure
- 1/2 cup (~65-75g) raw cacao nibs
Chocolate Avocado Frosting*
- 1 avocado medium, ripe
- 1/3 cup (~26g) raw cacao powder or unsweetened cocoa powder
- 4 1/2 tablespoons (~68g) pure maple syrup
- sea salt a generous pinch
Topping
- sea salt flaky
Instructions
- Prepare the Nutella Cake: Preheat the oven to 350°F/175°C. Place the hazelnuts on a rimmed baking tray and spread out evenly. Roast in the oven for 10-15 minutes or until lightly browned and very fragrant. Allow the hazelnuts to lightly cool.
- While the hazelnuts are roasting, line a 9×5-inch loaf pan (23 x 13 x 8 cm pan) with parchment paper, with the ends hanging over sides of the pan. If you don’t have a loaf pan, you can use an 8×8-inch square pan (20 x 20 x 5 cm).
- Place the hazelnuts on top of a clean kitchen towel and wrap into a bowl. Rub vigorously to remove the hazelnut skins. It’s not necessary to remove all the skins.
- Place the hazelnuts in a food processor or high-powered blender until finely ground (but don’t blend too much, you don’t want it to turn into nut butter).
- Add the almond flour, dates, cacao powder, salt, and vanilla and process until you have a sticky dough that you can press together with your fingers Stir in cacao nibs with a silicone spatula.
- Transfer the Nutella cake dough to the lined pan. Using your hands and/or a silicone spatula, press the dough into the bottom and sides of the pan until it is flat and firm.
- Freeze the cake for 30 minutes to set, or refrigerate for 1-2 hours.
- When ready to serve the cake, make the Chocolate Avocado Frosting. Place avocados, cacao powder, maple syrup, and salt in a food processor and blend until creamy and smooth. You should get 3/4 -1 cup of frosting.
- To serve the cake, spread the frosting on top of the cake and sprinkle a generous amount of flaky sea salt on top. Store leftovers in the freezer for 2-3 days. If you want the leftovers to last longer, just frost the portion of the cake you plan to eat in the next few days. The unfrosted cake will stay good in your freezer for a month or two.
Notes
- Double the frosting recipe if you prefer a thicker layer on the cake.
- Roasting hazelnuts enhances flavor but remove as much skin as possible for smoother texture.
- Store the cake refrigerated and serve chilled for best slicing and taste.
- Use ripe avocados to ensure a smooth, creamy frosting without bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 115mg | 5% |
| Potassium | 536mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 33g | 66% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
