This is the BEST Vegan Nutella Cake EVER! 3 layers of ultra rich and moist chocolate sponge cake, filled with ”Nutella” buttercream, drizzled with ”Nutella” and chopped hazelnuts, wrapped in a thick layer of more ‘Nutella’ buttercream. This is the Bruce Bogtrotter of vegan cakes!
If you love this, make sure to check out my Vegan Nutella Muffins.
Vegan Nutella Cake
This incredible Vegan Nutella cake is sure to hit the sweet spot. Made with three rich chocolate cake layers, layers of ”Nutella” buttercream, chopped hazelnuts and coated with more of the scrumptious buttercream. This cake is the ULTIMATE vegan chocolate cake, and a Nutella lovers dream.
The overall flavour, texture and LOOK of this cake is insane! It will please vegans and non-vegans alike with its rich taste of both chocolate and roasted hazelnut. Keep reading to learn how to make it!
Why you’ll love this cake:
There are a million reasons why this is the BEST Vegan Nutella Cake, but to save me the time typing them, and you reading them all, I have listed my top 10 reasons below.
- Vegan friendly
- Loaded with ”Nutella”
- 3 layers of rich chocolate sponge
- Easy to make
- Perfectly nutty
- Perfect texture
Ingredients you’ll need–
- Dairy-free milk – The best milk to use is soya milk, but you can use almond, oat or cashew. Soya milk curdles the best for the buttermilk so it’s the one i would best recommend.
- Apple cider vinegar – Mixed with the milk to make a vegan ‘buttermilk’.
- Self raising flour – Use self raising flour to make the cake super fluffy and helps with rise.
- Cocoa powder – Adds the delicious chocolate flavour to the sponge.
- Caster sugar – Helps to bind the cake and add sweetness.
- Bicarbonate of soda + Baking powder – Raising agents which help make the cake rise and become super fluffy.
- Coffee granules – Coffee is optional but it helps with the richness of the cake and add a deeper flavour. Mix coffee granules with hot water into a paste.
- Sunflower oil – Use a neutral flavoured oil such as sunflower oil. Coconut oil also works great.
Buttercream + filling ingredients:
- Dairy-free block butter – Use a vegan block butter for best results. My favourite vegan butters are Naturli Vegan Block and Flora Plant Butter Alternative.
- Icing sugar – Sift for a really light and creamy buttercream.
- Cocoa powder – The cocoa adds a delicious chocolate flavour to the buttercream.
- Vegan Nutella – My favourite vegan Nutella is ‘Nature’s Store Cocoa Hazelnut Spread‘.
- Dairy-free milk – Use a splash of any dairy-free milk to help loosen the buttercream, to make it creamier.
- Hazlenuts- Roughly chop and add to the filling and on top of the cake for decoration.
How to achieve even cake layers?
My biggest tip to make even cake layers is to use a set of kitchen scales. Make sure to weigh out the cake batter and divide it equally into the lined cake tins. One trick I do is to weigh out the entire batch of cake batter and divide it by 3. This makes each tin have the exact amount of cake batter, resulting in a even and perfect looking cake.
Once the cakes have baked, allow them to cool in the tins. Doing this helps retain some of the moisture, then you can use a sharp serrated knife to trim the tops flat. This cake recipe bakes flat cakes, but for whatever reason your cakes are slightly domed, this is a great tip to get even layers. Nibble on the cake scraps (win win).
Vegan Nutella Cake Tips & Tricks
- Don’t skip the coffee in the cake: You honestly can’t taste the coffee, but it helps to enhance the chocolate flavour.
- Correctly line your cake tins: Make sure the base and sides of the cake tins are lined fully with grease proof paper. My book goes into detail on how to correctly line cake tins, grab a copy here.
- Make sure to measure out your ingredients correctly: The most accurate method of baking is using gram measurements. Use a set of kitchen scales to weigh out each ingredient, this ensures a perfect bake.
- Use loose base cake tins: I cant express how easy they are to use! Simply push the base up and peel away the baking paper. No more getting the cakes stuck in the tins! Use three 8” loose base cake tins for this recipe.
- Don’t overmix: You don’t want to develop the gluten in the flour, only mix until you cant see any dry ingredients in the batter. This helps to ensure the cake is moist and doesn’t end up dry!
- Be patient: Allow the cake to cool fully before filling and coating. Doing this will prevent it from melting. You can store the cakes in a air tight container overnight and frost the next day, this also helps get the cake super moist, perfect for frosting and decorating!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!Print