Chocolate hazelnut cake w/ chocolate ganache {vegan}

Chocolate hazelnut cake w/ chocolate ganache {vegan} - Marta's Plants

(cliccate qui per la versione italiana)

Happy Monday, everyone!

Here I am with a new recipe that I made yesterday. I’d wanted to make this cake for what feels like an eternity and I don’t know why, seeing as how this is probably the easiest cake ever! And delicious, too. I always use this recipe every time I need or want to make a chocolate cake, halving or doubling the amount of ingredients depending on what I need, and subbing part of the flour for something more exciting, and it always comes out great. The only thing – do not overcook. But that goes for everything, I guess.

What better combination than chocolate and hazelnut?! Seriously, maybe only chocolate and orange can compete.

Chocolate hazelnut cake w/ chocolate ganache {vegan} - Marta's Plants

by Marta Giaccone

yields one 20cm/8in cake


1 + ¼ cup / 170 gr flour
¾ cup / 70 gr hazelnut flour (you can blend hazelnuts)
45 gr cacao powder
1 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
seeds from 1 vanilla bean or 1 tsp vanilla extract
pinch salt
¾ cup / 180 ml maple syrup, honey, etc
¼ cup / 60 ml light vegetable oil
1 + scant ¼ cup / 300 ml vegetable milk


1 medium avocado (about 115 gr pulp)
25 gr vegetable milk
50 gr dark chocolate, melted
1 tsp maple syrup, honey, etc
pinch salt
handful roasted hazelnuts



  1. Preheat oven to 180°C/350°F.
  2. In a large bowl sift and mix the dry ingredients; in another bowl mix the wet ingredients and then add to the dry ones.
  3. Stir well until you have a smooth batter (it will be quite liquid).
  4. If you use a cake pan with a removable bottom I find it convenient to line the bottom with parchment paper and lightly grease the sides with oil.
  5. Pour the batter and bake for about 35 minutes. Check with a clean knife in the center until it comes out clean. Do not overcook.
  6. In the meantime make the ganache: blend all ganache ingredients except for the hazelnuts. You will have a silky cream. Cover with plastic wrap and let sit in the fridge.
  7. When the cake is ready leave it to cool completely on a wire rack. After about 30 minutes, remove it from the cake pan. Once cooled you can decorate it or, as I did, I let it sit in the fridge overnight and then decorated it before serving.
  8. Spread the ganache, then add the hazelnuts.
  9. Personally I like to store this kind of cake in the fridge for optimal moisture!

Chocolate hazelnut cake w/ chocolate ganache {vegan} - Marta's Plants Chocolate hazelnut cake w/ chocolate ganache {vegan} - Marta's Plants

4 thoughts on “Chocolate hazelnut cake w/ chocolate ganache {vegan}”

  • I made this cake yesterday. My guests and I all enjoyed it immensely but I have one comment: can you make a cake that has more of a hazelnut (Nutella!) taste? I am thinking of subbing ground hazelnuts next time. What do you think?

    • Hi! I’m so happy you all enjoyed it!! 🙂
      The recipe calls for ground hazelnuts/hazelnut flour, did you not use it?
      Anyway, as I also love the “Nutella flavor”, I’ll be sure to create more desserts with choc+hazelnut!
      Thank you!

  • Ciao Marta! Questa torta deve essere uno spettacolo! Quale farina senza glutine posso usare? E soprattutto… i liquidi dovrei aumentarli? Grazie e ti mando un abbraccio!

    • ciao Giovanna, grazie!! se non vuoi comprare un mix già pronto (non li ho mai provati ma devono essere comodi) potresti provare a farne uno tu! grano saraceno, mais, riso…se no anche solo farina di quinoa se la trovi! per i liquidi ti direi di aggiungere 1-2 cucchiai di liquido solo se l’impasto ti sembra troppo mappazzone!!!!

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