Vegan Cocoa Hazelnut Cake

Preparation time 20’/ Difficulty Level: 2/5

Vegan Cocoa Hazelnut Cake
Vegan Cocoa Hazelnut Cake


250g whole wheat flour or gluten-free flour
150g roasted hazelnuts blended into powder
10g baking powder
1 tsp vanilla extract
100ml sesame oil
160g Olympus Wild Flower Honey or 160g maple syrup
250ml (1 cup) non-dairy milk
1 tsp baking soda
3 Tbsp vinegar
4 Tbsp cocoa powder
4 Tbsp Hazelnut Butter with Cocoa

50g Roasted Hazelnuts
3 tablespoons Hazelnut Butter with Cocoa mixed with
2 tablespoons Olympus Wild Flower Honey or 2 Tbsp maple syrup (for vegan option)
Red berries


  1. Preheat the oven to180 ° C.
  2. Grease a baking tray with oil and sprinkle some flour. Shake the tray until it is covered with flour evenly.
  3. Using a spatula, mix all the cake ingredients in a bowl until homogenised.
  4. Bake for 60min at 180 ° C.
  5. If you notice the surface of the cake getting too dark fast, cover with aluminium foil.
  6. Let the cake cool completely.
  7. Coarsely chop the hazelnuts and place them on a pan without any oil. Cook for 3-5 min until they are roasted and aroma is released.
  8. Drizzle with Hazelnut Cocoa Butter mixed with honey or maple syrup.
  9. Sprinkle the coarsely chopped hazelnuts over the cake.
  10. Garnish with red berries.
  11. Let it cool completely for at least three hours before serving.

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