Sweet, Cookies, Cakes and Granola

Vegan Cocoa Hazelnut Cake

Execution time 1 and a half hour / Difficulty Level: 2/5

Vegan Cocoa Hazelnut Cake
Vegan Cocoa Hazelnut Cake


100 ml Sesame Oil
160 g Wild Flower Honey from Mount Olympus or 160 gr maple syrup
250 ml non-dairy milk (1 cup)

1 tsp vanilla extract
3 tbsp vinegar
4 tbsp Hazelnut Butter with Cocoa


250 g whole wheat flour or gluten-free flour
150 g Roasted Hazelnuts blended into powder
10 g baking powder
1 tsp baking soda
4 tbsp cocoa powder

50 g Roasted Hazelnuts
3 tbsp Hazelnut Butter with Cocoa mixed with
2 tbsp Wild Flower Honey from Mount Olympus or 2 tbsp maple syrup
Red berries


  1. Preheat the oven to 180° 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 60 minutes.
  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.

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