vegan chocolate hazelnut layer cake
Prep time
Cook time
Total time
If you're a fan of the famous chocolate hazelnut spread, you will love this Vegan Chocolate Hazelnut Layer Cake! Soft, fluffy, and packed with indulgent chocolate ganache, chopped hazelnuts, and rich chocolate frosting.
Recipe type: Cakes
Serves: 12
  • *for the cake*
  • 2½ cups all-purpose flour
  • 2 cups white granulated sugar
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups unsweetened nondairy milk
  • ⅔ cup vegetable oil
  • 4 tbsp white vinegar
  • 1 tbsp vanilla extract
  • 1 tbsp hazelnut extract/emulsion
  • *for the frosting*
  • 3½ cups powdered sugar
  • ½ cup cocoa powder
  • ½ cup vegan butter
  • ½ cup vegan shortening
  • ¼ cup nondairy milk, more or less as needed
  • 1 tsp vanilla extract
  • 1 tsp hazelnut extract/emulsion
  • pinch of salt
  • *for stacking/filling*
  • ½ cup vegan chocolate (chips or chopped up chocolate bar)
  • ¼ cup nondairy milk
  • ¼ cup chopped hazelnuts
  1. First, make the chocolate cake. Preheat the oven to 350F. Spray three 6" round cake pans with baking spray, and set aside.
  2. In a large bowl, whisk together the flour, cocoa, sugar, salt, baking powder, and baking soda.
  3. Add in the nondairy milk and oil, and mix vigorously. Add in the vinegar, vanilla, and hazelnut extract, and mix until well combined.
  4. Pour the batter into the prepared pan, and bake for 25-30 minutes.
  5. Let cakes cool slightly, then turn onto a wire rack to finish cooling off.
  6. While the cakes cool, you can prepare the chocolate frosting.
  7. Beat the vegan butter and vegan shortening until creamy in the bowl of a stand mixer fitted with the paddle attachment.
  8. Add in the cocoa powder, followed by the powdered sugar, one cup at a time. Add the nondairy milk if needed - add more or less as needed to get the right consistency.
  9. Stir in the salt and vanilla & hazelnut extracts.
  10. Finally, make the chocolate ganache.
  11. Combine the chocolate and nondairy milk in a microwave-safe bowl. Microwave in 30 second increments, until mixture is smooth and silky. Set aside to cool slightly before using.
  12. When ready to assemble, flip cakes out of the pans and trim the tops off to make them level.
  13. To assemble, place one of the cake layers on a serving platter or cake circle.
  14. Spread a thin layer of chocolate frosting on top. Then pipe a circle of frosting on top of the cake, close to the edge, and spoon in some of the chocolate ganache. Sprinkle some hazelnuts on top. Repeat with the remaining cake layers.
  15. Using an offset spatula, smooth on top and outside of the cake for a crumb coat.
  16. Place the cake in the fridge for at least 10-15 minutes, until the crumb coat is solid, before putting on the final coat of frosting. After you are done frosting, make the chocolate ganache drips using a squeeze bottle or spoon. Go around the edges first, then spoon some ganache in the middle and smooth it out for an even layer. Sprinkle additional hazelnuts on top.
  17. To finish, pipe some more chocolate frosting on top. I used a 4B tip and piped in small concentric circles to create a rope border. Chill cake until ready to serve.
Recipe by The Baking Fairy at