Vegan Chocolate Hazelnut Cake with Whipped Ganache Recipe
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Vanilla and Bean · by Traci York★ 4.8 (15)

Vegan Chocolate Hazelnut Cake with Whipped Ganache Recipe

NUTRITION · PER SERVING105M COOK
CAL 37%·PRO 23%
CARBS 74G40% OF CAL
11G FIBER38G SUGAR25G OTHER
FAT 44G53% OF CAL
24G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, fudgy vegan chocolate cake with hazelnut notes, topped with whipped chocolate ganache. Dark chocolate lovers will appreciate this elegant dessert perfect for celebrations.

dessertamericanbaked goodveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 3/4 C High Quality Vegan Dark Chocolate
  • 1 1/3 C Full Fat Coconut Milk (whisked to incorporate the fat and liquid, 307g, the canned variety)
  • 1/8 tsp Sea Salt
  • 2 tsp Hazelnut Liquor (I use Frangelico)
  • 3/4 C Raw Hazelnuts (for decorating, 105g)
  • 1 2/3 C Nut Milk (380g, I use homemade cashew)
  • 1 Tbs Apple Cider Vinegar
  • 1 1/2 C + 1 Tbs All Purpose Flour (225g)
  • 1/2 C + 2 Tbs Hazelnut Flour ** (72g, see note)
  • 2/3 C Organic Cane Sugar (145g)
  • 1/2 C Dutch Process Cocoa (unsweetened (I use Rodelle), 50g)
  • 1 1/2 Tbs Organic Cornstarch
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1/3 C + 2 Tbs Coconut Oil (virgin, unrefined, melted and at room temp., 80g)
  • 1 1/2 tsp Vanilla Extract
  • 1 1/4 tsp Chocolate Extract *** (see note)
  • 3 Tbs Organic Cane Sugar
  • 3 Tbs Water
  • 2 Tbs Hazelnut Liqueur
PREP
60M
SODIUM
270MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.