Super moist, vegan Hazelnut Cake

In my family, we have this one convention we do on every members birthday: a biiiig Birthday Breakfast. Sounds huge, but it's a quite sweet and exciting thing for us. At the beginning of October, my sister celebrated her birthday. Because I am responsible for the cake-business in our family, I searched for a simple recipe I could prepare the evening before the breakfast. So I remembered a very moist hazelnut cake we had in our childhood very, very often. And here it is an easy and moist hazelnut cake, but for sure: vegan!

Super moist, vegan hazelnut cake

12 servings
80 minutes


  • 1 tbsp vegan butter (for greasing)
  • 1 tbsp flour (for greasing)

hazelnut cake

  • 50 g (1.7 oz) hazelnuts
  • 250 g (8.8 oz) flour
  • 8 g baking powder
  • 8 g vanilla sugar
  • 100 ml (0.4 cups) canola oil
  • 150 g (5.3 oz) white sugar
  • 250 ml (1 cup) plant-based milk
  • 150 g (5.3 oz) ground hazelnuts


  • 150 g (5.3 oz) vegan, dark chocolte
  • 1 tbsp coconut oil
  • 100 g (3.5 oz) hazelnuts (for decoration)


  1. Chop 50 g (1.7 oz) hazelnuts. Preheat oven to 180°C / 350°F.
  2. Grease a loaf pan with vegan butter and sprinkle flour all over the pan. Shake the loaf pan, so the whole surface is covered with flour.
  3. In a big bowl, mix all the ingredients for your cake with a spatula until soft and well combined. Add the mixture in your baking pan.
  4. Bake for 60 minutes at 180°C / 350°F. If your cake turns to dark, cover with aluminum foil. Let the cake completely cool down afterward.
  5. Chop the rest of your hazelnuts and roast for 2-3 minutes in a pan without oil. They should turn a bit golden brown; you can smell that!
  6. Heat chocolate and coconut oil in a water bath and cover your cake completely. Sprinkle hazelnuts all over the melted chocolate. Let the cake chill for at least three hours in your fridge before serving.
Zucker ↦ Jagdwurst Donut
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