1-Bowl Chocolate Hazelnut Cake (Vegan + GF)

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Partially sliced gluten-free vegan Chocolate Hazelnut Cake

Allow me to introduce my absolute new favorite cake.

1 Bowl

Mixing wet and dry ingredients for our easy Vegan Gluten-Free Chocolate Hazelnut Cake Recipe

The obsession is real.

This recipe was inspired by my Best Vegan Gluten-Free Chocolate Cupcakes, and my love for Nutella. I mean who doesn’t love Nutella? Even Rhonda loves Nutella. Get on board people.

Rich and moist Chocolate Hazelnut Cakes on a cooling rack beside frosting and roasted hazelnuts for decorating

While there isn’t any Nutella actually in the cake, it has all of the essential components: Creaminess, chocolaty-ness, and loads of roasted hazelnuts!

And to keep things simple, it all comes together in 1 BOWL. Anyone can make this cake. No special mixers, methods, or equipment necessary.

Two layers of our gluten-free vegan Chocolate Hazelnut Cake recipe with rich chocolate frosting
Pressing roasted hazelnuts onto our Vegan Gluten-Free Chocolate Hazelnut Cake for the middle layer

This cake gets extra height from a solid layer of roasted hazelnuts + more on top! They also provide a healthy crunch to the cake, which I happen to adore.

Our Vegan GF Chocolate Hazelnut Cake decorated with a rim of fresh roasted hazelnuts
Vegan GF Chocolate Hazelnut Cake perched on a cake stand

I think you guys are going to LOVE this cake! It’s:

Super moist
Mega chocolaty
Loaded with hazelnuts
Seriously decadent
Not too sweet
& Simple to make

I think this is a great “everyday” cake with its simple preparation and universally loved flavor profile. However, I could also see it making an excellent cake for birthdays, anniversaries and any upcoming spring celebrations (like Easter!). In other words, make this cake and instantly make a million friends.

Layered delicious Vegan GF Chocolate Hazelnut Cake for a special dessert
Grabbing slices of Chocolate Hazelnut Cake for a gluten-free vegan celebration
Slice of super rich gluten-free Vegan Chocolate Hazelnut Cake for dessert

If you give this recipe a try, please rate it and leave a comment! Also, be sure to take a picture and tag it #minimalistbaker on Instagram so we can be cake twins. We love seeing our recipes come to life in your kitchens. Cheers and happy baking!

Plates of sliced Vegan Gluten-Free Chocolate Hazelnut Cake
Plate of our super rich gluten-free vegan Chocolate Hazelnut Cake
Rich and fudgy Chocolate Hazelnut Cake for a special gluten-free vegan dessert

1-Bowl Chocolate Hazelnut Cake (Vegan + GF)

AMAZING, rich chocolate hazelnut cake made in just 1 bowl! Entirely vegan and gluten-free and so simple to make. Perfect for every day or birthdays and special occasions.
Author Minimalist Baker
Partially sliced plate of Vegan GF Chocolate Hazelnut Cake
4.71 from 118 votes
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days



  • 4 Tbsp flaxseed meal (to make flax eggs)
  • 10 Tbsp water (to make flax eggs)
  • 1 cup unsweetened plain almond milk
  • 1 1/2 tsp apple cider vinegar
  • 3 tsp baking soda
  • 2/3 scant cup maple syrup or agave nectar (sub honey if not vegan)
  • 2/3 cup cane or granulated sugar
  • 1/2 cup melted coconut oil or vegan butter (such as Earth Balance)
  • 1 tsp pure vanilla extract
  • 2 cups unsweetened applesauce (or other hearty fruit puree, such as beets)
  • 1/2 tsp sea salt
  • 1 cup unsweetened cocoa powder (if clumpy, sift)
  • 1 cup almond meal (finely ground from raw almonds)
  • 1/2 cup gluten-free oat flour (finely ground from raw oats)
  • 1 1/2 cups gluten-free flour blend*


  • 1/2 cup unsweetened plain almond milk
  • 1 1/4 cups dairy-free dark or semi-sweet chocolate (chopped)
  • 1/4 cup melted coconut oil or softened vegan butter (cut into slices // such as Earth Balance)
  • 1 1/4 – 2 cups powdered sugar (ensure vegan-friendliness)
  • 1 1/2 cups roasted unsalted hazelnuts


  • Preheat oven to 350 degrees F (176 C) and butter two 8″ round cake pans (or line 24 muffin tins with paper liners // as original recipe is written // adjust number/size of pans if altering batch size). Dust with gluten free flour and shake out excess.
  • Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
  • Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
  • Add baking soda to the almond milk vinegar mixture and stir.
  • Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine. Then add applesauce, vanilla, melted coconut oil, salt and mix.
  • Add cocoa powder, almond meal, oat flour and gluten free flour and beat/whisk to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. It should resemble a semi-thick batter that’s pourable.
  • Divide batter evenly between cake pans (if using muffin tins, it should be enough for roughly 24 filling generously 3/4 full // amount as original recipe is written).
  • Bake cake for 35-45 minutes or more (cupcakes for about 29-35 minutes) or until a toothpick inserted into the center comes out clean and the top appears dry. Time will vary if you sub ingredients, as well as depending on the size of your pan.
  • Let rest in the tin for 15-20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks. Let cool completely.
  • FOR FROSTING: Add almond milk to your rinsed out mixing bowl from earlier and microwave for 1 minute. (Alternatively, heat in a saucepan until just simmering and then transfer back to mixing bowl.)
  • Immediately add chocolate to warm milk but don’t touch for 3 minutes so it can melt.
  • Stir with a wooden spoon to incorporate, then add coconut oil or softened butter and cover. Let rest untouched for another 10 minutes.
  • Use your mixer (or a whisk) to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
  • Remove from fridge and beat again. If it’s still too thin, add another 1/4 – 1/2 cup powdered sugar (amount as original recipe is written // adjust if altering batch size) and beat until light and fluffy. I found that adding 1 3/4 cups total powdered sugar (amount as original recipe is written // adjust if altering batch size) was perfect. Set aside.
  • Transfer the bottom layer of the cooled cake to a serving plate/dish. Spread a semi-generous layer of frosting on the top of the bottom layer and top generously with hazelnuts. Press down with hands to settle them into the frosting (see photo).
  • Carefully top with second layer and frost the top generously, then the sides. Using a butter knife yields a smooth surface. It should be the perfect amount of frosting – not too thick, not too thin.
  • Add hazelnuts around the perimeter of the top of the cake. Slice and serve.
  • Will keep well-covered at room temperature for several days, though best when fresh. Refrigeration not necessary.


*For this cake, I used the Bob’s Red Mill 1:1 gluten-free flour blend. However, my DIY gluten-free flour blend works well, too!
*Nutrition information is a rough estimate.

Nutrition (1 of 16 servings)

Serving: 1 slices Calories: 444 Carbohydrates: 55 g Protein: 6.3 g Fat: 25 g Saturated Fat: 12.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 82 mg Fiber: 6.5 g Sugar: 35 g

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My Rating:

  1. dalia says

    I made this cake but had a lot of trouble with it – for the same reason that many commentators mention. The toothpick never came out clean – even after 1.5 hours! I ended up burning the top of it while waiting on the toothpick to come out clean. This has never happened to me before in all my baking years, and I’ve been baking for a long time. So it’s disappointing but also confusing as I don’t understand why it happened only to a group of people, while the rest seem to have had no trouble with it. Any advice? (I followed the recipe exactly.)

    • Support @ Minimalist Baker says

      Hi Dalia, so sorry to hear that was your experience. A couple questions: 1) What brand of GF blend are you using? 2) Are you using the metric or US measurements? We’d love to help troubleshoot, if possible!

  2. Christa says

    This was a great and easy recipe. I made it for my Dad’s birthday- he loves chocolate desserts – and he could not tell it was Gluten Free. (I have celiac disease so wanted something I could eat). The rural coop I went to did not have hazelnuts but I subbed pecans and it was very tasty. Next time I would add a layer of chopped nuts in between the cake layer for a little extra crunch!

  3. Madalena says

    This has been my go to cake recipe since it was out!! Everyone loves it and is shocked with the fact that it’s vegan. I always use regular flour and a really dense flavour almond milk for the frosting, which I thinks makes great difference in the richness of the frosting’s flavour. I use a bit less sugar, syrup and oil, scunt measures for the last two basically and half the sugar, I guess I bake it a bit less time due to that change (35min is enough).

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Madalena. So glad you enjoy this recipe!

    • Support @ Minimalist Baker says

      Hi Ana, this recipe as written would probably fill four 6 inch tins, but we haven’t tried it. You might want to halve the recipe if you want to fill just 2 tins? Let us know how it goes!

    • Sparrow says

      I tried swapping out the apple sauce for pumpkin purée and wow! I’ve been using this recipe as my go to chocolate cake for years and I’m never using apple sauce again, it was killer with the pumpkin! I just had to add a smidge extra milk to get the right consistency.

  4. Erin says

    I have tried this recipe with 2 eggs and it turned out perfect.

    I’m trying it with flax eggs for the first time today. I’ve been baking it for 1.5 hours and my toothpick still won’t come out dry. I’ve read other comments saying similar things. I don’t want to over-bake, so I’ll take it out anyway and cross my fingers it turns out!

      • Erin says

        OK- here for a follow-up review!
        As I mentioned earlier, I baked my cake for 1.5 hours. It was definitely far too long! While the toothpick was still moist, the outside was tough, and the cake had densified and shrunk in the pan.
        I decided to scrap the first cake and whip up a second cake. I let the second cake bake for ~1 hour. Toothpick was still moist, but I took it out anyway.
        I think my issue may have been due to my homemade oat flour (blended in food processor). In the past, I have used “only oats” brand of oat flour, which is much finer and may have absorbed more liquid.
        In the end, my friends reported that it turned out well!
        I still love this recipe! I agree with other reviewers that this is probably the best chocolate cake I’ve ever made. It has replaced my 20-year long go-to cake recipe. People are always shocked that it’s GF and vegan.
        I hope this review is helpful for other people who experience a wet toothpick!
        PS. I kept the first cake for myself ;) the inside was still nice and moist.

        • Support @ Minimalist Baker says

          So helpful! Thank you for sharing, Erin! We’re so glad it turned out well the second time! xo

  5. Efi P says

    This is THE BEST chocolate cake ever. The best. You cant even tell its vegan. My husband and son are not vegan and they are very picky about vegan desserts i make. The devoured this cake! I used oat milk, and vegan butter because i hate coconut in desserts and all purpose flour instead of the GF blend it worked perfectly. This cake is moist and delicious and my husband declared its a keeper! Thank you so much for another amazing recipe!

  6. Jacque says

    Can I make this with store bought gluten free flour instead of the homemade blend? Thanks!
    And do you think the frosting would be better with butter or coconut oil?

    • Support @ Minimalist Baker says

      Hi Jacque, For a store-bought option, we’d suggest Bob’s Red Mill 1-1 GF Blend. We’d suggest butter because it’s less prone to melting. We’d love to hear how you like it! xo

  7. Stacie says

    WOW! I was scared when the cake came out of the oven because it hadn’t risen as much as I expected, but WOW this cake is addictively delicious! I shared with coworkers that could not believe it was vegan because of how deliciously creamy the frosting is. Such a delicious recipe!

    I used regular flower in place of the oat and GF mix, and generally it all worked out! I did notice that the coconut oil did not dissolve/blend well but it’s likely because of user error (I have only cooked with it once before). Luckily, it’s not an issue once baked!

    Will 100% make this again!

  8. Emy says

    Hi there! Very excited to make this cake. I’m wondering how to increase the recipe to make 3 layers. Would you double the recipe and then increase the bake time? Thank you!!

    • Support @ Minimalist Baker says

      Hi Emy, you can actually make it in 3 layers without adjusting the recipe, they will just be slightly thinner layers. Bake for slightly less time (30-40 minutes). We did something similar in this recipe. Hope that helps!

  9. Hillary says

    Can this icing recipe be doubled? I would like to spread it on as directed and the pipe it so I think I’ll need extra. FYI – I have piped this icing before and it worked well!

    • Support @ Minimalist Baker says

      Hi Tara! We haven’t tried piping this particular frosting, and it is quite thick, but it could work! Let us know how it goes if you give it a try!

  10. Nikki L says

    Thank you so much for this recipe! I have a kid and husband who need to eat GF and another kid and myself who need to eat DF and finding cakes that are both of those things as well as DELICIOUS and not too much work has been a challenge! I can’t even buy decent gf vegan cakes made by professional bakers (they are usually too dry). This recipe became part of our lives a few years ago and the base cake has been my go-to chocolate cake recipe ever since! I don’t always make it with the frosting or with hazelnuts. Every person who has tried it (whether they eat gf, vegan or not) has enjoyed it. Thank you for making this contribution to the world and for making my life easier and yummier!

    • Support @ Minimalist Baker says

      Amazing! We love to hear this Nikki, we’re so glad you’re able to make cakes everyone can enjoy! Thanks for the lovely review! xo

  11. Catherine says

    I just made this cake – it is literally the best chocolate cake I have ever made!! I used real eggs – 3 large, and ran out of apple sauce, so I used half apple sauce, half pumpkin puree. I also used real butter – the icing is really incredible, perfect consistency and chocolate taste! I did have to add a little more almond milk to the icing, but it whipped up perfectly. We also crushed the hazelnuts since we had old and young eating together. A really beautiful and deliciously moist and chocolatey cake. Just SO yummy!!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Catherine. Thank you for the lovely review! xo

  12. Tricia says

    I made this cake for my vegan daughter after she requested a chocolate Nutella type cake. It is so rich, very dense and fudgie. I added a melted chocolate, coconut and hazelnut crumb onto the base cake before the hazelnuts (cut into pieces), and then topped with some of the frosting. For decoration I made choc coated nuts rolled in coconut and toffee hazelnuts which I piled on top. I think it took more time to assemble then the actual cake making. Thank you for a beautiful cake recipe, everyone was impressed.

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad everyone enjoyed it. Thank you for sharing, Tricia! xo

    • Support @ Minimalist Baker says

      Hi Jeanie! We haven’t tried it ourselves but we would suggest 3 large eggs. Let us know how it goes! xo

  13. Annette says

    Made this today for my parent’s Anniversary. It was amazing! Followed everything as written except subbed strawberries for the hazelnuts. I am the only vegan/GF person who ate it, but no one had any idea it was not a regular cake. Huge win knowing I made a healthier cake that no one knew was healthy. Another great recipe! Love you and this site, I am never let down whenever I make anything here! Thanks soooo much!!

    • Support @ Minimalist Baker says

      We love to hear this, Annette! Thank you for the lovely review, we’re so glad everyone enjoyed! xo

  14. Pamela says

    This is literally the BEST chocolate cake ever. I’ve made it many many times now and it always receives so many compliments. I follow the recipe pretty exactly, a few times I’ve substituted mashed banana for the apple sauce and it is barely noticeable. One thing that I’ve noticed is that the cake is ALWAYS better after a night in the fridge…so I usually factor that in to my bake time now for my favorite results. Anyway – thought I should leave a comment since this is my go-to cake recipe ;) Thank you!

  15. Jack says

    I’ve always stuck to the recipe for this but I’d like to make it for someone who can’t have the apple cider vinegar. What would you suggest to substitute it? They can’t have any alcohols/ethanols or any vinegars that aren’t pure spirit vinegar. Thanks!

  16. Jack says

    I love this recipe, I’ve made it for a few occasions now and the feedback is always tremendous! Thank you so much for putting all the effort in you do.

  17. Leandra says

    Hi! Can I make it with regular all purpose flour instead of GF mix. what would be the sub amounts to use?

    • Support @ Minimalist Baker says

      Hi Leandra, we think all purpose flour at the same quantity will work, or perhaps start with slightly less. Let us know if you try it!

  18. Rabbit says

    Thank you for this great recipe! Very tasty and easy to make, couldn’t tell it was gluten free at all. I’m in Australia and used White Wings gluten free plain flour from Coles. Only deviation from recipe was using one smaller than called for Three 3s brand apple sauce jar, and I swapped oat flour for equal parts extra almond meal and GF flour.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it! Thanks so much for the lovely review and for sharing your modifications! xo

  19. Rei says

    Can I use hazelnut meal in place of almond meal? My son has an almond allergy, which unfortunately makes finding a good gf and egg free cake recipe almost impossible!

    • Support @ Minimalist Baker says

      Unfortunately it won’t work. Coconut flour is very dense and absorbent. You can learn more here. Hope that helps!

    • Lucy says

      Fantastic cake. I made this for a birthday and needed it to be both vegan and gluten free – while not compromising on taste or texture – tricky to achieve with both these dietary requirements. This cake delivers. Super easy to make and I definitely think people will be surprised that this is vegan. The frosting in particular is great, previously I’ve made vegan frosting and it has been a big disappointment with it seperating. This is perfect. Would def make again. Minimalist Baker delivers once again, bravo!

      • Support @ Minimalist Baker says

        Aw, we’re so glad to hear this one turned out well! Thank you for the lovely review, Lucy! xo

  20. Nikki says

    The cake was so chocolatey and rich! Loved the frosting too! I made it for my boyfriend’s birthday, it took some time but it was totally worth it!

      • Elaine says

        Chocolate flavor was good. Texture was nice, not too dense. However, I thought it lacked richness. I will add chocolate chips to the batter next time.

        I eat eggs, so I used 2 eggs instead of flax eggs. I added 1 teaspoon instant coffee. Otherwise followed the recipe.

        Used oat flour milled at home from rolled oats. Bob’s red mill 1:1 gluten free flour blend. Nature’s Eats brand of almond flour.

        I halved the recipe to make 12 cupcakes. Cupcakes stuck to the liners, so next time I will spray the liners with non-stick spray.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Interesting they stuck to the liners. Were they fully cooled? I find that the unbleached paper liners tend not to stick. As for richness, you could definitely try adding chocolate chips next time for a fudgy effect!

  21. Hannah says

    I just made this, followed every instruction w no substitutes and the texture was awful. I left it in the oven for at least an hour and the layers did not bake through – texture was like congealed oatmeal and it tasted strongly of beets and oats. Super disappointed.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ok weird, that hasn’t been anyone else’s experience. No substitutions leaves me thinking some ingredients weren’t fresh or a GF blend substitute was off? What GF blend did you use?

  22. Lisa says

    This cake was moist and delicious and the frosting was the perfect balance of sweetness and rich chocolate! I halved the recipe, since it was just for my husband and I. But I had to make it 3 layers and the base larger because I thought two 4” pans would work (I didn’t have 3 of these) and had too much batter. The final cake looked odd, but the flavor and texture was Heaven! Thanks for your awesome dairy-free and soy-free recipes.

  23. Krista says

    I made this for my partner’s bday picnic as cupcakes. I used brown rice flour, buckwheat flour, and tapioca with a bit of xanthum gum (because I had it). It made 24 cupcakes, exactly like the recipe. They we moist, chocolatey, and had beautiful hazelnut topping. I was asked for the recipe several times. Will be my go-to gf vegan cake. Thanks!

    • Support @ Minimalist Baker says

      We’re so glad they turned out well! Thanks so much for sharing, Krista! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  24. Jodi says

    Made this for a family gathering. Used date sugar in place of cane and a GF mix in place of oat (so 2 cups GF mix from Presidents Choice). Also chopped the hazelnuts coarsely as the whole nut could be too hard for older eaters.
    It was amazing! Even non vegans loved it!

  25. Anna says

    I want to make this vegan, but don’t need it to be gluten free. Can I use 2 cups all purpose flour instead of the 1/2 cup oat and 1.5 cups GF flour? I have almond meal, so that’s no problem, but really don’t want to buy speciality flour for one cake (making this cake for my brother’s vegan GF).

    • Support @ Minimalist Baker says

      Hi Anna, we haven’t tried it, but think all purpose flour at the same quantity would work. Let us know how it goes!

  26. Christina says

    This looks amazing as your recipes I have already enjoyed. My sister is vegan (allergies) and also has an allergy to almonds. Do you think that I could substitute any other flour. She is not gluten free but my sister-in-law is so I’m trying to make something for everyone to enjoy without making 2 birthday cakes. Any ideas? Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, almond flour is kind of important here, but what about blending up another nut like cashews or hazelnuts and using it as meal/flour? Let us know what you try!

  27. Steve says

    Question: how can I substitute the unsweetened applesauce (or other hearty fruit puree, such as beets)? I cannot find neither of the two where I live, quite limited choices here.

  28. sandra forte says

    Followed the recipe exactly and it worked out to be amazing. Super moist and the crunch of the hazelnuts was really yummy. This is a show stopper!! Years ago being gluten and vegan free seemed to be a punishment….but finding this website has been a blessing. Dana thank you so, so much xx

    • Support @ Minimalist Baker says

      Aw, we’re so glad it turned out well! Thanks so much for the lovely review, Sandra! xo

  29. Tanya says

    I’ve made this cake twice and it is the best chocolate cake that I have had! The first time round, I roasted my own hazelnuts. That added a lot to the flavour and texture. The second time round, I used pre-roasted hazelnuts and somehow they just weren’t as nutty. Still, the cake was just as good.
    It’s quite a large size, so if you are currently under lock-down and aren’t expecting to see a lot of people and share it, I would say make half the quantity unless you’re happy to eat it all yourself :D

  30. Jennifer says

    We love this cake – I’ve made it multiple times now, for birthdays, other celebrations and a fun “british baking show” day at the Camp Mama week I do each summer with my son. I plan to make it again for my son’s birthday, but we’ll be traveling to the beach. What parts can I make the day before? I expect the cakes would be fine wrapped in plastic and in fridge for a day. What about the frosting? Can I make that in advance? Would I need to bring a handheld mixer to re-fluff?

    • Support @ Minimalist Baker says

      Hi Jennifer, it should be fine to make both in advance and keep separate. We don’t think it will need to be refluffed, but maybe bring just in case?

  31. Emily Ng says

    This cake is delicious!!! I made it for christmas and everyone was shocked it was gluten free. It’s super moist!

  32. Amy says

    Used only the cake recipe and frosted with a different frosting and no hazelnuts. The cake was amazing. I used chia seeds instead of flax, and I didn’t have enough oat flour so I finished the measurement with equal parts almond and BRM gf blend. It was definitely more moist and decadent than the crazy cake I have been using. Worth the extra work. Thank you!

  33. Jeannette says

    Hi Dana, I love all your recipes!! I read the link that you provided as to the differences between almond meal and almond flour. But, do you think almond flour would also work in place of the almond meal in this recipe? Thank you!

  34. Amy says

    So good! I have made this cake multiple times for family gatherings and it is always a hit. No one ever guesses its GF/Vegan. I always use with Xylitol as the sugar and it works great.

  35. Angie says

    Hello. I love your recipes. I came by this Chocolate Hazelnut Cake one and was wondering what is the Apple Cider Vinegar for and if it can be substituted with white vinegar? Thank you.

  36. Nadia says

    Hi Dana,

    This may be a silly amateur question but wondering if using coconut sugar instead of cane/granulated would make any difference in the baking? Thanks!

    • Support @ Minimalist Baker says

      We haven’t tried it, but it might work! You may want to blend the coconut sugar so it is a finer consistency for best results. Let us know if you give it a try!

  37. Paige says

    With this cake, I only need it to be Dairy free (allergies). With the Almond meal, oat flour and gf flour, would plain white flour work in place of them all or how would I navigate this one? Many thanks :)

    • Support @ Minimalist Baker says

      Hi Paige, though we haven’t tried it, we think it will work at the same quantity. Let us know how it goes!

    • Rehanna Torrevillas says

      I am also wanting this to be dairy free and doesn’t have to be gluten free. I also have just wholemeal or plain flour. I wonder if anyone had tried this? Thanks

  38. Sarah says

    I made this for my daughter’s first birthday and it was a real crowd pleaser! I loved it because it wasn’t too sweet, and the hazelnuts add a great crunch and flavor. I decided to cut each cake in half to have a four-tier number, which was not a good call. (Ha!) The cake didn’t have the integrity to handle that. I doubled the frosting recipe, and then had frosting between each layer, which was awesome.

    • Tam says

      If you freeze the cakes before cutting it will work out just fine to make four layers. I have made this recipe several times and I usually bake the cakes the night before, wrap them in plastic wrap and freeze them overnight. I make the frosting the following day and cut the cakes with a long serrated knives while still frozen, then frost. The frosting goes on easier too and the cakes turn out great.

  39. Rasha says


    I’ve been looking for a vegan gluten free cake that doesn’t have too much sugar as it’s for my sons first bday!! (mum is gluten free and sister in law is vegan and I’m sick of making 3 cakes for every occasion!!) this looks like it could be a winner!

    I’ve found in the past vegan cakes tend to have an odd taste because of the baking soda/powder – is this the case for this one?

    Also do you think I could use hazelnut meal instead of almond meal? And buckwheat for the gluten free flour?

    Thanks so much and will let you know how I go! Love your other recipes too by the way
    : )

    • Support @ Minimalist Baker says

      Hi Rasha, we aren’t able to taste the baking soda in this one. We think hazelnut meal will work well as a sub for almond meal, but would probably stick with the gluten-free flour blend as the buckwheat might make it more dense. But it might work! Let us know how it goes!

  40. Claire says

    I can’t have apples or applesauce. Any recommendations on a good substitution? I’ve been looking for a recipe like this and I would love to try it!

  41. Karenia says

    I’ve tried this recipe 3 times and haven’t found that my toothpick ever comes out clean, even after baking the cakes for an hour. I’m not sure what I’m doing wrong, but overall the cake is still good.

  42. Katherine says

    These are great! Easy to make AND clean up. I chose to cut the recipe in half and make cupcakes (it made about 14) and they were delicious! The cake was light, moist, and fluffy (I used the recommended flour blend and vegan butter instead of coconut oil). The icing was SO easy and came out great. I love that’s it’s both gluten free and vegan while also being delicious.

  43. Jenni says

    Hi Dana! I’m a big fan of your recipes! How would you adjust the recipe to make it into a 9×13 size cake?

    Can’t wait to try it!

    Thanks :)

    • Support @ Minimalist Baker says

      Hi Jenni, we would say bake an extra ~10-15 minutes, checking with a toothpick to ensure it is cooked in the center. Let us know how it goes!

  44. Kristen says

    AMAZING! Dana, you NEVER disappoint! Your recipes are in my kitchen a few times a week. I made these as cupcakes and store in the freezer (i add a dollop of icing after it thaws) for an afternoon pick me up or a special dessert for my kids. I filled my cupcake holders all the way to the top for a larger muffin and it made 16. They are not overly sweet (unless you add on the icing) which we love. Thank you for the now “go to” celebrations recipe!

  45. TomTom says

    We used Bob’s Red Mill Egg Replacer instead of flax eggs and gluten-free AP flour instead of the gluten-free flour blend (due to the availability of ingredients) and this cake. was. incredible!! So, so good. Very moist cake. Icing is delicious!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Tom. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  46. Colleen says

    This recipe sounds delicious. In reading the comments, considering the tenderness of this cake, do you think it would hold up well as a swiss roll cake? Thank you!

  47. Milvi says

    I made this with a few substitutions and the cake turned out a bit dense. I used a different GF flour mix, which included some potato flour and pectin, and, I used honey instead of maple syrup. It needed a longer baking time ~55 minutes until a toothpick came out clean. Frosting was perfect though! Overall taste is still great (and looks exactly like yours)! Next time I will use your GF blend as I can see the ratios of flours/starches will make a difference. And, maple syrup should help to ‘lighten’ it too. Finally, switching to the metric version of the recipe ingredients (I can’t believe I just noticed this option, after making dozens of your recipes over the past several months), measuring by weight instead of cups should improve the result. Thanks so much for your phenomenal web site! It is my ‘go to’ destination for most of my cooking these days.

    • Support @ Minimalist Baker says

      Thanks so much for your kind words and lovely review! We’re so glad you enjoyed the recipe and found the metric conversions helpful. Our best guess is that the GF flour mix made it dense. We would recommend our DIY version for best results!

  48. Marianne says

    Hello Dana,

    I am very tempted by this recipe but would like to to use chickens’ eggs rather than flax eggs. How many should I use?

    Best regards,

    • Sherry says

      Can I substitute this almond milk with whole fat milk or almond coconut milk?
      I wanna bake something healthier but we eat everything milk gluten you name it :)
      I just prefer to use whatever i have handy
      same for the gluten free flour mix, can i substitue with the flour I have on hand? I usually use organic unbleached white flour or whole wheat flour

  49. Katie says

    Wow!! I can’t say I’m a super experienced baker and I’m just starting to incorporate more gluten free recipes into my life, for my partner who prefers it, and this was a super hit!! It was so easy to do, just a wee bit longer than your average cake if you grind up your almonds and oats yourself but it was so worth the extra effort. I followed the recipe exactly and use Bob’s Red Mill GF flour blend and the Earth Island butter and I couldn’t be happier with the texture and taste. It was super moist, and very similar to a wheat flour cake. The cake is not very sweet and the icing is a perfect amount of sweet to make this very decadent and not overwhelming. I baked mine in 9″ round pans and cooked for exactly 35 min in a convection on 325 and the cake was cooked perfectly.
    I will make this my go to chocolate cake for any occasion. Thank you so much for the amazing recipe! As always.

  50. Bee says

    I always love your recipes. This time I’m not sure what happened. I followed the recipe exactly and the cake was not fluffy at all it was dense almost as it was a pudding. The frosting was delicious and saved it…. I used every single ingredient except that I used regular flour instead of the GF. I don’t follow GF diet, but I read in the reviews that it was fine to do that. I had to bake it much longer because it was raw in the middle with the suggested time.. I made it for my husband’s B-day so I was really, really disappointed. What happened?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s so strange. This is one of our favorite cake recipes! You didn’t change anything else besides the flour? We haven’t tried it with gluten flour but that shouldn’t have been a problem.

  51. Mary says

    Do you know of a good substitute for oat flour? Many of us with celiac disease also react to oats, even those labeled gluten free. Any suggestions would be most appreciated!
    Thank you,

  52. Kaelyn says

    Super delicious! I halved the cane sugar and maple syrup because my family don’t have a particularly sweet tooth, and it was perfect (albeit a little crumbly, which I attribute to my modification). I upped the quantities a little for the icing to end up with enough to cover the whole cake. A huge crowd pleaser, thank you for the recipe!!

  53. Nicholas Houston-macdonald says

    I thought this recipe was great! Flavor was awesome and the crumb texture was moist with a great bite. I altered a few things which are a little more aesthetic but are common techniques I use in my own baking. for the coco oil, before dividing for cake and frosting, I heated up 1/4 of the oil, added it to the rest of the cold oil and creamed it with an immersion blender. Its less wet in this state and a bit easier to use(especially in the frosting). I also like semi-freezing my cake layers between crumb and final coat. It gives a little more leeway to take your time frosting the cake and the crumb wont lift off the cake.

    Happy baking!


    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and sharing your techniques, Nicholas. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  54. Emma says


    Can I sub out the oat flour and just use more of the GF flour blend? I live in Australia and am finding it difficult to find GF oat flour and am wanting to make this for a friend’s birthday!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So if you have access to oats you can always just grind your own into flour in the blender! Otherwise, just try and use a blend of more GF flour or almond meal / flour!

  55. Chloe says

    I just have to say, this cake is beloved by all. I have made it for groups that include vegans, those who are gluten-free, and neither, and it’s a hit every time. I always share the recipe and it’s really not complicated, but friends have paid me to make this for them and then told me their families want to adopt me after eating it. :) It has turned out a little different each time, but always delicious. Most recently, the 5th time I’ve made it, was perfect: I used vegan dark choc chips and a stick of earth balance for the frosting and omitted step 14 and it turned out a perfect firm buttercream consistency, whereas in the past the frosting had turned out more runny for me.

  56. demi says

    i made it and it was awsome.i subbed almond flour with oat and gf blebd.very tasty.one question.if i want to use eggs..is it 4 or less?according to flaxeggs….thanks.will make it to cupcakes too

  57. Natalie Djurdjevic says

    This is the best birthday cake!

    It is especially wonderful for my daughter who is allergic to egg and gluten.

    Thank you for posting.

  58. Tanja Turney says

    Oh my gosh this cake is everything! Your recipes never disappoint but this one seriously is the best chocolate cake!
    We didn’t have GF free flour and used regular flour and it still cake out perfect!

  59. KSanche says

    Wonderful recipe. Could I freeze this ahead of time and then take out to thaw when ready to serve?

    • Suee33 says

      Dear Ksanche,
      I have frozen the layers – flown with them to San francisco in my checked luggage and then Iced it for a party and it was Beyond A-OKAY and everyone LOVED the cake and it looked beautiful!!!

  60. Lerae says

    Two questions:
    Can I use ghee vs coconut oil?
    Can I use another egg substitute (psyllium husk, tapioca etc. mix), vs flax eggs… I’m trying to keep away from flax per my .
    I enjoy all your recipes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ghee – yes that should work
      You can try another egg substitute but we haven’t tested it and cant’ guarantee it will work.
      As for sugar, be careful making too many substitutions or the texture and flavor will be affected.

  61. Amanda says

    Hey there,

    I am wanting to make a hazelnut cake without the cocoa. Should I just add more gf flour or hazelnut as a replacement?



    • Support @ Minimalist Baker says

      Hi Amanda, we haven’t tried that and aren’t sure how it would turn out! We would think hazelnut flour would be the best substitute. If you do some experimenting, we would love to hear how it goes!

  62. Kara says

    I made this cake for Passover yesterday and it turned out great! Since oat flour is not kosher for Passover, I just used 2 cups of gluten-free flour (I used the Trader Joes gf flour) instead of 1.5. We only had cinnamon applesauce in the house, but it actually added a nice hint of spice to the cakes. The cakes came out in 45 mins, extremely delicate, great texture, really rich chocolate flavor. I used dark chocolate chips instead if semi-sweet in the frosting, so it was not quite as sweet. This cake would be extra great a la mode!

      • demi says

        oh i used only gf flour blend and oat flour…hope it helps because hazelnuts i needed to toast them and peeled them to grind them and with two kids i have no time.will tell you how it went.thanks

  63. Ekta Kriplani says

    I am planning to make this cake but keeping the gluten free ingredients but not the vegan and also i do not get apple sauce where I live what can I substitute for it and how long the cake be stored in the refrigerator? Thanks.

    • Support @ Minimalist Baker says

      Hi Ekta, you can use another fruit/veggie puree such as beet. The cake should keep for 3-4 days (or perhaps longer) in the fridge. Hope that helps!

  64. Johanna M Woodbury says

    Okay, I didn’t have the best picture of it on Instagram, but I will be making this again and again. I could not believe how it didn’t taste gluten-free at all. I’m thinking I’ll need more hazelnut flavor than I incorporated the first time. I had more batter than the 24 cupcakes, so I poured it into a tarte pan, and it made a very thin cake, which crumbled in a bowl with added berries and hazelnuts for a trifle snack.

  65. Lolita says

    Can I use regular eggs instead of flax eggs? Is it 4 eggs for 4 flax eggs?
    Thanks & I can’t wait to try this!

  66. Heather says

    I made this last November for my daughter’s 21st and yesterday for my other daughter’s 16th. An awesome recipe. I used plain flour in place of gluten free and wholemeal in place of oat. I put a thin layer of not-sweet cherry jam in between the sponges and some vegan Nutella as both daughters love the stuff. I used the ganache just for the top and sides. At about 9pm last night one of the party guests came and found me to say it was the best cake she’d had in years. She had no idea it was vegan – and I didn’t tell her.

  67. Christina says

    I made a 1/2 batch of this for a small (6 in diameter) 2 tier cake. I subbed hazelnut meal for the almond meal and it turned out incredibly delicious! It was super moist and tender yet held up well for frosting. I couldn’t find any hazelnuts for decoration, so just stuck to chocolate frosting. My kids loved it and my husband (who does not generally eat gluten-free) had seconds. I’ll definitely make this again.

  68. Harriette says

    I made this today for my boyfriend’s birthday and he loved it! I even copied your cake decoration and it looked so cute! The only change I made was cutting the hazelnuts for the middle section because I thought they might be a bit overpowering (especially for the kids)
    Will definitely be making this cake again soon <3

  69. Alex says

    This looks great! For the frosting, do you think the hazelnuts could be roughly chopped? Or would that give it a strange consistency?

  70. Debbie says

    This is by far is the most complicated thing I’ve baked and it turned out so delicious and beautiful. Thank you for the wonderful recipe, I will make this again for a special occasion.

    Some baking reflections:

    -I accidentally added too much baking soda. I used 3/2 tbsp measurement instead of 3 tsp. However, judging by the other comments regarding cake rise, this may have turned out to be a blessing.

    -One round baking pan was about an inch bigger than the other (8in vs 9in). The bigger cake was a little under-cooked and broke apart once cool/out of the pan. I melted some of the frosting and used it as warm glue to put the pieces back together. It looked/tasted fine and no one noticed :)

    -I crushed the hazelnuts and sprinkled it all over. I felt the whole hazelnuts would be too crunchy and didn’t prefer the look. For next time, I thought about mixing them with pistachios and even a little orange zest for fragrance and color.

    • Support @ Minimalist Baker says

      Thank you for sharing your experience with this recipe, Debbie! We’re so glad you enjoyed it!

  71. Alex says

    Hi! I am wondering if I can use pumpkin puree instead of applesauce? Also if I want to use eggs instead of flax how many should I use? Thank you!!

    • Support @ Minimalist Baker says

      Pumpkin puree should work!
      As for using real eggs in place of flax eggs, we recommend subbing at a 1:1 ratio (so 4 eggs in this case.)

  72. Zoe says

    I made this cake last night as a bundt cake instead of a layer cake and it was incredible. I added ganache and hazelnuts to a ring around the middle too and just increased the cooking time. Thankyou Dana!

  73. Dawn Ertl says

    Um, this cake looks amazing, but please reconsider your Nutella use. They use Palm OIl, which is the worst oil we can use, for the planet, well for us if we want to keep living on the planet. There are alternatives, to Nutella, not all companies that make hazelnut chocolate spread use palm oil, so maybe you could try one of them instead. Or write Nutella and ask them to change what kind of oil they use, please.

    Thank you,

      • Support @ Minimalist Baker says

        Hi Tirzah, if you have oats, you can use a high-speed blender to make oat flour. Otherwise, try subbing a mix of almond meal and gluten free flour blend for the oat flour! Hope that helps!

  74. Adelle says

    Best vegan and GF chocolate cake I’ve ever had. It is moist, decadent and delicious. It became a staple at our house. There is nobody who eats it that isn’t impressed. I’ve even had some friend giving veganism a try after she realized she could have a treat like this. As for me, I fell in love instantly when it reminded me a chocolate cake called “peteleco cake” that my aunt used to make for me growing up in Brazil. It was always my favorite. How happy I was when I tasted this. For me, this cake tastes like a happy childhood. What a fantastic job you do! Thank you so much for your dedication.

  75. Barbara says

    This cake is absolutely delicious. The only modification I made was to chop the hazelnuts a bit rather than leave them whole. The cake is moist and chocolatey and the frosting is fudgy and smooth. The combination of that with the crunch of the nuts makes this cake a total winner. I have brought some to our new neighbors who just moved in. They loved it. I also brought a piece to a coworker and she loved it as well. We tried this recipe because we were craving chocolate, but there was no special occasion. However, this will be my go to cake for special occasions now.

  76. Liza says

    Hi there, I used the round 8” pan as recommended (8 x 1.5 in by Wilson Bakers Choice from Walmart). The cake still turned out tasty by the way. It had a brownie-like taste and texture.

  77. Liza says

    I just made this! I had to bake the cake longer than 45 minutes though and still had to taste it tomorrow on my husband’s birthday ?. I think i added 10 minutes 3x, checking every after 10 or 5 minutes if toothpick will come out clean but it never did and was afraid of overbaking it so i just left it as is. Is it ok to have a bit of smudge on the toothpick or i wonder if i did something wrong?

    • Support @ Minimalist Baker says

      Hi Liza! What kind of pan did you bake it in? Depending on the size of pan, that can affect the baking time.

  78. Kristinaloha says

    Great recipe! I subbed hazelnut flour for almond, coconut sugar for cane, and organic white flour for gluten-free, but other than that followed the recipe. I do not like dry chocolate cake and have been disappointed by many other cakes I’ve tried baking. This one, however, came out moist and fudgy! It was a delicious birthday cake enjoyed by all! Thanks for giving me some hope in the baking department!

    • Kristinaloha says

      Made this cake 3 times now, and the last time following the recipe exactly to make it gluten free. It did take longer to bake, but still came out excellent. I reduced the icing sugar to 1 1/3 c and still think it ‘s pretty sweet. I like the fudge texture of the cake once it’s been refrigerated.

  79. Alexandra says

    I made this cake twice and going to make again this weekend! Thank you so much for such amazing recipe! I made it without hazelnuts as my husband is allergic to this type of nuts. But otherwise everything worked out and the cake tasted fantastic! Thank you Dana!

    • Support @ Minimalist Baker says

      Hi! We always recommend subbing a mix of almond meal and gluten free flour blend!

  80. Avocuddly says

    I made this cake for a (non-vegan)family party and it was amazing! Everybody loved it and couldn’t tell it was vegan.

      • Ben says

        No worries, the cake turned out perfect! I used the high altitude(4000 ft.) recommendations from CSU by reducing the baking soda by 1/8 tsp per 1 tsp and added an extra 1/2 TBS of liquid(Almond Milk).

  81. Kim Dempsey says

    Are there certain grocery stores that sell the whole roasted unsalted hazelnuts…I live in an area where I have access to Trader Joes, Whole Foods, Publix but not sure I have seen hazelnuts

    • Support @ Minimalist Baker says

      We’re not sure about the grocery stores near you, but you should be able to find them at one of the ones you listed!

  82. Emelie says

    This is one of the best GF vegan cake recipes i’ve ever made. It’s so moist and not too sweet and loved by gluten eaters as well! We make this for every birthday in my house now (and every holiday!!). Thanks for sharing!

    • Support @ Minimalist Baker says

      Hi Michelle! I will answer both of your questions here! If you are using a 9.5″ pan, you could still do double layers, but they will just be a bit thinner. As for the servings, it would serve 14-16 as long as the pieces are small. If you want to do larger slices, I would say it serves 8-10. Hope this helps!

  83. Michelle says

    The cake looks amazing – can’t wait to try it! I only have a 9.5″ round pan, so if I still want to make a double-layer cake, what quantities should I use?

  84. Gabrielle says

    Oh man, this cake. The first time I made it to take to work and ended up only taking about 3/4 of it because we decided to ‘sample it’ at home the day before. Texture turned out great! Like a normal cake. I only changed the flax eggs for a no-egg mix we had in the pantry. Second time I made it was for my Dad’s birthday yesterday, with more substitutions (no-egg again, vegan butter instead of coconut oil) as my family as a whole has a lot of different allergies/sensitivities. Texture was definitely different – more spongey, but still so delicious and my whole family could eat it for once! Thank you for the amazing recipe.

  85. Keegan says

    I made this for my boyfriend (who has Celiac disease) for valentines day with one change! No hazelnuts, but I piped a barrier of the chocolate frosting and filled it with just regular cherry pie filling! to top I just did chocolate frosting rosettes and some gold sprinkles. It was FANTASTIC, it was better than most wheat-cakes I’ve had or made. Incredibly moist, great flavour, not overly sweet at all. I was very impressed with the turn out and EVERYONE who came over that week and had some has requested it as their birthday cake. Although I didn’t make it with the Hazelnuts, its a Great recipe for sure!

  86. Remi says

    Hi when it says 1/2 cup oat flour and I want to grind old fashioned oats to make oat flour, do I measure 1/2 cup then grind it? Or do I need to grind more to get 1/2 cup total?

  87. Martha says

    I have made this now several times. I didn’t want to mess with the hazelnuts so I left that part out, but I can tell you that this cake is the best GF vegan chocolate cake I have tasted and I’m so thankful for your GF blend. This cake is the bomb.

  88. Natalia says

    I made this cake for Christmas and everyone asked for the recipe. Nobody could believe it was vegan. And I also made and brought to work. It was done in few minutes! Love it!

  89. Iris says

    Hi Dana!
    My family has just turned semi vegan, but since we have our own chickens we still eat their eggs. Do you think eggs could be substituted for the flax eggs in the recipe? Thanks!

  90. Jo says

    I made this for a charity bake off a couple of days ago and came 3rd place – I have never made a cake so this was a big achievement! My colleagues were amazed that this was gluten free and vegan and said it was one of the nicest chocolate cakes they had tasted! It was very moist but I really enjoyed it that way, it did take quite a while to bake and did have to cover in tinfoil to not burn the top but cook the inside.
    Will definitely be making this recipe again, thanks!

  91. Linda says

    I am sure this is delicious, but can you count? Your intro says you specialise in recepies with less than 10 ingrédients, but this has 14 for the cake plus 5 for the frosting! and some of them are not simple or easy to purchase.
    A pity! It sounds nice but is just too much complicated shopping for me!

    • Support @ Minimalist Baker says

      Hi Linda, all of our recipes are either 0 ingredients or less or made in one bowl, or 30 minutes or less to prepare, as said in our intro. Hope this clarifies things for you.

  92. kp says


    What else can i replace honey,maple and agave nectar? Something with sugar or? I would like to skip the liquid sweetness all together?

  93. Natalia says

    Hi Dana, it’s not easy getting gluten free oats in Australia, could the oat flour be replaced with something like buckwheat flour??? Can’t wait to try this recipe :)

    • Support @ Minimalist Baker says

      Hi! We always recommend subbing a mix of almond meal and gluten free flour blend for the oat flour!

  94. Heather says

    Made this for a vegan friend when I was invited round for dinner on Wednesday. Most of her household is vegan and they also try and maintain a low gluten diet so this was a double winner. I’m more of a savory cook so I’ve actually never made a cake form scratch before but this turned out so perfect!
    Gosh so many compliments, one asking how the frosting was made as it was so nice (I opted for coconut oil for a subtle coconut hit) and another girl said she’s never had a gf/vegan cake so nice and she’s had a fair few from actual vegan cafes.
    Paired it with Wall’s Swedish Glace vanilla dairy free soy ice cream (which I would also recommend, you’d never guess there’s no dairy in it) and it went down a storm. This is being printed and tucked away for another day as I’m sure it’ll be requested again!

    One thing I will say is the wooden skewer I used to test it for ‘doneness’ never came out clean and I left it in for about 50 mins in total as I was scared too much would overdo it but it was still really nice and didn’t really seem to affect it in terms of moistness or taste.

  95. Astrid says

    Made this for the upcoming arrival of baby no. 2 and had turned out delicious! Agree with other posters that figuring out European measurements was a bit tricky, but worked out fine. It is dense, moist and chocolatey… Yum!

  96. Heather says

    Sorry another question before I make this. The almond meal is that more like flour or ground almonds? Ground have a slightly chunkier consistency so I’m confused as which to use. I have a vegan party to bake for and I want to make sure I get it right haha.

    Thanks again for your time!

  97. Margaret Nippert says

    I just made this as a birthday cake and it was delicious. I had to work through some of the Americanisms but once I realised what the odd numbered measurements and temperatures were it was easy to adjust. I found it a big job to make all the ingredients eg apple sauce, roasting the hazel nuts , processing the oats etc but luckily I made it the day before it was needed and had the time. This cake was rich, moist and super chocolatey and suited the combination of vegan, gluten free family members perfectly. Thanks

  98. Silviana says

    How can I make this cake vegan, but not gluten free? I want to make it for my daughther’s 2nd birthday.

  99. Polly says

    I don’t need this to be gluten freebie only vegan – can I substitute for plain flour and if so are the quantities the same?

  100. Sam E says

    Made this with AP flour. It was very moist. I had to bake small thin cakes because it was too wet. Overall I had a four layer cake and it was excellent! The chocolate came out nice and smooth, I can’t say I didn’t burn my face off eating freshly-roasted hazelnuts though…..

  101. Aisha says

    So excited to try this. May I know which brand you use for the unsweetened cocoa powder?
    Thanks :)!

  102. Yummy Cake in Delhi says

    I must be pleased for sharing your ideas. Thank you for the good writes up. It’s a brilliant job.

  103. Rhianna says

    Hi Dana,
    This is by far the best gluten free cake I have come across, and it’s vegan too so my dad and sister can eat it. We love it and I cannot thank you enough for your recipe.
    I have a quick question; 1/2 cup + 2 Tbsp/ 146 ml seems like an awful lot of maple syrup, is this the correct amount or is a typo? I only used a squirt of it and the cake turned out perfectly.
    Many thanks


  104. Lenora says

    Can I just say… that this cake is AMAZING. I was in a time crunch last night to make a cake, and this recipe had caught my eye a while back and stuck with me. It is SO GOOD and SO EASY and what I made actually looks like your photos. I can’t wait to share it with my friend tonight for her bday party.

    I will note that I did use 2% milk and 4 eggs instead of the almond milk and flax eggs since none of us are vegan. I did make it GF though, and I am blown away with how moist and fluffy it turned out! ALSO I used hazelnut meal instead of almond meal, and the aroma of the cake is just mouthwatering.

    THANK YOU so much Dana for this recipe – can’t wait for your cookbook!

  105. Kathy says

    I did everything according to the recipes but my cakes have been in the oven for almost two hours and the toothpick just doesn’t come out clean. It formed a crust on top but underneath it it still feels soft. I now put some aluminum foil over it because I don’t want it to burn. I hope they still turn out well. :((

  106. Laurie says

    I made this cake yesterday. My guests and I all enjoyed it immensely but I have one comment: can you make a cake that has more of a hazelnut (Nutella!) taste? I am thinking of subbing ground hazelnuts next time. What do you think?

  107. Jodi says

    AMAAAAZING CAKE! It was the first cake I’ve ever made from scratch. I followed the instructions carefully. The only change I did was regular white flour for the gluten free. It turned out so well. I served it to my omni friends at a BBQ last night and they couldn’t believe it was vegan. As other reviewers say – it is a dense, rich cake. I made it in 8.5″ pans and cooked for 40 mins and it turned out very well. Thank you so much for this recipe. It’s a keeper!

    • Polly says

      Hi Jody – can I ask did you do the same quantity of plain flour to gluten free oat flour and flour blend totalling 250g?

      • Jodi says

        Hi Polly – I think I just replaced the gluten free mix (200g) and also used the oat flour (50g), but you would likely be fine either way.

  108. Clare says

    My daughter asked for this cake for her 9th birthday. I made it in a star shape tin. Everyone loves it – it looks and tastes amazing. Just made it again two weeks later – it’s going to be a regular thing. Thanks for the recipe

  109. J says

    Hi Dana
    I want to make this for Easter celebration (just 5 or 6 weeks away) with 24 people invited.
    My mother adores hazelnuts and chocolate. This recipe will undoubtedly do the trick.
    If i make 2 x layers of this cake in 2 separate 9″ x 13″ cake pans would :
    1. the cakes hold up to stacking since it is larger in size?
    2. how much inner filling do I make?
    2. how much of the cake recipe do I increase this by?
    Thank you in advance for your reply.

    • Support @ Minimalist Baker says

      Hi! I would probably double the recipe size in that case (filling included) Hope this helps!

  110. Nico says

    Hi, this recipe looks amazing! I am diabetic and would like to sub the honey and sugar with erythritol and stevia. Any tips?

  111. Kelly Morshead says

    ooops. Another question. How do you make applesauce?? Ive found recipes but want to make sure its what you use so we win this comp ;)

    • Support @ Minimalist Baker says

      Hi Kelly! If you’re up for making homemade applesauce, follow the directions below!

      3 lbs. apples (I prefer using a mix of Golden Delicious, Fuji, McIntosh, or Gala)
      ½ c. water
      ½ tsp. ground cinnamon

      – Prepare the apples by slicing and coring them– no need to peel, unless you want to.
      – Place the sliced apples, water and cinnamon in a large pot or saucepan set over medium heat. Cover and cook for 15-20 minutes or until tender.
      – Use an potato masher, immersion blender, blender or food processor to “puree” the apples, keeping it slightly chunky. Let the applesauce cool to room temperature, then store in the refrigerator for up to one week.

      Good luck!

  112. Kelly Morshead says

    This may seem like a dumb question, but I assume I can just get raw hazelnuts and roast them ? if so, in the oven or hob and for how long ??

    We have a bake off at work soon and we will be the only vegan / gluten free cake. Cant wait!

    • Support @ Minimalist Baker says

      Hi! If you’re up for it, you sure can! See below!
      1. Preheat the oven. Heat the to medium heat, such as 350 degrees Fahrenheit.
      2. Arrange the hazelnuts. Spread the hazelnuts out in an even layer onto a baking sheet.
      3. Roast the nuts. Place the baking sheet into the oven, and roast for between 10 and 15 minutes. …
      4. Remove the shells.

      Good luck!

  113. B says

    Can I replace the almond milk with hazelnut milk? And the oat flour with just as much gluten free flour? Thanks in advance!

    • Support @ Minimalist Baker says

      Hi! I have not tried it, but that should work! If you try it, report back with the results! :D

  114. Wanda says

    This recipe is amazing! I was motivated to try it because I have a vegan daughter who loves baking, and I’ve been informing myself about the effect of gluten on our bodies. Loving chocolate cake, I could not imagine that a vegan/gluten-free chocolate cake could possibly taste as good as I know the original to be, but wow, did this change my outlook on that thought! I used the DIY flour mix you recommend, but due to the fact that I live in Germany and cannot access some ingredients, I used the white rice flour, replaced the brown rice flour with buckwheat flour, and instead of the potato starch I use tapioca starch. The rest of the ingredients were left intact. The results were utterly spectacular! The consistency of the cake was fluffy but not too much, it had just enough moisture, the chocolate filling/frosting was every chocolate-lover’s dream!!! To make sure “it wasn’t only me” I shared it with others, and they could not believe that it was not done with normal flour and eggs! This is my first recipe with you, and it will certainly not be my last! Thank you very much for sharing with us!

  115. Angela says

    I made this cake for my daughters 20th birthday dinner. Seven people came, some were vegan and one was gluten free. The recipe worked beautifully, everyone said it was the best vegan cake they had ever had. There was also let over cake for the next day.

  116. Baker says

    The cake is delicious! When you make cupcakes they are fluffy and moist, simply perfect! But to make a cake – not sure what super sized pan you used, but I needed half the batter and twice the frosting for one normal sized cake. I followed the recipe up to the gram. Once I put half of the batter according to the recipe – it raised to fill the whole form (22 cm in diameter) and I had to cut it in half as otherwise it would have been too thick. Once cut the inside was not fluffy at all – was more like a squeezed sponge (but the toothpick came out clean so it was baked + I baked it for an hour). If you have an idea how to make cake layers as fluffy as cupcakes – I’d me more than happy to know. This cake is a winner anyway, and you may try replacing hazelnuts with cherries – works very well too!

  117. Hope Fretz says

    Ok so I made this and it flopped. I am not sure exactly where I went wrong. I actually weighed the ground flax seed and at 18 grams it was only 3 TBSP’s so I went with the 4 TBSP measurement instead of the weight. Did I weigh it wrong? I also had 3 kids helping me so that right there could have done it but it rose so nicely in the oven I figured it was done! At 35 min I tested it with a toothpick and “popped” it. After that it turned out like a solid brick of raw dough. Is that even possible?!?!?! I would like to make it again but I would like to fix what I did wrong. Help!!

  118. Christine says

    I made this and it was fantastic. Even better the next day: moister. I had a bit of trouble figuring out if the cakes were done… but it all worked out. Thank you!

  119. Sam says

    Hello,I am planning to make this cake soon and I was just wondering about the 4flax egg part. Do I add the flax seed,water and 4 eggs or is the flax seed + water mixture a substitute for 4 eggs?

  120. Hope says

    Due to recently discovered dairy allergies, my family is now (mostly) plant-based. I made this for my husband’s birthday and it was his first birthday ever being vegan. He was not looking forward to eating “plant food” all day. He couldn’t even tell there were no eggs or dairy! It was delicious. We paired it with a coconut milk ice cream off your site.
    *I also made your biscuits and gravy for his birthday breakfast. He never thought he’d be able to eat them again so he was thrilled! He said he couldn’t even tell it was plant based. I love your site. You’ve made becoming animal-free so much easier.

  121. Melia says

    I made this on a test run, I am making my uncles wedding cake and the bride is vegan gluten free! So amazing! I did use a bigger pan for one tier which I regret because it made it a little dry but the 8 pan is perfect! I want to do more of a fancy decoration or maybe a frosting I could shape better, any recipe suggestions?

  122. Sylvie says

    This is THE BEST VEGAN CAKE IN THE WORLD. I just made this recipe and it’s been a huge success : everyone loved it including non-vegans and non-cake-fans.
    I’ve used cashew milk cause that’s all i had and it worked fine;
    Thank you very much for this recipe, i can’t wait to make it again

  123. Justine Atze says

    Hi! So my mum has had to recently go gluten free and grain free… makes it super tricky to find a decent recipe for a nice cake. It is her 50th birthday and I would love to know what I could substitute the oats and gluten free flour with. Do I use more Almond meal or use coconut flour? I have no idea what I could use and how much. I know that the texture may be totally different but I am at a loss on what I could do haha. I have a vegan sister and we loved this cake but now we have to make it grain free as well which means no rice, corn etc. Talk about hard! Look forward to hearing from you :)

  124. Joseane says

    This cake is awesome! My kids and my spouse (who normally don’t like gluten free dessert) and my coworkers loved it!

  125. Heddy says

    Just made this cake and it seems to have risen a little. Is it supposed to be light and fluffy! I have followed the recipe to the letter and wonder whether it is supposed to be as dense and moist as it is. I baked it for 50 minutes but the toothpick still came out sticky. So, not wanting a dry cake, I took it out of of the oven. Hopefully the taste will be better than the texture when the frosting and nuts are added.

  126. Renée says

    Hello. I’m a big fan of your site however I was a bit disappointed with the outcome of this cake. It was extremely dense and also completely lacking in sweetness even though I added a bit of extra sugar in an attempt to compensate for using beets instead of apple sauce. I did substitute almond milk with peanut milk and the gluten free flour blend for regular wheat flour but I don’t think any of these substitutions would have made much of a difference.

    • Belle says

      Hi Renee,

      Wheat flour actually takes away from the sweetness of the cake and makes the cake more dense. That’s most likely why the cake didn’t turn out as well as you may have hoped. Whenever substitutions are made, the chef or the recipe creator cannot be blamed for an unpleasant outcome as many ingredients do not substitute well. Next time, try making the recipe as instructed and then determine whether it is good or not.

  127. Mary says

    I absolutely love hazelnut and choco combo! One question though: do i have to use almond blend? I dont have almonds and i was wondering if i can substitute it. Im going to make it tomorrow

  128. Larissa says

    This cake recipe is great, so moist and yummy. Everyone we gave it to was so surprised it was vegan! We multiplied the ingredients by 1.5 and put it in one 12″ deep cake tin. Thank you!

  129. Kristy says

    I just made this cake as well as the vegan chocolate cake one as a trial for my soon to the 3 year olds birthday cake. My husband who never eats cake tried them both and loved them both (that’s a huge compliment to your recipe!). This hazelnut cake we found a lot sweeter than the vegan chocolate cake and as we are trying to be sugar free I used Stevia as a substitute for the sugar however I did add the maple syrup and the applesauce. When I make it again I won’t add the maple syrup and I think I’ll make my own apple sauce (puree apples should work) as the store bought does have added sugar. The applesauce gives a lovely texture. However I was wondering if sour cream or yoghurt instead of apple sauce would work?? We aren’t strictly vegan but definitely looking for healthy alternatives.
    Dana do you have a vanilla cake recipe you could share??
    Thanks so much I’ve really enjoyed making your recipes.

  130. Pritha says

    This is by far the BEST GF cake I have ever eaten, vegan or not. So amazing – only lasted 1 day in my house! I can’t have oats so subbed oat flour for more of the GF flour blend and it turned out great :)

  131. Rebecca says

    Made this cake for my dad’s birthday and he loved it! It was moist, dense and rich, and the cake aspect was not too sweet. I think next time though I will omit the sugar from the frosting, as I found adding sugar thinned the mixture a lot and made it hard to work with – and adding more sugar to thicken it up didn’t seem to help. Might use sweetened almond milk instead perhaps next time. What a fantastic recipe though. Super pleased!

  132. Dani says

    Hello! What can i substitute for almond flour? I have coconut flour at home, or would regular flour work?
    Help please

  133. Laura says

    Is there anything that would work instead of fruit puree and ground almonds? I am currently on the low FODMAP diet and can’t have either (or beetroot ). Dying to make this if I can though!

  134. Heather says

    I’m not sure what’s happening, but it’s almost like the cake is not cooking all the way through. It’s very mushy and the toothpick is still coming out sticky with batter on it, even after being in the oven for at least an hour. The same thing is happening with the coconut berry muffins, which is also on your website. They turn out perfect when I use wheat flour, but as soon as I switch to gluten free flour, this is what happens. And, I used the Bob’s Red Mill Gluten free flour blend like you recommended.

  135. Vera says

    Thank you SO MUCH for this recipe! My partner has been on a gluten, dairy and egg free diet for more than a year now and I haven’t even manage to put together a decent dessert for him, let alone a cake! But now it was his 40th birthday… I couldn’t possibly come up with a raw cake – though that was pretty much all I could think of. And then I found this. A real magic!! I substituted the oats with coconut flour and used walnuts instead of the hazelnuts as he used to love walnut cake. I’ve put an extra layer of walnut cream in the middle and oh wow. I couldn’t believe that it didn’t have any of the classic cake ingredients and yet it was beautiful and tall, not to mention the taste. I didn’t last long let me tell you. It was a huge success!! :)

  136. Frustrated Foodie says

    I am a self-avowed good cook and DISASTROUS baker. I was also quite the foodie until I found out I was intolerant to dairy, gluten and eggs. I had all but given up on allergen free baking, or on ever having a satisfying dessert again until trying this cake.

    Your instructions are wonderful, so helpful and reassuring for the remedial baker. And the results were breathtaking and delicious. I rimmed the top of the cake with whole toasted hazelnuts as you did, then filled the center top with chopped nuts as there are S ome in my family who I thought might want to take them off. The result was beautiful and DELICIOUS!! Thank you for sharing your talent with us, and for giving me hope that I can bake successfully!! Next stop…gardening! ?

  137. Ashley says

    This is AMAZING! I do cupcake and cake catering for weddings and have been getting more requests for vegan, gf etc. What do you think of using regular eggs for a non vegan version, can I replace the flax eggs with them? THANKS!

  138. Hannah says

    We’re making this for my son’s school project. He had to make me a cake! We’ll see how it turns out ?

  139. Diane says

    We loved it. made it for my son’s 10th birthday – his choice. I did use WW flour instead of GF, but it was all wonderful. Also a mix of apple and beet sauce, and blended coconut flour instead of white powdered sugar. Thanks for posting. It was a fantastic dessert!

  140. Kay says

    Hi there!
    This cook looks amazing and I am really excited to try it.
    A quick question – if I don’t have GF oat flour can I just add in more of bob’s 1-1 to replace it?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would think so, but I haven’t tried it that way. Let me know if you give it a try!

  141. Yanic says

    This was a HUGE hit tonight… I didn’t have everything I needed for the ganache so I doubled your date caramel recipe and used that as icing. Just delicious. Even my son (that doesn’t like sugary things) ate a portion. I will be making this often!

  142. Brittany says

    Hi! I am excited to make this cake! I am making it vegan, but do not need it to be GF. Would regular flour replace the gluten free flour and the oat flour?

  143. Kengo says

    Hi, I’m wondering should i double the amount of everything because I’d like to make a 24cm large cake :) Thank you

  144. Beth says

    I just made this for my brother’s birthday, and oh my word, it is probably the best cake I’ve ever tasted!! I’m not even fully vegan OR gluten free, and neither is my family, but I wanted an adventure, and this proved to be so totally worth it. I discovered your blog through Google and I’m excited to try more of your recipes. :)

  145. Laura says

    I am not vegan and I bake a lot of layer cakes, cupcakes etc. This was my first attempt at vegan baking and I carefully followed the recipe… It turned out so rich and chocolate-y… I absolutely loved this cake. HOWEVER, I still could not trick my husband into believing that it was a “regular” cake. The first thing he asked was “is this a low fat recipe?”… He had a piece, but did not love it. I wish he did because I do.

  146. Liz Morris says

    Made this for my sons birthday (non-Vegan) – “…best vegan cake you have made. It’s a keeper”. High praise from him believe me.

  147. Catherine says

    This is a fantastic recipe and a delicious cake! I made this the other day for Easter and it turned out really well, I followed the recipe almost exactly, but I did however use normal flour instead of gluten free and I chopped the hazelnuts instead of leaving them whole. It was great! Thank you so much.

  148. alyssa says

    I just made this for my boyfriend’s birthday! He is the very opposite of vegan or gluten free, and it was my very first time baking a cake from scratch. This recipe was pretty easy to follow! He was hesitant when he saw me pureeing the beets;)
    We couldn’t find any cocoa powder that wasn’t outrageously over priced, so I tried to substitute with carob powder. I was a little anxious after tasting the cake alone, but using chocolate chips in the frosting helped to balance it out and it still ended up having a nice chocolate flavor. The cake was not very sweet at all, maybe because I used beet puree instead of applesauce? And I had to use almost 2 cups of powdered sugar to get my frosting to the right consistency — I may try a date frosting recipe I have next time. But the cake being not so sweet and the frosting being very sweet equaled out to the perfect amount of sweetness!:)
    I was pleased with this recipe and found it very delicious! So did my non-vegan, gluten, anti-veggie-in-dessert family. Even if they were just agreeing for my sake;)

  149. Sal says

    I made this cake today for my study group tomorrow, and I made one cupcake size to try myself. Yum! I’ve made flour-less cakes before but not vegan. I didn’t have oat flour so substituted with hazelnut meal. This cake seems to have worked out really well and the almond milk/coconut oil gnache is delsih! So much so I used what was left over to make a few choc protein balls. Glad to have come across this recipe today. Thank you.

  150. Azure says

    This looks fantastic! I’m vegan and am planning on making this for my GF friend’s birthday. I do have one question though. I see that the instructions say to put the baking powder in with the “buttermilk” but in most baking recipes I see to put it with the flour so the acid and baking powder react during baking. Is there a particular reason you add it to the milk? Thanks in advance!

  151. Eléonore says

    Hello. I’d like to do this cake for my birthday! I have never used flax eggs.. I am a bit reticent to use that. Do you know if I can substitute them by chia seeds?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tried chia eggs in this recipe, but I’m 90% sure it would work! Give it a test run before the big day to make sure! Happy birthday!

  152. Ashley says

    I made this last night – it’s absolutely wonderful! Rich, moist and decadent!! The hazelnuts definitely make the cake! I will make this again – probably cook my cake a bit longer; had 9″ cake pans and cooked for about 31 min. I will also make my frosting a bit more stiff. This cake is an A+!!!

  153. Tia says

    Hi, I’m hoping to make this for my friend who is GF but not vegan and I am wondering could I use brown eggs instead creating my own?

    This looks absolutely amazing and i am looking forward to giving it a try.

  154. Jo says

    Hi Dana
    What a spectacular cake!! Thank you for sharing your recipe. I plan to make this cake for mum’s birthday. Can I just use all purpose flour be it white or wholemeal ?
    Would both flours be the same quantity ? Would it affect the texture of the cake?
    Which type of cocoa do you use – Dutch process?
    Thanks for your help

  155. Kate says

    I made this cake for my birthday and was happy with the taste. I followed the instructions, iced, and put in the fridge overnight. The next day when we took it to the party and cut it up, it wasn’t cake-y anymore but super dense almost like fudge. What happened? was it because I refrigerated it? The taste was still very good though.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not sure! It could’ve potentially been because you refrigerated it. I haven’t heard this from anyone else!

  156. Lola says

    This looks SO good! Is there a way I can skip the powdered sugar for the frosting? I know that’s a little harder to substitute than flax eggs or almond milk, but I’m trying to live entirely sugarfree.
    Thanks in advance!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think you can skip it! It will be more like a straight up ganache though, so beware that it will be pretty rich!

  157. Pietr Young says

    Dear Dana,
    Thank you for this wonderful recipe! The Thanksgiving crowd loved it. Even the skeptical non-vegans in the group were delighted with the taste.
    I made the cake twice–the first time as a practice before serving it at Thanksgiving. I did make a few changes the second time around: I found the center layer of whole hazelnuts made cutting the cake very awkward, so in the second cake I used ground hazelnuts mixed with the icing. Easy to slice and delicious.
    Something else I noticed was that the gram weights given do not match the conventional measurements. For example, 120 grams coverts to something like 1/2 cup, rather than a full cup. Using the 120 g quantity of cocoa powder the first time around led to a very moist (wet) result. GourmetSleuth.com has a reliable conversion calculator. I haven’t checked any of the other amounts. Perhaps it would be helpful to do so.
    The bottom line, however, is that this cake is delicious! Thanks again for the recipe, Dana

  158. Margarita says

    Hello! I absolutely loved the idea of huselnuts in a cake! I’m going to make it for cristmas this year( I hope they all like it!) but I have a few questions though. Do I need to use a mixer or will I have to blend all the ingredients together with a whisk? Also I’ve seen that you’d put 2 cakes in the bottom with chocolate between them then chocolate huselnuts cake chocolate cake chocolate and huselnuts for decoration. Which means 4 cakes , how will i do that? Will I need to divide the 2 cakes( after or before they’ve cooled down) or will I have to make two bowls of cake ( double the ingredients for the cake) and bake 4 cakes?

  159. Rachel says

    I love your recipes but can’t seem to get rid of the really inappropriate scantily clad women in a Victoria’s Secret ad flashing over my screen everytime I come here. Any advice on how I can not have this on my screen. It definitely deters me from visiting your site. Thanks.

  160. Winnie says

    Hi, Dana, Can I use soy bean milk instead of almond milk? And for gluten free flour blend, it will be big different taste from bob’s red mill one? Thank u in advance~

  161. Val says

    The cake is delicious! But evertime I make the icing it’s runny? I wish I knew why, because your pictures look yummy!

  162. Mimi says

    Would it be okay to use actual chicken’s eggs instead of flax eggs? I don’t have any flax seed, but have my own happy chickens and get plenty of eggs from them!

  163. Tania B says

    I made this cake on the weekend and it was amazing. Delicious and most and it even rose! I added some coffee to it too to enhance the chocolate. It turned out amazing by normal cake standards let alone gluten free and vegan!
    I used a peanut butter vegan mousse/icing in between layers and a chocolate fudge icing to top it off.
    Thanks so much for the recipe I’m definitely adding it to my repertoire.

  164. NICOLE says

    Out of some ingredient so I substituted:
    – pumpkin for applesauce
    -ground walnuts for almond meal
    -cocount milk for almond milk
    …turned out delicious. best egg free gf cake recipe i’ve tried to date.

  165. Mel says

    This was my first baked vegan dessert and subd some ingredients i didn’t have. Ended up with an interesting texture but added more apple sauce, almond milk, maple syrup to get it to the consistency you described.. I popped it in the oven and hoped for the best. After an hour of fiddling and adjusting temperatures I was relieved to get a cooked cake. And it was delicious! The chocolate frosting is probably the best I’ve had and will definitely be making in future! Thanks :)

  166. Ella says

    Hi Dana, I’ve come across many of your cake recipes and the icings for the cakes require powdered sugar/ icing sugar. I usually like to go for the healthy options like coconut sugar so I was having a look at recipes for powdered coconut sugar and I came across a few, http://thecoconutmama.com/how-to-make-powdered-sugar/
    These recipes in the links above claim that you can use it in replace of powdered/ icing sugar for any recipe that requires it. I was wanted to bake some of your delicious looking cakes and substituting the powdered sugar for the powdered coconut sugar recipes above for a healthier option, would these work out for your recipes?
    Thanks, Ella x

  167. Jess says

    So I have never made a layer cake before, let alone from scratch, let along gf/v!!! Let me say it all worked out absolutely perfectly. I ended up sprinkling some salt on the nits between the layers and on top. Yum! Thank you!

  168. Adrienn says

    Finally had all the ingredients to make the cake. Can’t wait for it to cool and put the frosting on
    Thank you for the recipe. Love your website:)

  169. Janie says

    I made this cake for my birthday party and it was a hit! Hope you can involve more recipes without almond flour because it was a little pricey to make, still amazing though! Much love from Miami.

  170. Sue Holtz says

    I have made this amazing cake twice in the last month for birthdays. I took one frozen to California and iced it there for a party. I made the icing the night before and took it in my checked bag – let it come to room temp. and iced as normal – makes a beautiful cake!! People came back for seconds and liked it better than a bakery vegan cake that I also flew with!!!
    It was SO good I made it at home again for another birthday. I have baked a lot in my life and this cake is as “normal” and a good as cake as you can make. Not one person even suspected it was VEGAN and GF! I used you DYI flour mix, I love that recipe, too.
    I did used chopped hazel nuts for in between the layers, though it cut better and was more subtle. Congratulations to a GREAT cake that I will bake again and again. It also carries very well on a plane!!

  171. Nathan says

    Hi ! Thanks for this recipe :)
    I’m not sure, if I make these as muffins in paper liners, do I have to cut each of them in half to pur frosting and hazelnuts, or do I have to put 2 of them, one on another (‘Cause, you know, muffin tins are not really upright, and that would be giant…)

  172. Lara says

    This cake Sounds great! Do you have any idea what I can use instead of Apple sauce? Because I Must follow a low foodmap diet due to my IBS? :-/

  173. Amber H. says

    I made this cake for the first time a couple of days ago. It was amazing and delicious. I made it to take to a garden party. I actually didn’t separate the layers with whole hazelnuts. But I did use them around the top and alternated it with raspberries. Also, I ended up using a different frosting recipe. I used the chocolate avocado frosting.
    It was a hit! Only once slice was left at the end of the party and I brought it home to my husband to enjoy. Thanks again for another fabulously delicious recipe.

  174. sara says

    made it! i used coconut sugar instead of regular and for the frosting just used almond milk and chocolate and a bit of coconut oil (last minute found out i had no powdered sugar) BUT IT TURNED OUT SO GOOD THE FROSTING WAS CREAMY AND THE WHOLE THING WAS JUST AMAZING. YOU ROCK

  175. Amanda says

    Made this lovely cake for my husbands birthday and it turned out great! The combo of the flours leaves it perfectly moist and just so yummy! I decided to whip the icing after chilling instead of adding additional sugar, this worked wonderful and kept the sweetness down.
    I think you made an error with the flax eggs tho? I used 4 tsp flax instead of tbsp.
    will be saving this recipe for future special occasions! Thank you!

  176. Joannie says

    This cake is amazing ! :) I make it for one of my gluten-free friend (and myself…. vegan). Everybody just love it. The hazelnuts and the chocolate frosting are just perfect together !! Your are amazing.
    Thank’s so much for charing this delicious cocoa paradise !!! :)

    Une perfection dans le palet !!!


  177. Scarlett says

    Hi, I can’t find any gluten free oat flour or oats for that matter in my area, what would be a good substitute? This cake looks amazing I can’t wait to make it!

  178. nicole says

    I’ve been saving this recipe for a special occasion and I finally have an excuse to make it for my best friends birthday! Can it be made a day in advance and still be fine the next day? Looks DIVINE

  179. Wendy says

    Oh Dana this cake looks delish!! Thanks again for another amazing recipe. I was going ok until I did the frosting and mine looks like chocolate soup hahaha. I tried beating it to make it ‘light n fluffy’ but no go. Maybe its to do with the ingredients that I used?
    I will make another type of frosting for now until I know where I went wrong.
    Keep up the great work!

      • Wendy says

        Me and the fam loved this cake and it didn’t last long although, there are a lot of ingredients in it. It will be my ‘special’ cake that I make now and then. Its taking me some time to get use to this ‘gluten, dairy and egg free’ baking! Thanks again for this delicious recipe Dana!

  180. Kaytee says

    I absolutely love your recipes and so far have loved almost everything of yours I have made. I have just a general question: we have to eat gluten free at my house (2 Celiacs over here) but we are not vegan. As a general rule, whenever you call for flax eggs, vegan butter or say, almond milk, can I just use regular eggs, butter or milk? Just wanted a little clarification since I’m starting to cook from this blog a lot. :)

  181. Kara says

    This cake was fantastic. Absolutely amazing. I made it for my husband’s birthday, and even his parents (non-vegan) and my mom (non-vegan and possibly the world’s best baker) loved it and couldn’t tell it didn’t have eggs and dairy. I’d highly recommend this recipe and will definitely be making it again.

  182. Cathy says

    I made this Cake for Mother’s Day and it was delicious! I think it tasted more like brownies and was very indulgent! My mother thanks you for the recipe. :)

  183. Alyssa Boyle says

    Can’t wait to try this! I think I’m going to go hazelnut all the way and use hazelnut milk and flour. All hail the hazelnut!

  184. Kate says

    hey Dana- would it work to sub coconut butter for the vegan butter or coconut oil in the frosting?

  185. alice says

    hi there! recently made this cake twice, once with non-gf flour and one with! sadly the gluten free blend i used seemed to suck a lot of the moisture out of the cake, and it was really quite dry. was just wondering if the brand of flour you used in particular, the bob’s red mill one, is worth buying? also just to ask because it suggests you add xanthan gum to the flour, would you recommend doing that? thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s worth buying in my opinion. It’s super finely milled and is the closest 1:1 swap I’ve found for gluten free baking! Also, I never add xanthan gum. But you can if you want!

  186. Nathalie says

    Hey love, i hope you receive this before i’m old, becaus i really wanna make this cake. I’ve just got 1 question. Do you think this recipe will work if i sub the almond meal with oat flour?

  187. Dina says


    This cake looks great!
    I’m looking for a birthday cake recipe for a vegan, sugar-free, and gluten-free birthday boy…
    Is it possible at all to replace the sugar in this recipe with agave\dates\stevia?


  188. Sophie says

    Another question! I only have one 8 inch pan and was wondering if it would be okay to just bake it in one pan and slice it in half after? If so, what temperature should I bake it and how long? Thanks! Can’t wait to make this!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think it will bake all the way through if you use one 8-inch. Might I recommend a 9×13?

  189. Lisa says

    This recipe looks incredible but I can’t make it as listed due to my son’s multiple food allergies. Is there a substitute for almond meal?

  190. Joanna says

    Wow this looks incredible!! My dad is lactose intolerant and can’t have dairy so you don’t know how happy I am that you have this site – now I can make things he can eat! I was wondering though, since I wouldn’t need to make it gluten free, could I just use all purpose flour in place of the almond meal/ flours and if so how much regular flour would I use? Or is this recipe better without substituting? Thanks!

  191. Penny says

    I just made this cake and it’s one of the best GF cakes I’ve made. I’m not gluten free but love finding nut flour recipes. My icing didn’t firm up the way it should have but I had to perform some mental math involving some leftover squares of a giant dark choc bar so the mistake was most likely mine. I also think the baking time would’ve been best on the longer end as mine was a little gooey (still delicious) in the center. Thanks for a fab recipe!

  192. Beth says

    I made it! Delicious!!! So easy & moist! My substitutions were all whole wheat pastry flour instead of the mixture of flours. The whole family loved it! Thank you for sharing.

  193. Ingredient1 says

    Chocolate + Hazelnuts are just the perfect pair, aren’t they? We like the interesting ingredients you use for the cake such as apple cider vinegar, flax seed meal and oat flour! – This looks delicious!

  194. Genevieve says

    Made this cake for Easter and it. was. amazing!!!! For the cake I followed everything exactly except for adding the hazelnuts (I love them but my sisters can’t eat them) and I used cashew milk instead of almond. I had to bake it for almost an hour and it was still a bit gooey in the middle. I probably could have baked it longer but I didn’t want to burn it. But, I really didn’t care as it was just that much fudgier. :) Seriously good. Also, I must have much shallower 8 inch pans than you have as it was way too much for the two 8″ pans that I have. So, I made an extra little 6″ layer (which may be why it look so much longer to bake) to eat the night before (had to have a taste test right?).
    I made a double recipe of the frosting because we really like lots of frosting. This is some of the best vegan frosting I’ve ever had. So good! Again, used cashew milk, used soy-free Earth Balance and used Rice Dream dairy-free chocolate chips. Added a bit more powdered sugar to make it a little more like buttercream instead of ganache.
    This is a delicious cake and I can see us making it again and again in the future!

  195. Alannah says

    Thank you for the wonderful recipe! You are truly talented and creative. I loved the video for the drinking chocolate – so funny.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so! Just google different cooking times for different baking dishes as I’m not sure how that will change!

  196. stef says

    This looks amazing, I have developed a new love for Nutella so can’t wait to try this one soon!!!
    I have only just recently stumbled upon your blog and I love it! You have amazing recipe’s and photos! I look forward to trying some and seeing what you post next! I have recently started my own blog and your blogger resources are so helpful as I am so not good at technical computer stuff!
    Thanks for being awesome!

  197. Jasmine says

    This recipe turned out great! I didn’t need it to be gluten free so i used AP flour instead of the GF blend, but kept the almond meal and oat flour. For the frosting i had to use canola oil since its all i had but it was still good. i just wish it didn’t harden/get crusty so quickly, but i guess thats just how frosting is?

    All in all, amazing vegan cake. I was very impressed. Thank you so much for sharing.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure! It may be that you added too much powdered sugar? Glad you still enjoyed it!

  198. Raewyn says

    The almost 2 cups of powdered sugar in the frosting seems a large amount – for someone wanting to avoid so much sugar what might one substitute? or is powdered sugar the best to use?

  199. Sheri Moise says

    Made this as cupcakes this weekend for my birthday. SOOOOOO yummy! Reminded me of Hostess Cupcakes but even more moist and delicious. Topped with dairy free butter cream frosting and everyone (GF or not, vegan or not) LOVED them. Thanks for the great recipe!