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1-Bowl Chocolate Hazelnut Cake (Vegan + GF)

Partially sliced gluten-free vegan Chocolate Hazelnut Cake

Allow me to introduce my absolute new favorite cake.

Chocolaty
Hazelnutty
Vegan
Gluten-Free
1 Bowl

The obsession is real.
Mixing wet and dry ingredients for our easy Vegan Gluten-Free Chocolate Hazelnut Cake Recipe

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 hazelnutsVegan GF Chocolate Hazelnut Cake perched on a cake stand

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

Super moist
Rich
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 dessertGrabbing 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 CakePlate of our super rich gluten-free vegan Chocolate Hazelnut CakeRich and fudgy Chocolate Hazelnut Cake for a special gluten-free vegan dessert

Print
Partially sliced plate of Vegan GF Chocolate Hazelnut Cake
4.69 from 88 votes

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
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 (slices)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

US Customary - Metric

CAKE

  • 4 batches flax eggs (4 Tbsp (18 g) flaxseed meal + 10 Tbsp water as original recipe is written // adjust if altering batch size)
  • 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*

FROSTING / TOPPINGS

  • 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

Instructions

  1. 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.

  2. Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
  3. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
  4. Add baking soda to the almond milk vinegar mixture and stir.
  5. 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.
  6. 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.
  7. 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).

  8. 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.
  9. 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.
  10. 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.)
  11. Immediately add chocolate to warm milk but don’t touch for 3 minutes so it can melt.
  12. Stir with a wooden spoon to incorporate, then add coconut oil or softened butter and cover. Let rest untouched for another 10 minutes.
  13. 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.
  14. 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.

  15. 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).
  16. 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.
  17. Add hazelnuts around the perimeter of the top of the cake. Slice and serve.
  18. Will keep well-covered at room temperature for several days, though best when fresh. Refrigeration not necessary.

Notes

*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 Per Serving (1 of 16 slices)

  • Calories: 444
  • Fat: 25g
  • Saturated fat: 12.5g
  • Sodium: 82mg
  • Carbohydrates: 55g
  • Fiber: 6.5g
  • Sugar: 35g
  • Protein: 6.3g
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371 Comments Dairy-Free, Egg-Free, Fall, Gluten Free, Holiday, One Bowl, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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All commentsI made thisQuestions
  1. Avatar for ColleenColleen says

    November 17, 2019 at 1:10 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2019 at 1:36 pm

      Ooh, yes I do! Let us know how it goes!

      Reply
  2. Avatar for MilviMilvi says

    November 10, 2019 at 3:13 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 11, 2019 at 11:33 am

      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!

      Reply
  3. Avatar for MarianneMarianne says

    September 27, 2019 at 1:43 pm

    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,
    Marianne

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 27, 2019 at 2:09 pm

      Absolutely! You can sub 1 small chicken egg per flax egg.

      Reply
    • Avatar for SherrySherry says

      October 15, 2019 at 5:04 pm

      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
      Thanks
      SH

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        October 15, 2019 at 6:45 pm

        You can try those swaps! We haven’t tried them so keep us posted on how it goes!

        Reply
  4. Avatar for KatieKatie says

    September 18, 2019 at 6:29 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 19, 2019 at 8:09 am

      We are so glad you enjoyed it, Katie! Thanks so much for the lovely review! xo

      Reply
  5. Avatar for BeeBee says

    September 14, 2019 at 7:11 am

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 14, 2019 at 1:07 pm

      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.

      Reply
  6. Avatar for MaryMary says

    September 13, 2019 at 10:49 pm

    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,
    Mary

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 14, 2019 at 1:13 pm

      I’d suggest a mix of more GF blend and almond flour / meal.

      Reply
      • Avatar for MaryMary says

        October 1, 2019 at 9:29 am

        Thank you so much!

        Reply
  7. Avatar for KaelynKaelyn says

    September 8, 2019 at 10:36 pm

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 9, 2019 at 10:56 am

      Yay! Thanks for sharing, Kaelyn.

      Reply
  8. Avatar for ShaShoShaSho says

    August 14, 2019 at 3:22 pm

    Just wondering how many regular eggs I should use if not using flax eggs?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 15, 2019 at 11:41 am

      Usually 1 flax egg = 1 small chicken egg! Hope that helps!

      Reply
  9. Avatar for Nicholas Houston-macdonaldNicholas Houston-macdonald says

    July 14, 2019 at 1:09 am

    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!

    Nicholas

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 15, 2019 at 7:02 am

      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

      Reply
  10. Avatar for EmmaEmma says

    June 30, 2019 at 12:41 am

    Hi

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 30, 2019 at 3:05 am

      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!

      Reply
  11. Avatar for ChloeChloe says

    June 21, 2019 at 11:23 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 21, 2019 at 3:30 pm

      Thanks for sharing!

      Reply
  12. Avatar for demidemi says

    May 31, 2019 at 12:23 am

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 31, 2019 at 8:46 am

      Usually 1 flax egg = 1 small chicken egg!

      Reply
  13. Avatar for Natalie DjurdjevicNatalie Djurdjevic says

    May 21, 2019 at 6:25 am

    This is the best birthday cake!

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

    Thank you for posting.

    Reply
  14. Avatar for Tanja TurneyTanja Turney says

    May 12, 2019 at 12:24 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 13, 2019 at 9:50 am

      Thanks for sharing, Tanja!

      Reply
  15. Avatar for Margarida SoaresMargarida Soares says

    May 9, 2019 at 1:39 am

    Can i make this as a bundt cake!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 9, 2019 at 10:06 am

      It’s worth a shot! Let us know how it goes!

      Reply
  16. Avatar for KSancheKSanche says

    May 8, 2019 at 10:20 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 9, 2019 at 10:08 am

      Should work, yes!

      Reply
    • Avatar for Suee33Suee33 says

      July 31, 2019 at 1:25 pm

      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!!!

      Reply
  17. Avatar for LeraeLerae says

    May 5, 2019 at 8:50 am

    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 .
    Thanks!
    I enjoy all your recipes.

    Reply
    • Avatar for LeraeLerae says

      May 5, 2019 at 8:53 am

      Oops, and can I use coconut sugar or more maple syrup/honey vs regular granulated?

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 5, 2019 at 11:00 am

      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.

      Reply
  18. Avatar for AmandaAmanda says

    April 27, 2019 at 12:29 pm

    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?

    Thanks,

    Amanda

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 29, 2019 at 8:49 am

      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!

      Reply
  19. Avatar for KaraKara says

    April 21, 2019 at 12:53 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 22, 2019 at 9:04 am

      So glad to hear it, Kara! Thanks for sharing your modifications!

      Reply
  20. Avatar for demidemi says

    April 18, 2019 at 8:51 am

    hi.can i use sth else for almond flour?like quinoa or chickpea or oat flour…thank you..

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 18, 2019 at 10:51 am

      We think hazelnut flour would be the best substitute. Hope that helps!

      Reply
      • Avatar for demidemi says

        April 19, 2019 at 12:23 pm

        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

        Reply
  21. Avatar for Ekta KriplaniEkta Kriplani says

    April 9, 2019 at 4:49 pm

    Hi,
    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 12, 2019 at 12:39 pm

      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!

      Reply
  22. Avatar for Johanna M WoodburyJohanna M Woodbury says

    March 31, 2019 at 3:55 am

    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.

    Reply
  23. Avatar for LolitaLolita says

    March 10, 2019 at 7:12 pm

    Hi!
    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!

    Reply
  24. Avatar for HeatherHeather says

    March 8, 2019 at 1:35 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 11, 2019 at 6:51 am

      Thanks for the lovely review, Heather! xo

      Reply
  25. Avatar for ChristinaChristina says

    February 17, 2019 at 9:36 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 18, 2019 at 7:21 am

      Yay! Thanks for sharing, Christina!

      Reply
  26. Avatar for JenJen says

    February 6, 2019 at 6:42 am

    If I wanted to use regular eggs, how many should I use?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 7, 2019 at 6:37 am

      4!

      Reply
  27. Avatar for HarrietteHarriette says

    January 29, 2019 at 2:15 am

    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

    Reply
  28. Avatar for AlexAlex says

    January 23, 2019 at 7:40 pm

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

    Reply
  29. Avatar for DebbieDebbie says

    January 14, 2019 at 3:00 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 14, 2019 at 6:17 pm

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

      Reply
  30. Avatar for Crystal GomezCrystal Gomez says

    December 14, 2018 at 4:39 pm

    Blown away by this recipe! Thank you!! So fudgey and delicious! Can’t believe it’s GFV!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 15, 2018 at 6:42 am

      Whoop! That’s what we like to hear!

      Reply
  31. Avatar for AlexAlex says

    November 20, 2018 at 12:43 am

    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!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2018 at 9:02 am

      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.)

      Reply
  32. Avatar for ZoeZoe says

    November 6, 2018 at 1:33 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 7, 2018 at 8:31 am

      Yum! Thanks for sharing, Zoe!

      Reply
  33. Avatar for MelodyMelody says

    November 5, 2018 at 11:59 pm

    I really enjoyed this recipe, the chocolate cake was so moist and delicious! Thank you for the recipe :)

    Reply
  34. Avatar for Dawn ErtlDawn Ertl says

    October 29, 2018 at 7:37 pm

    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,
    Dawn

    Reply
    • Avatar for Tirzah BalzerTirzah Balzer says

      April 10, 2019 at 12:06 pm

      I have all ingredients on hand except gf oat flour… What can I sub it with?? TIA!

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        April 11, 2019 at 9:45 am

        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!

        Reply
  35. Avatar for AdelleAdelle says

    October 18, 2018 at 5:14 am

    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.

    Reply
  36. Avatar for BarbaraBarbara says

    September 26, 2018 at 8:52 pm

    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.

    Reply
  37. Avatar for LizaLiza says

    September 8, 2018 at 4:50 pm

    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.

    Reply
  38. Avatar for LizaLiza says

    September 7, 2018 at 9:17 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 8, 2018 at 9:47 am

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

      Reply
  39. Avatar for ValerieValerie says

    August 30, 2018 at 4:11 pm

    This recipe was so yummy!! Thank You!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 1, 2018 at 8:29 am

      Yay! Glad to here it, Valerie!

      Reply
  40. Avatar for KristinalohaKristinaloha says

    August 3, 2018 at 5:37 pm

    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!

    Reply
    • Avatar for KristinalohaKristinaloha says

      January 15, 2019 at 12:14 pm

      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.

      Reply
  41. Avatar for AlexandraAlexandra says

    August 3, 2018 at 4:21 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 3, 2018 at 4:33 pm

      Thanks for sharing your recipe change, Alexandra!

      Reply
  42. Avatar for Isabelle PayneIsabelle Payne says

    May 22, 2018 at 12:40 am

    OMG! This tasted divine and nobody guessed it was vegan AND GF! Thank you.

    Reply
  43. Avatar for NofarNofar says

    May 18, 2018 at 12:55 pm

    Hi! Sorry if someone asked this before but would subbing the oat flour for coconut flour work?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 20, 2018 at 2:16 pm

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

      Reply
  44. Avatar for AvocuddlyAvocuddly says

    April 10, 2018 at 1:30 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 10, 2018 at 7:12 am

      Yay! Glad to hear it :D

      Reply
  45. Avatar for BenBen says

    March 30, 2018 at 11:03 am

    Any recommendations for high altitude? I am making this tonight for my wife’s birthday!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 31, 2018 at 7:59 am

      Sorry, none at this time! We hope you and your wife enjoy the recipe!

      Reply
      • Avatar for BenBen says

        March 31, 2018 at 10:35 am

        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).

        Reply
  46. Avatar for Kim DempseyKim Dempsey says

    March 26, 2018 at 4:53 pm

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 27, 2018 at 9:06 am

      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!

      Reply
  47. Avatar for EmelieEmelie says

    March 24, 2018 at 4:53 pm

    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!

    Reply
  48. Avatar for MichelleMichelle says

    March 15, 2018 at 10:11 am

    Hi, I noticed it says “serves 14-16″, but that seems too much for only an 8” cake? Or am I wrong?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 16, 2018 at 9:01 am

      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!

      Reply
  49. Avatar for MichelleMichelle says

    March 15, 2018 at 10:09 am

    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?

    Reply
  50. Avatar for GabrielleGabrielle says

    March 9, 2018 at 3:03 pm

    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.

    Reply
  51. Avatar for KeeganKeegan says

    February 18, 2018 at 3:13 pm

    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!

    Reply
  52. Avatar for RemiRemi says

    February 15, 2018 at 11:18 am

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 15, 2018 at 2:53 pm

      Hi Remi! Thanks for reaching out! You will want 1/2 cup total.

      Reply
  53. Avatar for MarthaMartha says

    February 10, 2018 at 5:27 am

    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.

    Reply
  54. Avatar for NataliaNatalia says

    February 3, 2018 at 1:12 pm

    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!

    Reply
  55. Avatar for IrisIris says

    January 3, 2018 at 8:51 pm

    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!

    Reply
  56. Avatar for JoJo says

    December 3, 2017 at 2:07 pm

    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!

    Reply
  57. Avatar for DanielDaniel says

    November 7, 2017 at 4:34 pm

    Made this yesterday and it is so good!! I doubt you could even tell its gluten free or vegan.

    Reply
  58. Avatar for LindaLinda says

    November 6, 2017 at 7:32 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 7, 2017 at 5:28 am

      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.

      Reply
  59. Avatar for KarotteKarotte says

    October 18, 2017 at 8:33 pm

    Made this for non vegans and they adored it. Great recipe

    Reply
  60. Avatar for kpkp says

    September 14, 2017 at 1:36 pm

    Hi,

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 14, 2017 at 6:55 pm

      Hi! You could use a bit more applesauce, or pureed banana!

      Reply
  61. Avatar for NataliaNatalia says

    September 3, 2017 at 3:37 pm

    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 :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 4, 2017 at 9:37 am

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

      Reply
  62. Avatar for KateKate says

    August 24, 2017 at 6:42 am

    Could you bake this recipe in a 9″ x 13″ pan?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 25, 2017 at 8:35 am

      Hi Kate! Yes you can!

      Reply
  63. Avatar for HeatherHeather says

    August 22, 2017 at 8:43 am

    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.

    Reply
  64. Avatar for AstridAstrid says

    August 12, 2017 at 11:52 pm

    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!

    Reply
  65. Avatar for AnaAna says

    August 3, 2017 at 10:19 am

    I tried it, terrible. Such a waste.

    Reply
  66. Avatar for HeatherHeather says

    July 27, 2017 at 12:20 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 27, 2017 at 5:07 pm

      It is less fine than almond flour, so more close to ground almonds!

      Reply
  67. Avatar for Margaret NippertMargaret Nippert says

    July 26, 2017 at 6:58 pm

    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

    Reply
  68. Avatar for SilvianaSilviana says

    July 25, 2017 at 6:07 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 26, 2017 at 3:20 pm

      Yes! I would recommend all-purpose!

      Reply
  69. Avatar for HeatherHeather says

    July 22, 2017 at 2:22 am

    For the cake in the picture did you use vegan butter or coconut oil in your cake mix? Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 23, 2017 at 5:53 am

      Coconut oil, but both work!

      Reply
  70. Avatar for PollyPolly says

    June 29, 2017 at 12:17 am

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 30, 2017 at 6:25 am

      Yes, all purpose at the same quantity will work.

      Reply
  71. Avatar for Sam ESam E says

    June 15, 2017 at 3:46 pm

    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…..

    Reply
  72. Avatar for AishaAisha says

    May 30, 2017 at 3:50 pm

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

    Reply
  73. Avatar for Yummy Cake in DelhiYummy Cake in Delhi says

    May 25, 2017 at 12:13 am

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

    Reply
  74. Avatar for RhiannaRhianna says

    May 5, 2017 at 4:51 am

    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

    Rhianna

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 5, 2017 at 6:03 am

      Hi! It is correct, but I am glad to hear that it worked out with less!

      Reply
  75. Avatar for LenoraLenora says

    May 4, 2017 at 11:12 am

    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!

    Reply
  76. Avatar for KathyKathy says

    April 15, 2017 at 8:54 am

    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. :((

    Reply
  77. Avatar for LaurieLaurie says

    April 10, 2017 at 11:03 am

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 10, 2017 at 6:22 pm

      That sounds delicious, Laurie!

      Reply
  78. Avatar for JodiJodi says

    April 9, 2017 at 1:17 pm

    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!

    Reply
    • Avatar for PollyPolly says

      June 29, 2017 at 12:20 am

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

      Reply
      • Avatar for JodiJodi says

        June 29, 2017 at 4:48 am

        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.

        Reply
  79. Avatar for ClareClare says

    March 20, 2017 at 11:36 am

    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

    Reply
  80. Avatar for JJ says

    March 8, 2017 at 10:25 pm

    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.
    J

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 10, 2017 at 6:26 am

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

      Reply
  81. Avatar for NicoNico says

    February 14, 2017 at 1:58 pm

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

    Reply
  82. Avatar for Kelly MorsheadKelly Morshead says

    February 12, 2017 at 5:15 am

    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 ;)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 12, 2017 at 3:10 pm

      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!

      Reply
  83. Avatar for Kelly MorsheadKelly Morshead says

    January 30, 2017 at 1:25 am

    Sorry. I have another question. Instead of granulated sugar, would coconut sugar work??

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 30, 2017 at 6:20 am

      Hi! That should work! Use coconut sugar on a 1:1 basis in recipes when substituting for white or brown sugar! Good luck!

      Reply
      • Avatar for Kelly MorsheadKelly Morshead says

        January 30, 2017 at 9:54 pm

        Being totally dim. 1:1 ?? So just the same amount??

        hahaha

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          January 31, 2017 at 6:32 pm

          You got it Kelly! Good luck!

          Reply
  84. Avatar for Kelly MorsheadKelly Morshead says

    January 30, 2017 at 1:06 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 30, 2017 at 6:21 am

      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!

      Reply
      • Avatar for Kelly MorsheadKelly Morshead says

        January 30, 2017 at 9:53 pm

        Perfect. Thank you!

        Reply
  85. Avatar for BB says

    January 27, 2017 at 11:40 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 28, 2017 at 7:20 am

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

      Reply
  86. Avatar for WandaWanda says

    January 23, 2017 at 10:17 am

    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!

    Reply
  87. Avatar for AngelaAngela says

    January 18, 2017 at 1:56 pm

    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.

    Reply
  88. Avatar for BakerBaker says

    January 15, 2017 at 1:56 am

    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!

    Reply
  89. Avatar for Hope FretzHope Fretz says

    January 12, 2017 at 4:51 pm

    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!!

    Reply
  90. Avatar for ChristineChristine says

    December 27, 2016 at 8:42 pm

    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!

    Reply
  91. Avatar for SamSam says

    December 13, 2016 at 9:16 am

    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?

    Reply
    • Avatar for hopehope says

      December 14, 2016 at 9:16 am

      The flax seed and water is a substitute for the eggs. Unless you are not vegan then you can go ahead and skip the flax seed and just use eggs.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 14, 2016 at 2:33 pm

      The flax + water is a SUB for the eggs.

      Reply
  92. Avatar for HopeHope says

    December 6, 2016 at 12:02 pm

    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.

    Reply
  93. Avatar for MeliaMelia says

    November 6, 2016 at 5:05 pm

    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?
    Melia

    Reply
  94. Avatar for SylvieSylvie says

    November 6, 2016 at 1:59 am

    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

    Reply
  95. Avatar for Justine AtzeJustine Atze says

    October 30, 2016 at 6:57 pm

    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 :)
    Thanks,
    Justine.

    Reply
  96. Avatar for JoseaneJoseane says

    October 3, 2016 at 9:46 am

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

    Reply
  97. Avatar for HeddyHeddy says

    September 23, 2016 at 8:56 am

    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.

    Reply
  98. Avatar for RenéeRenée says

    September 22, 2016 at 4:28 pm

    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.

    Reply
    • Avatar for BelleBelle says

      July 27, 2018 at 4:55 pm

      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.

      Reply
  99. Avatar for MaryMary says

    August 28, 2016 at 12:36 am

    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

    Reply
  100. Avatar for LarissaLarissa says

    August 21, 2016 at 2:14 pm

    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!

    Reply
  101. Avatar for KristyKristy says

    August 20, 2016 at 10:49 pm

    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.

    Reply
  102. Avatar for PrithaPritha says

    August 18, 2016 at 10:51 pm

    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 :)

    Reply
  103. Avatar for RebeccaRebecca says

    August 14, 2016 at 6:09 am

    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!

    Reply
  104. Avatar for DaniDani says

    August 5, 2016 at 3:17 pm

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

    Reply
  105. Avatar for LauraLaura says

    July 31, 2016 at 11:33 am

    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!

    Reply
  106. Avatar for HeatherHeather says

    July 30, 2016 at 8:07 am

    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.

    Reply
  107. Avatar for VeraVera says

    July 25, 2016 at 1:41 pm

    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!! :)

    Reply
  108. Avatar for Dani HallidayDani Halliday says

    July 13, 2016 at 9:27 pm

    Looks like a wonderful cake, do you think it would freeze?

    Reply
  109. Avatar for Frustrated FoodieFrustrated Foodie says

    July 11, 2016 at 8:32 am

    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! ?

    Reply
  110. Avatar for AshleyAshley says

    July 7, 2016 at 7:12 am

    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!

    Reply
  111. Avatar for HannahHannah says

    July 5, 2016 at 1:26 pm

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

    Reply
  112. Avatar for DianeDiane says

    June 6, 2016 at 7:00 pm

    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!

    Reply
  113. Avatar for SylvieSylvie says

    June 6, 2016 at 5:00 am

    Could you use hazelnut meal as a sub for almond?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 6, 2016 at 1:56 pm

      That should work!

      Reply
  114. Avatar for KayKay says

    May 16, 2016 at 5:44 am

    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?

    Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 18, 2016 at 4:30 pm

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

      Reply
  115. Avatar for HolleyHolley says

    May 13, 2016 at 1:31 pm

    Is there any way I could use real eggs instead?

    Reply
  116. Avatar for YanicYanic says

    May 7, 2016 at 5:06 pm

    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!

    Reply
  117. Avatar for BrittanyBrittany says

    May 6, 2016 at 1:50 pm

    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?

    Reply
  118. Avatar for KengoKengo says

    April 24, 2016 at 2:58 pm

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

    Reply
  119. Avatar for BethBeth says

    April 23, 2016 at 6:47 pm

    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. :)

    Reply
  120. Avatar for JessieJessie says

    April 17, 2016 at 7:58 am

    I made this cake for my birthday and it was THE BEST chocolate cake I’ve ever had! Incredible!

    Reply
  121. Avatar for LauraLaura says

    April 13, 2016 at 8:51 pm

    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.

    Reply
  122. Avatar for Liz MorrisLiz Morris says

    April 11, 2016 at 2:09 pm

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

    Reply
  123. Avatar for CatherineCatherine says

    March 28, 2016 at 1:18 pm

    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.

    Reply
  124. Avatar for alyssaalyssa says

    March 27, 2016 at 11:31 pm

    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;)

    Reply
  125. Avatar for SalSal says

    March 8, 2016 at 2:06 am

    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.

    Reply
  126. Avatar for AzureAzure says

    February 3, 2016 at 6:06 pm

    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!

    Reply
  127. Avatar for EléonoreEléonore says

    February 1, 2016 at 4:07 pm

    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?
    Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 3, 2016 at 10:32 am

      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!

      Reply
  128. Avatar for AshleyAshley says

    January 29, 2016 at 7:15 am

    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+!!!

    Reply
  129. Avatar for TiaTia says

    January 25, 2016 at 9:48 am

    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.

    Reply
  130. Avatar for JoJo says

    January 21, 2016 at 1:00 am

    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

    Reply
  131. Avatar for JasmineJasmine says

    January 16, 2016 at 11:49 am

    I love hazelnuts :)
    Thanks for this, I make it in future :)

    Reply
  132. Avatar for KateKate says

    January 11, 2016 at 8:15 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 12, 2016 at 5:20 pm

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

      Reply
  133. Avatar for StephSteph says

    January 3, 2016 at 7:08 am

    I’m allergic to oats. Any suggestions on something I can sub for pay flour? :)

    Reply
  134. Avatar for LolaLola says

    December 21, 2015 at 4:52 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 22, 2015 at 11:43 am

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

      Reply
  135. Avatar for EffieEffie says

    December 11, 2015 at 12:54 am

    Lovely cake. Thank you.

    Reply
  136. Avatar for Pietr YoungPietr Young says

    November 27, 2015 at 11:19 am

    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

    Reply
  137. Avatar for MargaritaMargarita says

    November 21, 2015 at 10:36 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2015 at 1:26 pm

      A whisk should work! I actually made a smaller cake first to test these, which is why there’s four layers. So just ignore that. Otherwise you can use this 3-layer chocolate cake recipe as a guide!

      Reply
  138. Avatar for RachelRachel says

    November 21, 2015 at 10:24 am

    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.

    Reply
  139. Avatar for WinnieWinnie says

    November 12, 2015 at 7:46 am

    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~

    Reply
  140. Avatar for ValVal says

    November 7, 2015 at 3:59 pm

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

    Reply
  141. Avatar for MimiMimi says

    October 30, 2015 at 2:34 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2015 at 3:31 pm

      Yes! I generally recommend 1 small chicken egg per flax egg.

      Reply
  142. Avatar for Tania BTania B says

    October 27, 2015 at 1:18 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2015 at 4:18 pm

      So wonderful! Thanks for sharing your experience, Tania!

      Reply
  143. Avatar for NICOLENICOLE says

    October 23, 2015 at 3:14 pm

    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.
    thankyou!

    Reply
  144. Avatar for MelMel says

    October 18, 2015 at 10:45 am

    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 :)

    Reply
  145. Avatar for Claire PartridgeClaire Partridge says

    October 6, 2015 at 2:20 pm

    Hiya,

    What is the depth of the cake tins you use?

    Thanks,

    Claire

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 10, 2015 at 6:48 pm

      I believe 2 inches.

      Reply
  146. Avatar for EllaElla says

    September 21, 2015 at 5:15 pm

    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/
    http://www.nourishingmeals.com/2011/11/how-to-make-powdered-coconut-sugar.html?m=1
    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

    Reply
  147. Avatar for JessJess says

    September 18, 2015 at 5:44 pm

    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!

    Reply
  148. Avatar for AdriennAdrienn says

    September 15, 2015 at 2:44 am

    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:)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 16, 2015 at 6:32 pm

      So kind! Hope you loved it, Adrienn!

      Reply
  149. Avatar for JanieJanie says

    September 10, 2015 at 7:14 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 10, 2015 at 10:49 am

      I’ll keep that in mind! Thanks for sharing, Janie.

      Reply
  150. Avatar for Sue HoltzSue Holtz says

    August 20, 2015 at 12:29 pm

    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!!

    Reply
  151. Avatar for NathanNathan says

    August 19, 2015 at 8:55 am

    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…)

    Reply
  152. Avatar for LaraLara says

    August 15, 2015 at 3:45 am

    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? :-/

    Reply
  153. Avatar for Amber H.Amber H. says

    August 13, 2015 at 3:45 pm

    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.

    Reply
  154. Avatar for sarasara says

    August 6, 2015 at 7:00 am

    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

    Reply
  155. Avatar for AmandaAmanda says

    August 2, 2015 at 12:50 pm

    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!

    Reply
  156. Avatar for AlexaAlexa says

    July 23, 2015 at 12:11 pm

    Could you use ground hazelnuts in place of almond meal to impart more hazelnut flavor?

    Reply
  157. Avatar for JoannieJoannie says

    July 1, 2015 at 10:54 am

    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 !!!

    Joannie

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 1, 2015 at 2:32 pm

      So wonderful! Thanks for sharing, Joannie!! xo

      Reply
  158. Avatar for ScarlettScarlett says

    June 30, 2015 at 9:43 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 1, 2015 at 3:16 pm

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

      Reply
  159. Avatar for nicolenicole says

    June 23, 2015 at 8:04 pm

    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

    Reply
  160. Avatar for WendyWendy says

    June 21, 2015 at 3:57 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 22, 2015 at 12:06 pm

      Did you chill the frosting? It can be kind of runny until it firms up…

      Reply
      • Avatar for WendyWendy says

        July 2, 2015 at 3:56 pm

        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!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          July 3, 2015 at 7:41 pm

          Of course! Glad you enjoyed it, Wendy!

          Reply
  161. Avatar for KayteeKaytee says

    May 24, 2015 at 7:05 pm

    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. :)

    Reply
  162. Avatar for KaraKara says

    May 22, 2015 at 4:08 pm

    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.

    Reply
  163. Avatar for mariellemarielle says

    May 18, 2015 at 12:27 pm

    would i be able to use anything as a replacement for apple sauce?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 18, 2015 at 1:18 pm

      Extra oil or another fruit puree?

      Reply
      • Avatar for mariellemarielle says

        May 19, 2015 at 12:27 pm

        how much do you think?

        Reply
  164. Avatar for CathyCathy says

    May 12, 2015 at 9:19 pm

    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. :)

    Reply
  165. Avatar for Alyssa BoyleAlyssa Boyle says

    May 11, 2015 at 4:48 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 7:23 pm

      Nice! Let me know how it goes, Alyssa!!

      Reply
  166. Avatar for KateKate says

    May 9, 2015 at 11:50 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 7:53 pm

      I’d think so, but I’m not sure! Let me know if you give it a try.

      Reply
  167. Avatar for melissamelissa says

    May 5, 2015 at 9:08 pm

    Hi,

    Can you still use normal egg’s instead of the flax eggs?

    Thanks :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 8:46 pm

      Yes! I say 1 small egg for every flax egg.

      Reply
  168. Avatar for alicealice says

    May 5, 2015 at 9:22 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 9:04 pm

      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!

      Reply
  169. Avatar for NathalieNathalie says

    May 2, 2015 at 12:31 am

    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?

    Reply
  170. Avatar for DinaDina says

    April 30, 2015 at 5:19 am

    Hi,

    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?

    Thanks!
    Dina.

    Reply
  171. Avatar for SophieSophie says

    April 24, 2015 at 2:50 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 29, 2015 at 4:33 pm

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

      Reply
  172. Avatar for SophieSophie says

    April 24, 2015 at 2:34 pm

    Can we use cacao powder instead of cocoa? Does it make a difference?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 29, 2015 at 4:33 pm

      Nope! That should work!

      Reply
  173. Avatar for LisaLisa says

    April 22, 2015 at 1:36 pm

    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?

    Reply
  174. Avatar for JoannaJoanna says

    April 18, 2015 at 7:10 pm

    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!

    Reply
  175. Avatar for PennyPenny says

    April 13, 2015 at 5:19 pm

    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!

    Reply
  176. Avatar for BethBeth says

    April 10, 2015 at 5:57 pm

    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.

    Reply
  177. Avatar for Ingredient1Ingredient1 says

    April 8, 2015 at 8:27 am

    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!

    Reply
  178. Avatar for GenevieveGenevieve says

    April 7, 2015 at 6:27 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 10, 2015 at 5:29 pm

      Great, thanks for sharing!

      Reply
  179. Avatar for AlannahAlannah says

    April 7, 2015 at 1:23 pm

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

    Reply
  180. Avatar for JenniferJennifer says

    April 7, 2015 at 11:36 am

    Hi,
    Can I use a regular cake pan instead of round pans?
    Love your recipes!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 10, 2015 at 5:30 pm

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

      Reply
  181. Avatar for stefstef says

    April 7, 2015 at 5:53 am

    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!

    Reply
  182. Avatar for JasmineJasmine says

    April 6, 2015 at 9:56 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 10, 2015 at 5:33 pm

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

      Reply
  183. Avatar for AnonAnon says

    April 6, 2015 at 6:35 pm

    I think this person is using some of your photos…
    http://instagram.com/theayareina

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 6, 2015 at 7:07 pm

      Thanks!

      Reply
  184. Avatar for RaewynRaewyn says

    April 6, 2015 at 3:22 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 10, 2015 at 5:35 pm

      You can cut that back as desired. Just make sure to chill it a little longer until it reaches a spreadable consistency.

      Reply
    • Avatar for MirunaMiruna says

      November 17, 2017 at 12:44 am

      Hi Dana. Can i sub the flax egg with chia egg? 1 tbsp chia+2,5 tbsp water?

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        November 17, 2017 at 7:27 pm

        Hi Miruna! That should work!

        Reply
  185. Avatar for Sheri MoiseSheri Moise says

    April 6, 2015 at 11:57 am

    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!

    Reply
  186. Avatar for Mandie | MandieMandie | Mandie's Kitchen says

    April 6, 2015 at 10:16 am

    This cake is stunning, Dana! It looks super moist, fudge-y, intensely chocolate, and just SO good! And it’s GF & vegan too! I think I’ve pinned this recipe 4-5 times today!

    Reply
  187. Avatar for CassieCassie says

    April 5, 2015 at 8:14 pm

    Looks absolutely delicious!

    Reply
  188. Avatar for GenGen says

    April 5, 2015 at 6:51 am

    I made this yesterday for Easter and it turned out great! I did make a few modifications: subbed all purpose flour for the gluten free blend (same measurement), used Special Dark cocoa powder, used only about 1/8 cup of maple syrup instead of the full amount called for, and lastly, I coarsely chopped the hazelbuts instead of keeping them whole. I also forgot to add the vanilla, which I would definitely be sure to add next time. I did have to cook it a full 40 mins. Overall, it turned out to be a nice dark chocolate not too sweet cake. I was really surprised with the texture and how well it holds together even when sliced super thinly. I often end up with cakes that ‘deflate’ as they cool when I cook vegan, but there was absolutely none of that with this one. No one would ever suspect there are no eggs in it!

    Reply
    • Avatar for GenGen says

      April 5, 2015 at 6:53 am

      Oh, also, I used Ener-G egg replacer for 4 eggs because I didn’t have any flax seed on hand.

      Reply
  189. Avatar for SarahSarah says

    April 4, 2015 at 9:49 pm

    I made this cake today, and am going to assemble it for easter dinner tomorrow however i have a couple questions. I baked my cakes for 10 minutes longer than the recipe called and although the toothpick came out clean the cake is still super moist in the centre. I cut into the middle with a knife and the cake is pretty WET. Being that there is no egg in the cake I know that is not a concern but would you still serve it this way? Im just not sure how “moist” the cake should be and because its chocolate its such fine line between cooked and overcooked I was scared to burn it. Please help

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 6, 2015 at 11:02 am

      Hi Sarah! Sorry to just get back to you! The cake shouldn’t be “wet” in the middle. The time I suggested should be enough to get it baked all the way through, but I’ve added another 5 minutes as well as a note about subbing any ingredients and the size of your pan. Did you use 8″ cake pans? Did you change anything? Just wanted to make sure nothing was different.

      Reply
      • Avatar for SarahSarah says

        April 6, 2015 at 11:54 am

        Hi Dana,

        I’m honestly not sure what happened as I followed the recipe exactly, using 8inch cake pans. I ended up returning the cakes to the oven for at least 20 additional minutes. In the end the cake was delicious and I would definitely bake it again, just keeping in mind it takes more time in my oven.

        Reply
  190. Avatar for EllenEllen says

    April 4, 2015 at 8:00 am

    Looks delish!!!! I’m not vegan, can I use4 eggs instead of the flax eggs and regular milk?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 6, 2015 at 11:02 am

      Should work! Check back if you try it :D

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 10, 2015 at 5:37 pm

      Yes, I think 4 small eggs and regular milk should work!

      Reply
    • Avatar for Gluten Free BabeGluten Free Babe says

      October 14, 2015 at 8:20 am

      Ellen, did you try this cake with eggs? I am looking to make a great chocolate gluten free cake made with eggs. Please let us know!

      Reply
  191. Avatar for AmandaAmanda says

    April 4, 2015 at 2:02 am

    Thank you for measuring the ingredients! I’m from Germany and I’ve recommended your Blog to a friend in the Netherlands and also in England (both are GF & I’m Vegan). Here you won’t really find cups and tablespoons so it takes a lot of the work out of it whenever we want to make one of your recipes.
    I’m also a massive fan of the NI at the bottom of the recipes. I use it for Cron-o-meter. You’ve saved me many a headache! Danke! Thanks for all your hard work!

    Reply
  192. Avatar for AlannaAlanna says

    April 3, 2015 at 10:53 pm

    HUBBA!

    Reply
  193. Avatar for Judit + Corina @Glamorous BiteJudit + Corina @Glamorous Bite says

    April 3, 2015 at 6:21 pm

    What a glorious hazelnut cake, Dana! Love roasted hazelnuts, and with the creamy dark chocolate frosting sounds very decadent :)
    Cheers,
    J+C

    Reply
  194. Avatar for Ana @ AnaAna @ Ana's Rocket Ship says

    April 3, 2015 at 2:32 pm

    That cake is sooooo beautiful!!!! It looks better than the ones that you buy in stores!!!

    Reply
  195. Avatar for The Vegan 8The Vegan 8 says

    April 3, 2015 at 2:20 pm

    Wow, this is really beautiful Dana!! I want to just dive right into that cake head first!!! I love chocolate and hazelnuts. Gorgeous.

    Reply
  196. Avatar for GabyGaby says

    April 3, 2015 at 2:18 pm

    Love this cake! So rich and delicious!!!

    Reply
  197. Avatar for Medha @ Whisk & ShoutMedha @ Whisk & Shout says

    April 3, 2015 at 11:02 am

    Well this is just crazy pretty! Love all the hazelnuts and the decorating is too cute :)

    Reply
  198. Avatar for LaurenLauren says

    April 3, 2015 at 8:26 am

    Holy heavens this looks unbelievable. For sure I would have to invite folks over because I can tell I would keep going back for more.

    Reply
  199. Avatar for AnnaAnna says

    April 3, 2015 at 2:56 am

    I really wanted to do a cake for easter!! I might try this one :D

    Reply
  200. Avatar for ThankfifiThankfifi says

    April 3, 2015 at 2:53 am

    Looks yummy! Do you think I could sub the almond milk for coconut milk?

    Thankfifi.x

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 3, 2015 at 11:47 am

      I think you could! I would recommend coconut milk beverage, or slightly watering down light coconut milk. Report back if you do!

      Reply
  201. Avatar for Sarah // The Sugar HitSarah // The Sugar Hit says

    April 2, 2015 at 10:19 pm

    This cake is hardcore gorgeous. I can’t stop looking at it! Love your work lady Dana!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 3, 2015 at 11:48 am

      Love YOUR work! Congrats on everything going on in your world! Cookbook, Saveur noms – get it girl!

      Reply
  202. Avatar for KaitlinKaitlin says

    April 2, 2015 at 9:12 pm

    This looks gorgeous and equally delicuous!! I loved Nutella too until I read about what’s in it:( however I found a delicious Nutella copy cat called Nocciolata that is organic and I’ve never been happier! You have to try it. It’s just as good without the junk from Nutella though still sugary as a treat should be. I recently made banana stuffed muffins with it!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 3, 2015 at 11:52 am

      Smart lady! Never heard of that alternative, but I’ll have to check it out!!

      Reply
  203. Avatar for Julie JJulie J says

    April 2, 2015 at 8:38 pm

    Awesome recipe! Just found out my husband needs to be gluten free, egg free, soy free, peanut & almond free, and dairy free. How could I adapt this recipe without using almond milk or almond meal?
    Thanks!

    Reply
    • Avatar for KaitlinKaitlin says

      April 2, 2015 at 9:17 pm

      What about a rice flour and maybe coconut milk? Just a thought! :) I bake gluten free and brown rice flour is a staple for me as well as coconut milk. Good luck to you on this new journey.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 3, 2015 at 11:53 am

      Julie, I would recommend rice or coconut milk beverage. Or even flax milk! As for the almond meal, I would recommend subbing additional (equal parts) GF oat flour and gluten free flour blend! Report back if you give it a try!

      Reply
  204. Avatar for Sommer @ASpicyPerspectiveSommer @ASpicyPerspective says

    April 2, 2015 at 3:52 pm

    So decadent, this beautiful chocolate cake is calling my name! Love all the hazelnuts!

    Reply
  205. Avatar for DeeDee says

    April 2, 2015 at 3:42 pm

    That is heaven in a cake!! I think I’d only let myself have a slice because 444 is enough calories, thank you very much!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:48 pm

      ha, definitely an indulgence! but so worth it in my opinion. And a lot of it is from heart healthy fats!

      Reply
  206. Avatar for Millie | Add A LittleMillie | Add A Little says

    April 2, 2015 at 3:34 pm

    This looks so fudgy and moist and delicious! Also, the combo of hazelnuts and chocolate is THE BEST!

    Reply
  207. Avatar for MasonMason says

    April 2, 2015 at 3:33 pm

    I am near certain this cake is what dreams are made of. Wow.

    Reply
  208. Avatar for AbbyAbby says

    April 2, 2015 at 3:10 pm

    This cake makes me SO HAPPY, Dana! 1 Bowl?! Chocolate hazelnut?!
    Perfection.
    And your photos are stunning. I can’t wait to pin them all!
    xoxo

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 3, 2015 at 11:53 am

      SO kind! Thanks Abby!!

      Reply
  209. Avatar for MateaMatea says

    April 2, 2015 at 1:04 pm

    This cake looks so rich and amazing! Chocolate, hazelnuts, and guilt-free: some of my favorite things! Can I just pretend you made this cake specially for me? ;)

    Reply
  210. Avatar for Nicole {VeganShowOff.com}Nicole {VeganShowOff.com} says

    April 2, 2015 at 12:59 pm

    I used to love Nutella! Sadly, I tried making my own vegan Nutella in my vitamix before and it was an epic chunky fail lol. This cake looks amazing with the crunchy roasted hazelnuts, yummmm

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:47 pm

      So sad! I think I’m going to give it a try soon so I’ll let you know if I have success!

      Reply
      • Avatar for Nicole {VeganShowOff.com}Nicole {VeganShowOff.com} says

        April 2, 2015 at 8:30 pm

        Yeah I used the recipe from the Vitamix website but I probably did something wrong! You’ll do awesome I’m sure and if you ever post a recipe I will definitely give it another go!

        Reply
  211. Avatar for Mabelle @ Ma Bella VitaMabelle @ Ma Bella Vita says

    April 2, 2015 at 12:52 pm

    Can you just mail me a slice or the entire cake?! how delicious does this look?!

    Reply
  212. Avatar for Heather Mason @Nutty NutritionHeather Mason @Nutty Nutrition says

    April 2, 2015 at 12:28 pm

    When I make a cake from scratch it seems like there are at least 50 bowls to wash. Does anyone else have that problem? hahah
    Can’t wait to try this and hopefully the one bowl method will help cut back on the dishes!!

    Reply
  213. Avatar for TaraTara says

    April 2, 2015 at 12:14 pm

    This looks amazing! I can’t wait to try it:) I am also wondering if it is OK to use a non-gluten free flour. Has anyone tried this so I am not wasting ingredients? Would love to make this for Easter!

    PS… I really hope you come out with a cookbook soon!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:47 pm

      Hi Tara! See my above responses!

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 8:27 pm

      We are coming out with a cookbook! This fall. Be stoked! See the above comments for non gluten free recommendations. Best!

      Reply
  214. Avatar for AnnabelleAnnabelle says

    April 2, 2015 at 11:50 am

    Hi, I’m new here (and being vegan) and I must say: *Thank You* not only for the fantastic recipes, but also for mentionning the measures in GRAMS! I’ve been having a hard time converting… No cups and no time or where to find those US things here. So again, one big *Thank You* from Paris/France! (ps. you made my day with this last recipe, I’ll be trying it this week-end for sure)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:47 pm

      Of course! Thanks for following along! It’s a newer thing I’ve been doing and I’ve never weighed food before, so bare with me and if anything looks suspect don’t hesitate to point it out! I’m definitely still learning but am so glad it’s helpful for you and other international readers!

      Reply
  215. Avatar for LolaLola says

    April 2, 2015 at 11:23 am

    This cake looks delicious! I am pinning this recipe so I can give it a try soon. I usually make cookies, brownies or muffins as when I make cakes something always goes wrong, but this one sounds doable and that frosting looks so yummy.

    Reply
  216. Avatar for AleAle says

    April 2, 2015 at 11:20 am

    Wow, just wow. Your pics, your food…. speechless.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:46 pm

      Thanks Ale!!

      Reply
  217. Avatar for Lydia @ Suitcase FoodistLydia @ Suitcase Foodist says

    April 2, 2015 at 11:15 am

    I am glad that I am not alone in my current obsession of hazelnuts

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:45 pm

      Give me ALL the hazelnuts. More hazelnut recipes coming soon, too!

      Reply
  218. Avatar for KathrynKathryn says

    April 2, 2015 at 10:33 am

    Absolutely gorgeous!

    Reply
  219. Avatar for CakePantsCakePants says

    April 2, 2015 at 10:19 am

    Wow that cake looks insanely fudge-y and delicious! And that frosting…I’m already obsessed, no joke!

    Reply
  220. Avatar for RaisaRaisa says

    April 2, 2015 at 9:34 am

    I’m allergic to almonds any suggestions to substitute for almond meal here?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:44 pm

      Another nut meal, such as walnut would be great. Otherwise, use equal parts extra oats + gluten free flour!

      Reply
    • Avatar for SabSab says

      April 23, 2015 at 4:27 pm

      What can we use as a substitute for the almond milk?

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        April 29, 2015 at 4:37 pm

        another milk?

        Reply
  221. Avatar for NatalinaNatalina says

    April 2, 2015 at 9:11 am

    can I substitute the almond flour with anything else? I’m so gonna make this for Easter! :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:44 pm

      Another nut meal, such as walnut would be great. Otherwise, use equal parts extra oats + gluten free flour!

      Reply
  222. Avatar for Lisa @ Healthy Nibbles & BitsLisa @ Healthy Nibbles & Bits says

    April 2, 2015 at 9:09 am

    This cake looks absolutely gorgeous, Dana! Extra hazelnuts on my slice, please!

    Reply
  223. Avatar for LeahLeah says

    April 2, 2015 at 8:56 am

    Nutella with EXTRA hazelnuts? Dreams really do come true. Looks incredible!

    Reply
  224. Avatar for Sara FalahaSara Falaha says

    April 2, 2015 at 8:46 am

    Hi Dana! THIS LOOKS SO GOOD IM GOING TO CRY. Suppose I were to make applesauce at home just for this recipe (yes that’s how much i want to eat it + more)…how many apples do you think I’d need to use

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:42 pm

      mm, 1 large or 2 small? Let me know how it goes!

      Reply
  225. Avatar for ShannaShanna says

    April 2, 2015 at 8:40 am

    Love this presentation and recipe! If I wanted to, could I use gluten-ful flour? :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:42 pm

      Yes I do, though I haven’t tried it myself. I would keep the almond meal and oat flour the same, if possible. And sub in unbleached all purpose for the gluten free blend. Good luck!

      Reply
  226. Avatar for JessicaJessica says

    April 2, 2015 at 8:32 am

    This looks amazing. I’m not gluten free so if I wanted to make it with regular flour do you think the measurements would stay the same?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:42 pm

      Yes I do, though I haven’t tried it myself. I would keep the almond meal and oat flour the same, if possible.

      Reply
      • Avatar for JanieJanie says

        April 9, 2015 at 7:08 am

        If I were to use regular flour, should it be all purpose or cake flour? Love the recipe!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          April 10, 2015 at 5:24 pm

          I would recommend all purpose.

          Reply
      • Avatar for LiliLili says

        April 16, 2015 at 6:29 am

        Is flax meal a fine substitute for almond meal? And do instant oats work for the oat flour? I wanna make this with some things I already have! This cake looks like a beauty

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          April 16, 2015 at 11:59 am

          Not really. Flax and almonds definitely react different in baking. I think instant oats would work if you grind them into flour. Good luck!

          Reply
  227. Avatar for ThereseTherese says

    April 2, 2015 at 8:19 am

    wow this cake looks truly amazing:) there is something about chocolate and hazelnuts that goes so well together :)

    Reply
  228. Avatar for S Lauren | Modern GranolaS Lauren | Modern Granola says

    April 2, 2015 at 8:12 am

    Yum! This looks incredibly delicious! I like the pink background too, it’s really fun!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:41 pm

      Thanks Lauren! I couldn’t resist. It’s so springy!

      Reply
  229. Avatar for BrigitteBrigitte says

    April 2, 2015 at 7:42 am

    MMM! Can’t wait to try this. I love the idea of using whole hazelnuts between layers for a surprise of texture.

    Reply
  230. Avatar for EmmaEmma says

    April 2, 2015 at 7:06 am

    Woww! So cool!

    Reply
  231. Avatar for VyvVyv says

    April 2, 2015 at 7:04 am

    That looks fantastic! And perfect timing for me – I need a luscious birthday cake for a group of non vegans, convince them we don’t live on twigs and leaves! ;)
    Er, I think there might be a small error in the frosting though? I’m not sure if you want 1/4 cup (65 grams or so) or 5/4 cups (334 g) of butter?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 1:04 pm

      Fixed! Good catch :D

      Reply
  232. Avatar for CristinaCristina says

    April 2, 2015 at 6:58 am

    That looks amazing! Who doesn’t love Nutella, I ask you? It’s my obsession. I will eat an entire jar of it if given a spoon and an opportunity. This might be a better option!

    Reply
  233. Avatar for IreneIrene says

    April 2, 2015 at 6:22 am

    Holy moly! That looks delicious- especially that layer of hazel nuts!! xoxo

    Reply
  234. Avatar for sophie // the cake huntersophie // the cake hunter says

    April 2, 2015 at 5:59 am

    You beauty! I have definitely been known to (more than twice) buy a jar of nutella and eat the whole thing. The intention is always to bake with it but I get carried away with the spoon. This seems like a better way to eat chocolate and hazelnuts without the empty jar staring back at me.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:41 pm

      I did that one time in college! Never again will I buy a jar of that stuff. So tempting! Hope you love this Nutella-inspired recipe!

      Reply
  235. Avatar for Taylor @ The Girls on BloorTaylor @ The Girls on Bloor says

    April 2, 2015 at 5:50 am

    Such beautiful plating as usual! I always think of adding hazelnut to so many desserts but never as an entire cake. Love this!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 2, 2015 at 6:40 pm

      The hazelnuts MAKE this cake! Hope you love it, Taylor!

      Reply
      • Avatar for KathKath says

        March 16, 2019 at 12:09 pm

        I have made this cake for birthdays and many special occasions – it always comes out perfectly, looks beautiful, tastes amazing, and is loved by everyone (vegan, non-vegan, gluten-free… I mean everybody!). I’ve also made cupcakes – perfection! Sometimes I do not add the 1/2 cup of melted vegan butter to the cake and you would never know it! I highly recommend this cake!

        Reply

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