Name: No-Bake Vegan Nutella Cake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 1 1/2 cups (~200-220g) raw hazelnuts; 1 1/2 cups (~168g) almond flour; 3/4 cup (~60g) raw cacao powder or unsweetened cocoa powder; 24 ounces (~680g) Medjool dates, pitted; 3/4 teaspoon fine sea salt; 2 teaspoons pure vanilla extract; 1/2 cup (~65-75g) raw cacao nibs; 1 medium ripe avocado; 1/3 cup (~26g) raw cacao powder or unsweetened cocoa powder; 4 1/2 tablespoons (~68g) pure maple syrup; A generous pinch of sea salt; Flaky sea salt (for topping)

Ingredients

1 1/2 cups (~200-220g) raw hazelnuts

1 1/2 cups (~168g) almond flour

3/4 cup (~60g) raw cacao powder or unsweetened cocoa powder

24 ounces (~680g) Medjool dates, pitted

3/4 teaspoon fine sea salt

2 teaspoons pure vanilla extract

1/2 cup (~65-75g) raw cacao nibs

1 medium ripe avocado

1/3 cup (~26g) raw cacao powder or unsweetened cocoa powder (for frosting)

4 1/2 tablespoons (~68g) pure maple syrup

A generous pinch of sea salt (for frosting)

Flaky sea salt (for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spread the hazelnuts evenly on a rimmed baking tray and roast for 10–15 minutes until lightly browned and fragrant. Allow to cool slightly.

Step 2: While roasting, line a 9×5-inch loaf pan with parchment paper, letting the ends hang over the sides. Alternatively, use an 8×8-inch square pan.

Step 3: Place the warm hazelnuts on a clean kitchen towel, wrap into a bundle, and rub vigorously to remove most of the skins. It’s fine if some skins remain.

Step 4: In a food processor or high-powered blender, pulse the hazelnuts until finely ground but not pasty.

Step 5: Add the almond flour, dates, cacao powder, salt, and vanilla extract to the processor. Blend until a sticky dough forms. Stir in the cacao nibs using a spatula.

Step 6: Transfer the dough to the prepared pan. Press it firmly and evenly into the pan’s bottom and sides with your hands or a spatula.

Step 7: Freeze the cake for 30 minutes to set, or refrigerate it for 1–2 hours.

Step 8: For the frosting, blend the avocado, cacao powder, maple syrup, and a pinch of sea salt until creamy and smooth. This makes about ¾ to 1 cup of frosting.

Step 9: Spread the frosting evenly over the chilled cake and sprinkle flaky sea salt on top. Serve immediately or store leftovers as outlined below.

Tips & Variations

For easier hazelnut skin removal, roast nuts well and rub while still warm.

Swap almond flour for oat flour for a different texture and flavor.

Add a teaspoon of espresso powder to intensify the chocolate flavor.

Use maple syrup, agave, or a mild liquid sweetener for a different sweetness profile in the frosting.

If a food processor is not available, finely chop dates and nuts by hand, but the texture will be less smooth.

Storage

Store the frosted cake in the freezer for 2–3 days for best texture and flavor. If you want it to last longer, keep the unfrosted cake covered and frozen for up to one to two months. Frost only the portion you plan to eat within a few days for optimal freshness. To serve, thaw the cake in the refrigerator for a few hours.

FAQs

Can I use other nuts instead of hazelnuts?

Yes, almonds or walnuts can be substituted, but the flavor will differ from classic Nutella. Hazelnuts are recommended for that authentic taste.

Is this recipe completely raw?

The nuts are roasted to deepen flavor and aid skin removal, so it’s not fully raw. However, the rest of the ingredients remain unbaked, keeping it mostly raw and nutritious.