Description
This No-Bake Vegan Nutella Cake is a luscious, healthy dessert made from roasted hazelnuts, almond flour, dates, and raw cacao powder, combined into a sticky, rich dough. It is set in a loaf pan, frozen until firm, then topped with a creamy chocolate avocado frosting for a decadent yet guilt-free treat. Perfect for vegans and those looking for a naturally sweet, dairy-free chocolate cake alternative.
Ingredients
Scale
Nutella Cake
- 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
Chocolate Avocado Frosting
- 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)
Instructions
- Roast Hazelnuts: 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. Let them cool slightly.
- Prepare Pan: Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides. Alternatively, use an 8×8-inch square pan.
- Remove Hazelnut Skins: Place warm hazelnuts on a clean kitchen towel, wrap them, and rub vigorously to remove as much of the skins as possible. Some skins can remain.
- Grind Hazelnuts: Transfer the peeled hazelnuts to a food processor or high-powered blender and pulse until finely ground but not nut butter.
- Make Nutella Cake Dough: Add almond flour, pitted dates, cacao powder, fine sea salt, and vanilla extract to the processor with hazelnuts. Process until a sticky dough forms that can be pressed together. Stir in cacao nibs gently with a silicone spatula.
- Shape Cake: Transfer the dough to the lined pan. Using your hands or a silicone spatula, press evenly to cover the bottom and sides firmly and flat.
- Set Cake: Freeze the cake for 30 minutes or refrigerate for 1-2 hours to firm up.
- Prepare Frosting: In a clean food processor, combine ripe avocado, cacao powder, maple syrup, and a pinch of sea salt. Blend until creamy and smooth, yielding about 3/4 to 1 cup of frosting.
- Frost and Serve: Spread the chocolate avocado frosting evenly over the set cake. Sprinkle generously with flaky sea salt. Serve immediately or store leftovers frozen for 2-3 days. Unfrosted cake can be frozen for 1-2 months.
Notes
- Removing all hazelnut skins is not mandatory; some skins add texture and flavor.
- Use ripe avocados for the creamiest frosting without bitterness.
- Adjust maple syrup to taste depending on desired sweetness of the frosting.
- To extend storage time, frost only the portion you plan to eat soon and keep the rest unfrosted in the freezer.
- This cake is rich and dense; small slices serve well as a satisfying dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Healthy
Keywords: No-Bake cake, Vegan Nutella cake, Dairy-free chocolate cake, Hazelnut dessert, Avocado frosting, Healthy vegan dessert
