Prepare to embark on a culinary journey that will redefine your perception of vegan desserts! This Vegan Hazelnut Cake with Whipped Chocolate Ganache is not just a recipe—it's a luxurious experience that proves plant-based baking can be incredibly rich, moist, and utterly irresistible. Imagine a cake so divine, so perfectly balanced between nutty hazelnut notes and silky chocolate ganache, that even the most dedicated dairy lovers will be begging for seconds. Whether you're a committed vegan, a curious foodie, or simply someone who appreciates extraordinary desserts, this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: Vegan
Serves: 8 Servings
Ingredients
- 1 1/2 cups hazelnut flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup almond milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup dark chocolate chips
- 1 cup coconut cream
Instructions
- Preheat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper, lightly greasing the sides with vegetable oil.
- In a large mixing bowl, sift together the hazelnut flour, all-purpose flour, baking powder, and salt to ensure a smooth, lump-free mixture.
- In a separate bowl, whisk together the sugar, vegetable oil, and almond milk until the sugar is completely dissolved and the mixture is well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can result in a dense cake.
- Transfer the cake batter to the prepared cake pan, spreading it evenly with a spatula and gently tapping the pan on the counter to remove any air bubbles.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the chocolate ganache, place the dark chocolate chips in a heat-proof bowl. Heat the coconut cream in a saucepan until it just begins to simmer.
- Pour the hot coconut cream over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth and glossy.
- Allow the ganache to cool and thicken at room temperature for about 15-20 minutes, stirring occasionally.
- Once the cake is completely cool, whip the ganache with an electric mixer until light and fluffy, about 3-4 minutes.
- Spread the whipped chocolate ganache evenly over the cake, using an offset spatula to create decorative swirls.
- Optional: Garnish with chopped hazelnuts or a light dusting of cocoa powder before serving.
- Slice and serve the cake at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Tips
- Ingredient Temperature Matters: Ensure your almond milk and other liquid ingredients are at room temperature for better ingredient integration.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Check Your Oven Accuracy: Use an oven thermometer to ensure the temperature is precisely 350°F for even baking.
- Ganache Whipping Technique: Let the ganache cool completely before whipping to achieve that light, fluffy texture.
- Storage Hack: If you're not serving immediately, the cake can be stored in the refrigerator. Just bring it to room temperature before serving for the best flavor and texture.
- Ingredient Substitutions: If you can't find hazelnut flour, you can grind hazelnuts in a food processor as a substitute.
- Decorating Pro Tip: Use a warm offset spatula when spreading ganache for smoother, more professional-looking results.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 8g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 0mg
