“Where there is cake, there is hope.

And there is always cake.  ”  

          – Dean Koontz

We’re currently in the second week of a #quarantine that no one can surely say when it’ll end. Funny how one day you’re free to travel the world if you’d like and then a couple days later you need to stay completely locked up in your house. What are you doing when you’re stressed? We bake.

girl holding a piece of cake

A lot of our friends are vegan so we thought that what a better way to say hello than with a vegan cake. That was also our first attempt to cooking with hazelnut milk. Have you ever tried it? It’s a little different in terms of taste than actually eating the hazelnuts. However, if we were to make this cake again (and you bet we will!) we would substitute hazelnut everything with almonds. Almond milk has a more refined taste, something we feel it would be better for a cake. However, that chocolaty cake sure was a stunner and total success with anyone who tried it!

Ready? Let’s go!

*for the cake*

20 g vinegar

480 g hazelnut milk (or any other plant-based milk)

400 g all-purpose flour

90 g vegetable oil

60 g hazelnuts, finely chopped

290 g sugar

2 tsp salt

3 tsp baking powder

1 tsp baking soda

vanilla

*for the chocolate ganache*

290 g dark chocolate

25 g sugar

a pinch of salt

400 g canned coconut cream or milk

*how to make the sponge cake*

First of all, pour in a bowl the vegan milk and the vinegar and let that sit for 15 minutes until it slightly thickens. Then, mix all the dry ingredients together. Then, all the wet ingredients. Start by adding a quarter of the dry ingredients into the liquid mixture, stir well and then repeat this process until you have no dry ingredients left. Line two 16 cm diameter pans with parchment paper and pour the batter in. Bake them in a 180 C preheated oven for 20-25 minutes or until a toothpick comes out clean. 

slice of hazelnut cake

*how to make the ganache*

You need to make this step ahead of time because the ganache needs to chill in the fridge so it can thicken up. We recommend doing this the night before the cakes but a couple hours before will be fine if you don’t have the luxury of time. Now, let’s make some ganache! Firstly, in a pot, warm up the canned coconut cream or milk with the sugar and salt until it is warm but not boiling. Remove from the stove and add the chocolate. Let the mixture sit for approximately 4 minutes before you start whisking it. After 4 minutes start mixing well until you’re left with a smooth chocolate mixture. Now you have to cover it with a cling film and put it in the fridge to chill. Check on your chocolate mixture and whisk it now and then so it thickens up quicker.

When the consistency is whipped (light and fluffy from all the whisking you’ve done) you’re good to go with icing your cakes. This step is totally up to you. We put a small blob on the first cake and smoothed it with an offset spatula. Then, we added the next one and we coated the cakes evenly. Sprinkle some hazelnuts on the side of your cake or on the top as we did. More importantly; have fun with it!

cake sliced with a piece of cake in the front

There you have it, our Vegan Chocolate Cake!

Have you got any other vegan cake recipes you’d like us to try? One good thing about #quarantine is all this free time for baking and trying new things! Give this cake a try, good not only for vegans but also for those who are lactose intolerant or allergic to eggs, too!

hazelnut cake sprinkled with hazelnuts

Not a vegan but loving chocolate? Check out our Guinness Chocolate Cupcakes!