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–+ servings

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
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Partially sliced plate of Vegan GF Chocolate Hazelnut Cake
4.67 from 130 votes
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

CAKE

  • 4 Tbsp flaxseed meal (to make flax eggs)
  • 10 Tbsp water (to make flax eggs)
  • 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
US Customary - Metric

Instructions

  • 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.
  • Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
  • Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
  • Add baking soda to the almond milk vinegar mixture and stir.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.)
  • Immediately add chocolate to warm milk but don’t touch for 3 minutes so it can melt.
  • Stir with a wooden spoon to incorporate, then add coconut oil or softened butter and cover. Let rest untouched for another 10 minutes.
  • 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.
  • 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.
  • 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).
  • 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.
  • Add hazelnuts around the perimeter of the top of the cake. Slice and serve.
  • 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 (1 of 16 servings)

Serving: 1 slices Calories: 444 Carbohydrates: 55 g Protein: 6.3 g Fat: 25 g Saturated Fat: 12.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 82 mg Fiber: 6.5 g Sugar: 35 g