What if your dessert could be your coffee break, too? That’s the magic of this Vegan Mocha Hazelnut Cake — a rich, indulgent bake where bold coffee meets silky chocolate in a nutty, plant-powered package.
Unlike the average vegan cake, we’re not holding back on flavor here. This cake is loaded with real espresso, cocoa, and toasted hazelnuts — then drizzled with a decadent chocolate-hazelnut ganache. It’s like a Nutella latte… in cake form. Even better? It’s made with no dairy, no eggs, and can be easily adapted for gluten-free or nut-free diets.
Perfect for birthdays, brunches, or any time you need a pick-me-up with a side of sweet.
Quick Recipe Snapshot
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Cooling/Frosting Time: 45 minutes
- Total Time: ~1 hour 30 minutes
- Servings: 8–10 slices
- Diet: Vegan, gluten-free optional, nut-free adaptable
Ingredients
Dry:
- 1 3/4 cups all-purpose flour (sub gluten-free 1:1 blend for GF)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet:
- 3/4 cup coconut sugar or brown sugar
- 1 cup strong brewed espresso (or strong coffee)
- 1/2 cup plant milk (soy, oat, or almond)
- 1/3 cup neutral oil (like avocado or canola)
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
Add-Ins:
- 1/2 cup chopped roasted hazelnuts (omit for nut-free)
Ganache:
- 1/2 cup dairy-free dark chocolate chips
- 1/4 cup canned coconut milk
- 1 tbsp espresso or coffee (optional)
- 2 tbsp chopped hazelnuts for topping (optional)
Let’s Bake
1. Preheat & prep: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Mix wet ingredients: In another bowl, combine sugar, brewed espresso, plant milk, oil, vinegar, and vanilla.
4. Combine & fold: Pour wet into dry. Mix until just combined. Fold in chopped hazelnuts (if using).
5. Bake: Pour batter into prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely before frosting.
6. Make ganache: Warm coconut milk until just simmering. Pour over chocolate chips and let sit 2–3 minutes. Stir until smooth. Add a splash of espresso for extra mocha flavor.
7. Decorate: Spread ganache over cooled cake. Sprinkle with hazelnuts and serve!
🍽️ Nutritional Info (Per Slice, Based on 10 Servings)
- Calories: ~320 kcal
- Carbs: 36g
- Protein: 4g
- Fat: 18g
- Fiber: 3g
- Sugar: 18g
🌱 Allergen-Friendly Option
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Nut-Free: Omit hazelnuts and use oat or soy milk.
- Soy-Free: Use oat or almond milk and soy-free chocolate.
- Oil-Free: Sub applesauce for oil, but texture may vary slightly.
đź’ˇ Tips & Variations
- Make it a layer c****ake: Double the recipe and stack with extra ganache or vegan buttercream.
- Mocha cupcakes: Pour into lined muffin tins and bake 20–22 minutes.
- Add crunch: Top with crushed espresso beans or cacao nibs.
- Brunch-worthy: Serve with dairy-free whipped cream or vanilla yogurt.
🧊 Storage Tips
- Room Temp: Store frosted cake in an airtight container up to 2 days.
- Fridge: Keep in the fridge for 5 days. Bring to room temp before serving.
- Freezer: Freeze slices (unfrosted) up to 1 month. Wrap well.
âť“ FAQs
Q: Can I use instant coffee instead of espresso?
A: Yes! Use 1 tbsp instant coffee dissolved in 1 cup hot water.
Q: Is this cake sweet or more dark chocolate-y?
A: It’s balanced — mildly sweet with a rich mocha finish. You can always increase sugar slightly if you like it sweeter.
Q: Can I make it ahead of time?
A: Definitely. Make the cake a day ahead and frost when ready to serve.
Q: Does it taste strongly of coffee?
A: It’s more of a deep mocha vibe — not overpowering, but beautifully balanced.
✨ Final Slice
This Vegan Mocha Hazelnut Cake isn’t just dessert — it’s an experience. The deep chocolate flavor, rich coffee notes, and nutty texture come together in a cake that’s luxurious, plant-based, and perfect for any celebration (or just your afternoon coffee break).
