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Bundt cake iced with chocolate ganache icing on a white cake stand, topped with nuts and pomegranate, one slice cut.

Vegan Chocolate Hazelnut Cake with Chocolate Ganache

This vegan chocolate hazelnut cake is perfect for holiday baking, birthdays, or just any time you want some chocolate cake! It's a bit on the denser side, almost like a brownie-cake combination, because of the hazelnut flour in the mixture. If you're big on chocolate you'll love this - the cake is ultra rich and decadent, with an easy coconut milk chocolate ganache.
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 502kcal


  • 200 grams light spelt flour
  • 100 grams hazelnut flour
  • 100 grams coconut sugar
  • 70 grams cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 375 ml nondairy milk oat, almond, etc
  • 125 ml olive oil*
  • 2 teaspoons pure vanilla extract

Chocolate Ganache

  • 400 ml / 1 can full-fat coconut milk
  • 100 grams / 1 bar dark chocolate**
  • ½ teaspoon pure vanilla extract


  • Preheat the oven to 180°C (350°F) and grease a 26cm (10 inch) bundt tin with coconut oil. Sprinkle some cocoa powder into the pan using a fine sieve to really make sure it won't stick.
  • Sift the spelt flour, hazelnut flour, coconut sugar, cocoa, baking powder, baking soda, and salt into a large bowl. In a smaller bowl, whisk together the milk, olive oil, and vanilla.
  • Add the milk mixture to the dry ingredients and gently stir until just combined. Pour the batter into the prepared baking tin, then bake on the centre rack for 28-32 minutes, or until a toothpick inserted into the cake comes out clean.
  • Cool the cake on a rack for 15 minutes before removing the sides of the pan. Let the cake cool completely before icing. 

Chocolate Ganache

  • Finely chop the chocolate and place it into a heat safe bowl.
  • Pour the coconut milk into a small saucepan and heat over low-medium until just simmering. Once it's hot, pour it over the chocolate and let it sit for 30 seconds before whisking to combine.
  • Add the vanilla and check for sweetness. You can a teaspoon or two of maple syrup if needed. Cover and chill in the refrigerator until set, at least four hours.
  • To ice the cake, use a large spoon to stir the ganache to soften it slightly. Top the cake with it, using the back of the spoon to create a swooping pattern. Gently press hazelnuts and pomegranate arils into the top of the cake, and serve. It will keep, covered and in a cold place, for up to three days.


• I know that this type of baking tin might not be part of your kitchen so if you want to use a normal springform or cake tin, just watch the cooking time and test with a toothpick to make sure it's done. I'm guessing an extra 5-8 minutes will do the trick but I haven't been able to test that.
* Any light tasting oil will work here - olive, grape seed, avocado, etc. Avoid coconut as it will make the cake too dense when it cools.
** If, after cooling completely, your ganache is still too runny, follow these instructions: Chop another half chocolate bar (50 grams) and place into a heat proof bowl. Very gently reheat the ganache (preferably in a glass bowl over simmering water) and then pour over the chopped chocolate. Let it sit for 30 seconds before whisking to combine, and then cover and cool fully again. This may happen if your coconut milk is very thin, so try to use a variety that you know includes a good amount of solid coconut cream.


Serving: 1g | Calories: 502kcal | Carbohydrates: 46g | Protein: 9g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 18g | Cholesterol: 4mg | Sodium: 297mg | Fiber: 6g | Sugar: 20g