Vegan Hazelnut Flourless Chocolate Cake Recipe

If you’re searching for a decadent dessert that feels indulgent but still aligns with your plant-based lifestyle, then this Vegan Hazelnut Flourless Chocolate Cake Recipe is about to become your new favorite. Combining the rich, velvety taste of unsweetened chocolate and the nutty warmth of hazelnut butter, this cake delivers an extraordinary depth of flavor without a trace of flour. The natural sweetness from pureed pears and coconut sugar complements the cocoa beautifully, making it the perfect guilt-free treat for chocolate lovers who want something special and wholesome.

Ingredients You’ll Need

This cake is surprisingly simple to make, thanks to a handful of thoughtfully chosen ingredients. Each one plays a vital role in crafting that luscious texture and rich chocolatey flavor that defines this recipe.

• Ground flax seed: Acts as a natural binder, giving the cake structure without eggs.
• Filtered water: Activates the flax seeds to create a gel-like “flax egg.”
• Vegan unsweetened chocolate: Provides deep, authentic chocolate flavor.
• Hazelnut butter: Adds a creamy texture and a signature nutty undertone; almond butter can be a substitute if needed.
• Pureed pear or apple: Works as a natural sweetener while adding moisture.
• Coconut sugar: Gives a subtle caramel sweetness without overpowering the chocolate.
• Sea salt: Balances sweetness and amplifies flavors.
• Pure vanilla extract: Enhances the overall depth and warmth of the cake.
• Hazelnut meal: Contributes to the tender, grainy texture unique to this flourless cake.
• Raw cacao powder: Boosts chocolate intensity with a rich, slightly bitter note.
• Hazelnuts: Provides a crunchy topping that adds contrast to the velvety cake.
• Chopped dark chocolate: Sprinkled on top for added decadence and a glossy finish.

How to Make Vegan Hazelnut Flourless Chocolate Cake Recipe

Step 1: Prepare the Flax Egg

Start by whisking together the ground flax seed and filtered water until it becomes well combined. Then, pop it in the fridge for around 15 minutes. This step is crucial because it creates a gel-like consistency that will hold your cake together, replacing traditional eggs beautifully in this vegan cake.

Step 2: Preheat and Prepare the Pan

While your flax egg is setting, lightly oil a 6-inch springform pan with coconut oil. This ensures a smooth release after baking. Also, preheat your oven to 375°F (190°C) so it’s ready by the time your batter is mixed.

Step 3: Melt Chocolate and Hazelnut Butter

Set up a double boiler by placing a bowl over gently simmering water, making sure it doesn’t touch the water. Add chopped vegan unsweetened chocolate and hazelnut butter to the bowl. Whisk steadily until the mixture is silky smooth—this molten blend forms the rich base of your cake.

Step 4: Add Sweeteners and Flavorings

Once melted, mix in the pureed pear, coconut sugar, sea salt, and vanilla extract. Whisk until every element is thoroughly combined, creating a sweet, aromatic batter that hints at the indulgent treat to come.

Step 5: Combine the Flax Egg with Chocolate Mixture

Take your flax egg from the fridge and stir it into the warm chocolate mixture. Whisk energetically for a couple of minutes to make sure it’s fully incorporated. This step ensures a velvety, cohesive batter that helps the cake hold its shape.

Step 6: Fold in Dry Ingredients

Gently whisk in the raw cacao powder and hazelnut meal, incorporating each until the batter is smooth and uniform. This combination gives the cake its signature fudgy texture and pronounced nutty flavor without any flour.

Step 7: Bake the Cake

Pour the batter carefully into your prepared springform pan and spread it out evenly. Place in the oven and bake for about 30 minutes. You’ll know it’s done when the top looks mostly set and slightly dried but still retains a bit of moisture inside—this moistness is what makes it so irresistible.

Step 8: Cool and Decorate

Allow the cake to cool in the pan for 15 minutes before carefully releasing the springform. Finally, sprinkle the top with crushed hazelnuts and chopped dark chocolate for an extra layer of texture and elegance. Slice and prepare for compliments!

How to Serve Vegan Hazelnut Flourless Chocolate Cake Recipe

Garnishes

To elevate this cake when serving, try topping it with fresh berries, a dusting of powdered sugar, or a drizzle of vegan caramel sauce. These simple additions complement the rich chocolate and nutty flavors, turning a humble slice into a stunning dessert centerpiece.

Side Dishes

This cake pairs beautifully with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. The creamy contrast brings balance, making each bite feel indulgent yet light enough to enjoy multiple servings.

Creative Ways to Present

For a dinner party, serve individual slices alongside a small espresso or a glass of nutty dessert wine. You might also create a layered parfait by breaking the cake into chunks and alternating with vegan mousse or berry compote, playing with texture and temperature for an exciting treat.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this Vegan Hazelnut Flourless Chocolate Cake Recipe can be stored in an airtight container in the refrigerator for up to 4 days. This keeps the texture moist and the flavors vibrant, so each bite feels freshly made.

Freezing

If you want to keep the cake longer, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Frozen cake can last up to 3 months and is just as delicious once thawed gently in the fridge overnight.

Reheating

When ready to enjoy again, allow refrigerated or thawed slices to come to room temperature for about 20 minutes for soft texture. For a warm treat, gently heat a slice in the microwave for 10-15 seconds, but be careful not to overdo it—the cake should be warming, not melting.

FAQs

Can I use almond flour instead of hazelnut meal?

Absolutely! Almond flour is a great substitute if you don’t have hazelnut meal. It will change the flavor slightly, making it a touch milder, but the texture will remain wonderfully moist and dense.

Is this cake gluten-free?

Yes, this Vegan Hazelnut Flourless Chocolate Cake Recipe is naturally gluten-free because it contains no wheat or other gluten-containing flours. It’s a perfect dessert for anyone with gluten sensitivities or celiac disease.

Can I use a different nut butter?

Yes, almond or cashew butter can be swapped in if you prefer or if hazelnut butter isn’t available. Just choose natural nut butters without added sugars or oils for the best results.

How rich is this cake compared to traditional chocolate cakes?

This cake is intensely rich and fudgy, almost like a dense truffle rather than a fluffy spongy cake. Its flourless nature means it’s wonderfully heavy and indulgent with every bite.

What if I don’t have pureed pear or apple?

If you don’t have fruit puree, you can substitute with mashed ripe banana or unsweetened applesauce. They’ll add moisture and sweetness, although the flavor will slightly shift depending on the choice.

Final Thoughts

There’s something deeply satisfying about a dessert that feels decadent without using traditional ingredients like flour or eggs, and this Vegan Hazelnut Flourless Chocolate Cake Recipe does just that. It’s simple to prepare, rich in flavor, and surprisingly wholesome. Whether you’re treating yourself or sharing with friends, it’s guaranteed to bring smiles around the table. Give it a try—you might just discover your new go-to chocolate indulgence!

Vegan Hazelnut Flourless Chocolate Cake Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This vegan hazelnut flourless chocolate cake offers a rich, indulgent dessert that’s completely plant-based and free from traditional flour. Combining smooth hazelnut butter, pureed fruit, and intense unsweetened chocolate, this cake provides a decadent, fudgy texture without guilt. Topped with crunchy hazelnuts and chopped dark chocolate, it’s perfect for special occasions or anytime you crave a chocolate treat that’s mindful and delicious.

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Ingredients

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Wet Ingredients

• 2 tablespoons Ground flax seed
• 6 tablespoons Filtered water
• 6 ounces Vegan unsweetened chocolate, chopped
• 1 cup Hazelnut butter (can substitute almond butter)
• 1 cup Pureed pear or apple
• 1/2 cup Coconut sugar
• 1 teaspoon Pure vanilla extract

Dry Ingredients

• 1 cup Hazelnut meal
• 1/2 cup Raw cacao powder
• 1/4 teaspoon Sea salt

Toppings

• 1/4 cup Hazelnuts, crushed
• 1/4 cup Chopped dark chocolate

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Instructions

1. Prepare Flax Egg: In a bowl, combine the ground flax seed and filtered water. Whisk thoroughly and place the mixture in the refrigerator for 15 minutes to develop a gel-like consistency that will act as a binder in the cake.
2. Prepare Pan and Oven: Lightly grease a 6-inch springform pan with coconut oil, ensuring easy release later. Preheat your oven to 375°F (190°C) to reach the proper baking temperature.
3. Melt Chocolate and Hazelnut Butter: Set up a double boiler by placing a heatproof bowl over simmering water. Add the chopped unsweetened chocolate and hazelnut butter to the bowl, stirring frequently until fully melted and smooth.
4. Combine Wet Ingredients: Remove the melted chocolate mixture from heat and whisk in the pureed pear or apple, coconut sugar, sea salt, and vanilla extract. Mix until the batter is completely smooth and glossy.
5. Add Flax Egg: Incorporate the flax egg mixture into the warm chocolate blend, whisking vigorously for a couple of minutes to ensure it becomes evenly incorporated and velvety.
6. Add Dry Ingredients: Gradually whisk in the raw cacao powder and hazelnut meal until the batter is well combined, with no lumps remaining.
7. Pour Batter and Bake: Pour the prepared batter evenly into the greased springform pan. Place the pan in the preheated oven and bake for about 30 minutes or until the top is dry and mostly set, indicating the cake has cooked through.
8. Cool Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully release the springform pan to remove the cake without breaking it.
9. Add Toppings and Serve: Sprinkle the top of your cake with the crushed hazelnuts and chopped dark chocolate for added texture and decadent flavor. Slice and serve your delicious vegan flourless chocolate cake.

Notes

• You can substitute hazelnut butter with almond butter if preferred, but it will slightly alter the hazelnut flavor.
• Pureed pear or apple acts as a natural sweetener and helps with moisture, making the cake gluten and dairy-free.
• Be careful when melting chocolate over the double boiler to avoid overheating and seizing.
• Use a 6-inch springform pan for the right thickness and baking time.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• For extra richness, you can add a tablespoon of coconut oil to the melted chocolate mixture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan