This easy vegan cake recipe is seriously delicious and insanely rich! It's the best vegan cake recipe, and sure to impress you and all your party guests. Pin it now because you'll want to make this vegan cake more than once!
Toast the hazelnuts for 15 minutes at 325 ºF. Once toasted, transfer to parchment paper to cool and, once cool, rub gently to remove the skins.
* Add the toasted hazelnuts to a food processor and puree until finely ground.
Increase the oven to 350 ºF and coat your cake pans with a non-stick spray and place parchment paper circles on the bottom. Set aside.
Combine the plant based milk and apple cider vinegar in a medium sized bowl and stir. Set aside for 5 minutes while you mix the dry ingredients.
Combine the pastry flour, ground hazelnuts, sugar, sea salt, baking powder and baking soda in a large bowl of a stand mixer and mix until combined.
Add the neutral flavored oil, hazelnut liquor and pure vanilla extract to the medium bowl with the plant based milk and apple cider vinegar and whisk.
Slowly pour the wet ingredients into the large mixing bowl and mix until creamy and smooth.
Pour the cake batter into two 6" cake pans and bake for 25-30 minutes, checking at the 25 minute mark. They are baked when the edges are slightly golden brown and a knife or toothpick inserted in the center comes out clean.
Remove and allow to cool on wire racks for approximately 10 minutes. Then, flip upside down to remove from the pans to the wire racks and cool completely. Remember to peel of the parchment paper from the bottoms!
Cover the cake layers with plastic wrap or wrap in parchment paper and place in the refrigerator to chill. Decorate when fully chilled for best results!
Pour the dark chocolate chunks into a heat safe mixing bowl.
Combine the coconut milk, sugar and sea salt in a small saucepan over medium heat and allow to come to a simmer. Stirring occasionally to dissolve the sugar.
Once simmering, transfer the mixture to the bowl with the chocolate chunks and cover. Set aside for 5 minutes.
Once the chocolate has melted, pour the ganache into a bowl of a stand mixer and whisk. Add the hazelnut liqueur and whisk once more until creamy and smooth.
Allow the ganache to cool for approximately 30 minutes at room temperature. Once cooled, transfer to two pie dishes (or similar shallow bowls) and place plastic wrap over the ganache so it touches the top of the ganache. This will prevent it from forming a "skin" when cooling.
Transfer the ganache to the refrigerator and allow to chill for 2-4 hours.
Check after 2 hours. It will be ready when it's a thick, pudding-like consistency. Once ready, transfer it to a bowl of a stand mixer once again and whip for approximately 2-3 minutes or until creamy and smooth.
Once whipped you may begin to frost your cake layers!
Sprinkle any remaining chopped hazelnuts on the frosted bottom layer and again, on the top layer after frosting.
To make the cocoa dipped hazelnuts you see on the top layer, simply coat the hazelnuts in any remaining ganache and dust with cocoa powder.
Once decorated, you may want to transfer the cake back to the refrigerator (depending on the climate and or time of year) to prevent the ganache from melting if it's warm in your kitchen, or humid outside. Otherwise, slice and enjoy with a tall, cold glass of hazelnut milk!