Go Back
Chocolate hazelnut sheet cake on a brown surface with bowls of hazelnuts and ganache.

Vegan Chocolate Hazelnut Cake

Vegan chocolate hazelnut cake - this delicious sheet cake is rich, nutty, chocolatey and indulgent. Made with hazelnut flour and topped with hazelnut ganache, every bite is packed with flavour and it's easy to make too!
Course Dessert
Cuisine vegan
Keyword cake
Prep Time 20 minutes
Cook Time 30 minutes
Servings 16 people
Author Domestic Gothess



  • 300 g (2 ½ cups) plain (all-purpose) flour
  • 80 g (¾ cup) cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • ½ teaspoon salt
  • 130 g (4 ½ oz) ground roasted hazelnuts (hazelnut flour)
  • 240 ml (1 cup) unsweetened non-dairy milk (I use soy)
  • 140 g (½ cup + 4 teaspoons) unsweetened non-dairy yogurt (I use the Coconut Collaborative)
  • 160 ml (⅔ cup) neutral oil
  • 300 g (1 ½ cups) light brown soft sugar
  • 2 Tablespoons lemon juice
  • 4 teaspoons vanilla extract


  • 250 g (9 oz) vegan hazelnut flavoured chocolate (Without bits. I recommend Vego Melts)* finely chopped
  • 250 ml (1 cup) vegan double cream (Elmlea double, Oatly whippable or coconut cream)
  • chopped roasted hazelnut to decorate


  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23 x 33cm/9 x 13 in rectangular cake tin and line with baking parchment.
  • Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt into a large bowl then whisk in the ground hazelnuts.
  • In a large jug, whisk together the milk, oil, yogurt, sugar, lemon juice and vanilla extract.
  • Pour the wet ingredients into the dry and stir with a balloon whisk until no dry lumps remain.
  • Pour the batter into the prepared tin and spread it level.
  • Bake for about 30 minutes until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
  • To make the ganache, place the finely chopped hazelnut chocolate in a heatproof bowl.
  • Heat the cream until almost simmering then pour it over the chocolate. Leave to sit for 5 minutes then stir until melted and smooth.
  • Leave to cool until it is firm enough to spread then use a palette knife to spread it over the top of the cooled cake. Decorate the cake with chopped roasted hazelnuts if you like.
  • Store the cake in an airtight container at room temperature for up to 4 days.


  • See post above for tips, details and  step-by-step photos.
  • All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • *If you aren't able to get hold of any vegan hazelnut chocolate there is an alternative ganache recipe in the body of the post using chocolate hazelnut spread instead.