Name: Nutella Cake
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 125 grams buckwheat flour ((4.4 oz)); 110 grams brown rice flour ((3.9 oz)); 100 grams coconut sugar ((3.5 oz)); 30 grams brown sugar ((1 oz)); 100 grams hazelnut flakes (plus extra for decorating) ((3.5 oz)); 2 tbsp cocoa powder; 150 grams apple sauce ((5.3 oz)); ½ tsp apple cider vinegar; 2.5 dl oat milk or other non-dairy milk ((1 cup)); 1½ tsp baking powder; ½ tsp baking soda; 1 portion vegan nutella ((See recipe notes for the vegan nutella recipe)); 4 dl vegan cream for whipping ((1.7 cups)); 4 tbsp cocoa powder; ½ tbp apple cider vinegar

Nutella Layer Cake with hazelnut cake layers, homemade nutella spread and chocolate whipped cream.

Do you like hazelnuts? 🌰
Do you like chocolate? 🍫
Do you like nutella?
Well… then this cake is for you!!

I made some homemade, healthy nutella the other day and I thought to myself… you know what would be a delicious use of this nutella?… making an amazing NUTELLA CAKE!

I know that layered cakes sometimes can seem quite intimidating with all the different layers and parts… but it’s not as difficult as it seems 😉 Just take it one step at a time. I am by no means a baking pro so if I can make this delicious nutella layer cake then so can you 🍰

I served this delicious cake for my family on sunday while we watched The Great Danish Bake Of 🍰 You can’t watch that show without cake… it’s simply impossible not to want to eat cake when you watch people baking a ton of delicious cakes and desserts 😋 So this time we were prepared! 😉

Click here to PIN the recipe and save it for later! 📌

Nutella Cake

Nutella Cake with hazelnut cake layers, nutella spread and chocolate whipped cream. Vegan and Glutenfree.

Course Cake, Dessert

Keyword glutenfree, vegan

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Author Cecilie Bresson

Ingredients

Hazelnut Cake

125 grams buckwheat flour (4.4 oz)
110 grams brown rice flour (3.9 oz)
100 grams coconut sugar (3.5 oz)
30 grams brown sugar (1 oz)
100 grams hazelnut flakes (plus extra for decorating) (3.5 oz)
2 tbsp cocoa powder
150 grams apple sauce (5.3 oz)
½ tsp apple cider vinegar
2.5 dl oat milk or other non-dairy milk (1 cup)
1½ tsp baking powder
½ tsp baking soda

Nutella

1 portion vegan nutella (See recipe notes for the vegan nutella recipe)

Chocolate whip cream

4 dl vegan cream for whipping (1.7 cups)
4 tbsp cocoa powder
½ tbp apple cider vinegar

Instructions

Hazelnut Cake Layers

In a large mixing bowl, mix buckwheat flour, brown rice flour, cocoa powder, baking powder and baking soda.
In a smaller mixing bowl, mix apple sauce, coconut sugar and brown sugar. Then add the oat milk and apple cider vinegar and mix again.
Pour the apple sauce mixture into the large mixing bowl with the dry ingredients and mix it well. Add the hazelnut flakes and mix again.
Let the batter sit while you preheat the oven to 180C°/350F°.
Line the bottom of three 20 cm/8 inch springform pans (if you don't have three springform pans you can simply use the same springform pan and make one hazelnut cake layer at a time) with parchment paper (cut to fit the round bottom) and then grease the lined bottom and the sides of the springform pan with a little oil or vegan butter.
Pour ⅓ of the cake batter into each springform pan and bake one pan at a time for approx. 15 minutes.
Carefully remove the cake layers from the springform pan and set them aside to cool of.
(The way I do it is by removing the side of the pan first and then I place a plate on top of the cake and then while holding on to the pan and the plate I quickly flip the cake over so that I can remove the bottom of the pan and the parchment paper)

Nutella

I made my nutella the day before but if you haven't made your nutella yet, now is the time to do so. Store it in the fridge while you make the chocolate whip cream.

Chocolate Whip Cream

Add the vegan cream to a bowl. Make sure the bowl is completely clean and dry. Whisk the cream with a hand mixer for a few minutes. Add the apple cider vinegar and whisk again until the cream becomes really stiff/thick (you always have to whisk it a little longer than you think).
Add the cocoa powder and then whisk for another minute.

Stacking the Cake

On a cake serving tray, place the first of the three hazelnuts cakes (if one of them is a little thicker than the other choose that on for the bottom of the cake) bottom facing up.
Spread a nice thick layer of nutella on the cake layer. Leave a little room around the edge (see picture)
Pipe some chocolate whip cream around the edge (where you didn't put the nutella) and then pipe some on top of the nutella covering the entire layer (see picture)
Lay the next cake layer on top (bottom facing up) and press lightly down on it so that the chocolate whip cream comes all the way out to the edge. Then repeat the step above with nutella and chocolate whip cream.
Lay the last cake layer on top (bottom facing DOWN this time) and again press lightly down on it. Spread a nice even layer of nutella on the cake layer and then cover the nutella with hazelnut flakes.
Spread some chocolate whip cream on the sides of the cake and spread it out so that you get a nice even cover.
Lastly pipe some chocolate whip cream around the edge of the top of the cake

Recipe Notes

Get the recipe for my delicious homemade nutella right here: Nutty Nutella

This recipe is available both in English and Danish (click the flag below to switch language)

Nifty Nutella Cake