Hello, dear readers! It’s hard to believe this easy nut cake is vegan—no eggs, butter, or milk—yet it’s incredibly delicious.
Taste and Occasion
This simple vegan nut cake is effortless to make and uses everyday ingredients. The result easily rivals a traditional nut cake: aromatic, moist and wonderfully fluffy. It’s perfect for vegan baking, for those with dairy or egg allergies, or anytime you want a delicious cake without animal ingredients.
Ingredients
This recipe combines elements of a classic sponge with techniques from simple vegan cakes. Oil replaces butter, and a mixture of plant-based milk, an acid (vinegar) and baking soda provides lift and a tender crumb instead of eggs. The combination creates a moist, fluffy cake that still tastes rich and nutty—no one will guess it’s vegan.
Using an acidic liquid with baking soda gives the batter a light texture, similar to other cakes that use the same trick. The approach keeps the cake moist without relying on eggs or dairy.
How to make the Vegan Nut Cake
Preheat the oven to 350°F (175°C). Grease an 8–8.5 inch (20–22 cm) springform or a loaf pan and dust lightly with flour. In a bowl, combine the dry ingredients (flour, ground hazelnuts, baking soda, baking powder and cocoa if using). In a separate bowl whisk together the oil, plant milk, vinegar and sugar until smooth. Pour the wet mixture into the dry ingredients and stir briefly but thoroughly until just combined.
Transfer the batter to the prepared pan and smooth the top. Bake about 30–35 minutes, checking with a skewer—remember the cake will stay fairly moist. Allow it to cool, then dust with powdered sugar or glaze with melted dark chocolate mixed with a little oil. Finish with chopped hazelnuts for crunch.
Top Tip
Some vegan nut cakes use semolina, applesauce, chia seeds, or banana to replace eggs, which affects flavor and texture. This recipe keeps things simple with ingredients you likely already have. Substitute soy milk with oat or almond milk, swap apple cider vinegar for lemon juice, and use different nuts or a mix of hazelnuts and almonds to vary the flavor.
Recipe Card
Vegan Nut Cake
Equipment
-
1 springform pan (8 in/ 20 cm)
Ingredients
For the dough
- 200 grams (1 ⅔ cups) all-purpose flour
- 200 grams (1 ⅘ cups) roasted ground hazelnuts
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon baking cocoa, to taste
- 160 grams (¾ cup) sunflower oil, or canola oil
- 230 milliliters (1 cup) soy milk, or oat/almond milk
- 1 tablespoon apple cider vinegar
- 170 grams (⅘ cup) brown sugar, or cane sugar/erythritol
For the decoration
- 100 grams (⅔ cup) dark chocolate, coarse amount
- ½ teaspoon coconut oil, optional
- 2 tablespoons hazelnuts
Instructions
-
Preheat the oven to 350°F/175°C. Grease and lightly flour an 8–8.5 in (20–22 cm) springform or a loaf pan.
-
Combine dry ingredients in one bowl (flour, ground hazelnuts, baking soda, baking powder, cocoa). In another bowl whisk oil, plant milk, vinegar and sugar until combined. Fold wet into dry and mix briefly.
-
Pour batter into the pan, smooth the surface and bake about 30–35 minutes. Test with a skewer; the cake should be done but still moist.
-
Cool the cake, dust with powdered sugar or glaze with melted dark chocolate mixed with a little oil. Sprinkle with chopped hazelnuts and serve.
Ingredient substitutions
Variations
A small amount of cocoa and a chocolate glaze give a richer version, but you can omit them for a classic nut flavor. Use xylitol or erythritol for a lower-sugar version—brown sugar adds a mild caramel note. For a flourless cake increase the nut proportion; the result will be very moist, gluten-free and lower-carb, though the texture will be denser without gluten and eggs.
Give this recipe a try—even non-vegans will likely enjoy it. If you like nutty desserts, consider experimenting with different nut combinations or pairing the cake with fruit-based sauces or a scoop of plant-based ice cream.