No Bake Vegan Nutella Cake

The idea for this No-Bake Vegan Nutella Cake came from two sources. First, I noticed that A LOT of you really love my No-Bake Cookie Dough Bars, so I wanted to make another easy, no-bake vegan dessert. Second, I have been wanting to make (and eat) Nutella-flavored brownies for a long time, so there’s that. And you could just as well call these brownies instead of cake because they are rich and dense, just like brownies. But I prefer to call it a “brownie cake” because it’s in the shape of a loaf cake. Whatever you call it and whatever type of pan you use, I am 100% confident you will love it!

Why you’ll love this recipe

It’s rich and Indulgent AF. It’s like eating the densest, richest brownie, except all of the ingredients are wholesome and nourishing. Yep, this cake is vegan, gluten-free, paleo, oil-free, soy-free, and refined sugar-free. So unless you have a nut allergy or are on a keto diet, you can happily enjoy this recipe! Just a little goes a long way. Because this cake is so rich, even a small piece will satisfy even the most intense chocolate cravings. Trust me, I have the biggest sweet (chocolate) tooth and a small slice was enough satiate my inner chocolate monster. It’s SO easy to make. All you need is a good food processor – it really does 90% of the work in this recipe.

Ingredient notes

Hazelnuts. Hence, the Nutella flavor! I use raw hazelnuts and roast them in the oven. It takes only 10 minutes or so, and it will have your kitchen smelling like heaven. Almond flour. I usually have store-bought almond flour on hand, but if you don’t have any, here’s a really comprehensive guide on how to make your own almond flour. Raw cacao powder. Or cocoa powder. The choice is up to you (unlike cocoa powder, cacao powder is unprocessed, but cocoa powder is cheaper). Medjool dates. Yes, there are A LOT of dates in this recipe, but dates are the only source of sugar in the cake. So if you don’t make the Chocolate Avocado Frosting, this cake is free of any added sugar (plenty of natural sugar in them dates). The reason I use Medjool dates instead of, say, the Deglet variety, is because they’re naturally plump and soft. If, however, your dates aren’t soft, soak them in warm water for 5 minutes and then thoroughly pat them dry. Cacao nibs: These get folded into the batter at the end and could be optional, but I love the crunch they bring to the sticky, dense cake batter. Chocolate Avocado Frosting. All you need is a ripe avocado, cacao or cocoa powder, maple syrup, a little bit of salt and a food processor to make this silky, creamy, and luscious yet nourishing frosting!

Video: How to make this cake

I hope you give this No-Bake Vegan Nutella Cake recipe a try! If you do, drop me a comment down below and tag me with your recreations over on Instagram!