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Vegan Chocolate Cake with Nutella Frosting

This Vegan Ferrero Rocher Chocolate Cake with Nutella Frosting is all I want for my birthday this year. It's rich, moist, and decadent!
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Author: Liv King

Ingredients
 

  • Chocolate Cake
  • 2 ½ cups All-Purpose Flour properly measured
  • 1 ½ cups Organic Cane Sugar
  • ¾ cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Strong Brewed Coffee
  • 1 cup Non-Dairy Milk mixed with 1 tablespoon Apple Cider Vinegar
  • ¾ cup Oil
  • 1 tablespoon Vanilla Extract
  • 10 oz bag of Vegan Chocolate Chunks or Chips
  • Nutella Frosting
  • ½ cup Vegan Butter I use Earth Balance
  • ½ cup Vegan Nutella I use the brand Nutiva
  • 3 cups Organic Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 3 tablespoon Cocoa Powder more for dusting
  • 3-5 tbsps of Non-Dairy Milk
  • 1 cup Chopped Hazelnuts

Instructions

  • Make the chocolate cake: Pre-heat oven to 350F and lightly oil two 8" cake pans and cut out a circle of parchment paper and line the pans as well. This ensures they will come out of the pan with no problem! 
  • Before adding dry ingredients to your bowl, be sure to measure the flour properly by spooning the flour into the measuring cup instead of packing it in the measuring cup. In a large bowl, mix dry ingredients together. 
  • In a smaller bowl, mix the non-dairy milk and apple cider vinegar together and let sit for a few minutes. This creates a vegan buttermilk. Next, add the coffee, oil, and vanilla to the buttermilk. Whisk until combined. 
  • Pour the wet into the dry and stir until just combined being careful not to over mix. 
  • Add the chocolate chunks and mix one last time. 
  • Divide the cake batter in to the 2 8" cake pans and bake in the oven for roughly 45-60 minutes. Every oven is different so keep an eye on your cake. You will know it's done when a toothpick is inserted in to the center and comes out clean. Let cool completely before frosting. 
  • To make the frosting: To a kitchen aid stand mixer, add vegan butter and nutella and mix with the whisk attachment until creamy. Add in powdered sugar, 1 cup at a time, and keep whisking on medium speed. Next, add the cocoa powder, keep whisking. Add in the vanilla extract. Now, add in the non-dairy milk, 1 tablespoon at a time, until your frosting is smooth and creamy. 
  • To roast the hazelnuts: At 350F, roast hazelnuts for 7-9 minutes until they are darker in color. After roasting, chop hazelnuts in to very small pieces. 
  • To assemble: If your cake has a slight dome shape, gently slice the the dome off with a sharp knife. 
  • Add 1 cup of frosting to the first layer of cake and spread it evenly with an off-set spatula, top it with the 2nd layer but with the bottom face up so you will have a nice flat surface. Add 1 ½ cups of frosting on top and spread out evenly and letting it fall over the sides slightly. Now, take more frosting on the spatula and cover the sides until frosting is used up and cake is covered and has smooth edges.
  • Take your crushed hazelnuts and cover the sides of the cake and lightly dust cocoa powder on to the top of the cake. Slice your cake and enjoy! 
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!