This Nutella cake is vegan, gluten-free, topped with Nutella icing and toasted hazelnuts.
I first came across Nutella in the late 1970s in Austria - my first overseas trip - and fell in love.
I remember the surprise when I first tasted the Nutella. This combination of chocolate and hazelnuts - was a sheer pleasure! In addition, I was introduced to the Manner Schnitten - excellent waffles stuffed with chocolate and hazelnuts cream. The crispiness of the waffle with the amazing taste of hazelnuts and chocolate - and I was hooked 😉
And if that wasn’t enough - my hosts took me to specialized Ice cream shops: one where they served spaghetti-shaped ice cream with a sweet red sauce that looked just like tomato sauce and the other - pizza-shaped ice cream. Today it seems trivial - but back then, it felt like on another planet!
It sucked to return to Israel for the meager culinary selection of those days. Still, soon after, a new product emerged in the market - 'Glilit' - a waffle - which was even better than the classic Manner Schnitten. The Divine Spread was packaged in thin, crunchy waffle rolls that melted in your mouth! But, unfortunately, it was sold in lightweight packages - that ran out long before we had time to enjoy it fully.
I remember being filled with national pride when I introduced it to my guests from abroad. Today, it is difficult to capture it when we have everything from everything, and a new product pops up every day, not to mention that you can order online pretty much everything.
Eventually, Nutella was available in Israel as well. Countless slices have since been spread, and Nutella became a cosmopolitan spread without any religious, nationality, or ethnic differences.
Hand on heart: Until I decided to start the blog, I never thought that I could develop my own recipes. It turns out I needed to challenge myself with a blog and a launch deadline - that would motivate me to experiment with the oven. But when I succeeded with the recipe for Gluten-Free Carrot Muffins, the ideas began to flow: why not take the base of the muffins and make a Nutella cake out of it? And maybe even top it with a shiny and sweet Nutella cream?
I am super excited to present this delicious vegan, gluten-free Nutella cake; topped with Nutella cream, toasted hazelnuts, and coarse sea salt.
Serve it with strawberry dressing (recipe below) and a vegan vanilla ice cream scoop. A 100% decadence cake - with zero traces of sin: vegan, gluten-free, and healthy ingredients.
The impressive result does not betray the ease of preparation!
Enjoy and let me know how it turned out ❣️
RECIPE
Vegan Double Nutella Cake, Gluten-Free
Wet Ingredients
- ⅔ cup almond milk or soy milk
- 1 teaspoon apple cider vinegar
- ¼ cup coconut sugar
- ⅓ cup maple syrup or agave syrup
- ¼ cup sugar free apple sauce
- 1 teaspoon pure vanilla extract
- pinch salt
- 100 gram vegan nutella in room temperature
- 50 gram vegan butter, melted or any mild oil
Dry ingredients
- 1 cup almond flour
- ⅓ cup sweet white rice flour
- ⅓ cup potato starch
- ⅓ cup tapioca starch
- 1 Tablespoon cocoa powder unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- pinch salt
Nutella Cream Icing
- ½ cup vegan nutella at room temperature
- ¼ cup Coconut milk 18% fat
- 1 Tablespoon maple syrup or agave syrup
- pinch salt
- 1 teaspoon pure vanilla extract
Garnish
- toasted hazelnuts, coarse (kosher) atlantic salt salt optional
Pre Preparation
- Preheat oven to 170 degrees (338 F)
- Grease the pan well with vegan butter. You can use a muffin mold instead (12 sockets) greased or lined with cuffs.
Wet Ingredients
- In a medium bowl whisk milk with apple cider vinegar.
- Add sugar, maple syrup, apple puree, vanilla extract, and salt and mix well.
- Melt in a microwave or a double boiler, Nutella and butter and add to the wet mixture.
Dry Ingredients
- Mix all the dry ingredients: almond flour, sweet white rice flour, potato starch, tapioca starch, cocoa powder, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients gradually until they are absorbed.
- Transfer the batter to the mold.
- Place in the oven and bake for about 45 minutes until a toothpick comes out clean. If you bake the cake in a muffin mold, the baking time is shorter - check after 20-25 minutes.
- Place the cake on a wire rack to cool. Please don't remove the cake from the mold before it's completely cooled to room temperature.
Icing
- Put the icing ingredients in a microwave-safe container and heat for about a minute. Stir well and spread on the cake; Garnish with nuts and coarse Atlantic salt.
- Store the cake in the fridge, covered.
For Serving
- Serve the cake at room temperature: remove it from the fridge at least 30 minutes before serving.
- Serve the cake AS IS - or with a scoop of vanilla ice cream and strawberry Dressing: (recipe at the bottom of the post), and enjoy❣️
- It is ingeniously planned and shaped; It is excellent for mixing, folding meringue into a batter, icing a cake, scraping the sides of a blender or food processor, "cleaning" the tool, and even as a spoon for liquids.
- I'm obsessed with gadgets and kitchen utensils. I have everything from everything and sometimes even double (yes!), but after I discovered Multi-Tasking Spoon Spatula, we broke up, The wooden spoons and I as friends.
- Multi-Tasking Spoon Spatula will faithfully serve you in many tasks and last forever! You can forget about wooden spoons, which become unattractive and unaesthetic over time. It does not wear out, and no less important; it does not smell!
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