Heavenly moist, soft, fluffy – this hazelnut cake tastes simply incredibly delicious. You can make it yourself in no time and with just a few ingredients. Vegan nut cake is ideal for dessert during the week, on the weekend with coffee, tea or for a special occasion and is guaranteed to convince not only those who eat a purely plant-based diet. A detailed recipe for the nut cake vegan with exact quantities and step-by-step instructions can be found here at the very bottom.
Vegan hazelnut cake and nut alternatives
For this recipe I used hazelnuts and made a hazelnut cake with them. Of course, you can use other nuts of your choice instead. For example, peanuts, almonds or walnuts are suitable. A mixture of different nuts is also very suitable for the cake. If you buy whole nuts to grind them yourself, be sure to roast them first so that they develop their aroma.
Ideas for the decoration
The nut cake vegan already tastes very delicious without any decoration. You can simply sprinkle it with powdered sugar after cooling. Or you can make a chocolate glaze for the cake and pour it over it, as I did. The chocolate flavor combines perfectly with the nutty cake flavor in this case. I also sprinkled the cake with roasted and coarsely chopped hazelnuts, which enhance its nutty flavor.
Extra moist eggless nut cake
This eggless nut cake is probably the moistest I have ever tasted. It owes this not only to the vegetable oil used to prepare the dough. The creamy coconut milk also makes the cake taste extra moist. But if you don’t want to use coconut milk, you can of course replace it in the recipe with a plant-based drink, like almond or oat drink. You can also simply use more soy drink instead of coconut milk.
Vegan nut loaf cake and baking pan alternatives
I baked the vegan nut cake without egg in a loaf pan. But you can also take another baking pan. For example, a round baking springform pan and a bundt pan fit well for this. Or bake the cake on a baking sheet. In this case, you might have to increase the recipe size. In addition, you can make moist nut muffins from the dough. Just note that the baking time can vary greatly, depending on the size of your baking pan. For example, the muffins are baked much faster than a loaf cake.
This pound cake with nuts is
not too sweet,
vegan – without egg and other animal products,
very easy and quick to make,
ideal for dessert with coffee or tea and for special occasion.
Vegan nut cake without egg – quick recipe
The vegan nut cake without egg is very easy and quick to make. You just need to mix all the ingredients together, put them in the baking pan and wait for the cake to finish baking. Here you can get a rough idea of how the preparation goes, and what you need for the recipe. The exact quantities and step-by-step instructions you can follow to make the nut cake vegan can be found here below in the box recipe.
For the vegan nut cake recipe you need
ground nuts – I had hazelnuts,
canned coconut milk and soy milk – or other plant milk,
vegetable oil – I had canola oil,
vanilla – for example, vanilla powder, vanilla extract or vanilla bean scraped out
and pinch of salt.
For the chocolate glaze and sprinkles, you’ll also need
vegan dark chocolate,
some vegetable oil
and whole hazelnuts – roasted and chopped in half.
How to make nut cake vegan: here’s how (Check out the detailed recipe at the bottom.)
First, mix all the dry ingredients together. Then, mix all the liquid ingredients together. Now add the liquid mixture to the dry mixture and mix briefly to form a viscous dough.
Pour the dough into a loaf pan greased with vegetable oil and dusted with flour and bake the cake at 180 °C for about 50 minutes.
After the vegan nut cake has cooled down, cover it with a glaze made of melted chocolate and vegetable oil and sprinkle it with hazelnut halves. Done!
Eggless vegan nut cake: with these tips and tricks you can make it successfully
You can adjust the amount of sugar to taste.
Thanks to canned coconut milk, the cake tastes especially moist. However, you can replace it with any plant milk.
Instead of soy milk, you can use another plant milk, such as lupine, oat or almond milk.
In any case, do not stir the dough too long, but only briefly until a homogeneous consistency. Otherwise, your vegan nut cake might taste firm instead of fluffy after baking.
To bake the cake, you will need an approx. 25 cm x 10 cm loaf pan.
Be sure to grease the loaf pan thoroughly and dust it with flour so that you can remove the cake from the pan after baking without any problems.
Do not bake the eggless nut cake longer than necessary, otherwise it may taste dry and not moist. To check if the cake is done baking, do a stick test. To do this, carefully poke a wooden skewer about halfway through the cake. If no dough remains stuck to the skewer after pulling it out, the cake can be taken out of the oven.
Since the vegan nut cake does not contain eggs and other binders, it is very soft, especially while it is still hot. That’s why you should leave it in the loaf pan for a while and then let it cool completely at room temperature so that it doesn’t fall apart when you cut into it.
Did you make the nut cake vegan using this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the pound cake with nuts.
Got an appetite for more delicious vegan loaf cakes? Try:
Heavenly moist, soft, fluffy – simply incredibly delicious tastes the hazelnut cake. You can make it yourself in no time and with just a few ingredients using this recipe. The vegan nut cake is ideal for dessert during the week, on the weekend with coffee, tea or for a special occasion and is guaranteed to convince not only those who eat a purely plant-based diet.
50gwhole hazelnuts(roasted and each chopped into halves)
Grease the loaf pan with vegetable oil and dust with flour, tapping off the excess flour.
Mix ground hazelnuts, flour, sugar, baking powder and salt.
Mix coconut milk, soy milk, vegetable oil and vanilla.
Add the mixture of liquid ingredients to the dry nut mixture and mix it briefly and briskly to form a viscous dough.
Pour the dough into the loaf pan and bake the cake in a preheated oven at 180 °C top and bottom heat for about 50 minutes. Let the nut cake cool down a bit in the loaf pan first, then take it out and let it cool down completely.
Preparation of the chocolate glaze
Melt dark chocolate together with vegetable oil.
Pour the chocolate glaze over the vegan nut cake and sprinkle with hazelnuts.
You can adjust the amount of sugar to taste.
Thanks to canned coconut milk, the cake tastes extra moist. However, you can replace it with any plant milk.
Instead of soy milk, you can use any other plant milk.
In any case, do not stir the dough too long, but only briefly until a homogeneous consistency. Otherwise, the vegan nut cake might taste firm instead of fluffy after baking.
Be sure to grease the loaf pan thoroughly and dust it with flour so that you can get the cake out of the pan after baking without any problems.
Do not bake the eggless nut cake longer than necessary, otherwise it may taste dry and not moist. Use a wooden skewer to check if it is done baking.
Since the vegan nut cake does not contain eggs and other binders, it is very soft, especially while it is still hot. That's why let it cool completely before cutting it.
The time to cool the cake is not included in the preparation time.
Note the detailed tips and tricks for making the nut cake vegan at the top of the post.