This cake is really smooth, creamy, and has a very deep flavor thanks to the hazelnut butter + the hint of espresso that gives it a little something extra (and you can always add more to taste, of course). I love a good chocolate hazelnut cake, but in this case I was really into that pure hazelnut filling -- a beautiful flavor that stands its own ground (though if you are on the lookout for a chocolate hazelnut cake, you might like this one as an alternative).
And all that is pretty darn impressive for a cake that's dairy-free, grain-free, oil-free, and refined sugar-free. And of course also cashew-free, which I know is always a point of interest for many following this blog. I got you covered ;) + no baking involved. It's a win-win-win-win-win... type of cake!
Using brewed coffee is not great. You can use ¼ cup of coffee in place of the water recommended in the recipe, but the flavor will still not be as strong + it's hard to control how it would affect the taste of the cake (once it's in, it's in, and you can't add any more because too much water will change the consistency of the cake. The powder however can be gradually adjusted). That said, if you're game for it, give it a try and let me know how you liked it in the comments.
Ground coffee beans -- they're a reasonable alternative. I find you'll get little pieces of coffee in your bite and the flavor won't be incorporated as seamlessly as it would with the espresso powder. But again, if you're game for giving it a try, you're the boss of the cake so do as you please :)
No-Bake Vegan Hazelnut Cake
This no-bake vegan hazelnut cake has a deep flavor thanks to the rich flavor of hazelnuts, hint of espresso, and the delicious chocolate "brownie" crust. It's gf and oil-free too.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 5" cake
- Category: cake
- Method: no-bake
- Cuisine: dessert
Ingredients
Crust:
- ½ cup almond flour*
- 2 soft medjool dates, pitted
- 1 tbsp cocoa powder
- 1 tbsp hazelnut butter
- 1 tbsp maple syrup
Filling:
- ¾ cup creamy hazelnut butter**
- ¼ cup water
- ⅓ cup maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp espresso powder (or more, to taste)
- ⅛ tsp salt
Toppings:
- cacao nibs, coated amaranth balls, whole espresso beans, mini chocolate chips
Instructions
1. Process all crust ingredients in a food processor until the mixture is combined and starts to form into a ball. Transfer into a 5" springform pan and press down into a flat crust along the base. Freeze while working on the next step.
2. Clean out the food processor. Then place all filling ingredients in it and process into a smooth and uniform mixture. Transfer the filling into the pan over the prepared crust. Tap the pan down on the counter a few times, and then smooth out the top with the back of a spoon.
3. Decorate with desired toppings. Then freeze to set overnight (or for at least 6-7 hours). Thaw out very lightly, remove from pan, then thaw out a further 10 mins for it to soften a little. Slice and enjoy! (see storage notes***)
Notes
*Can use another type of nut flour if you prefer.
**The runnier the butter, the better. If you get a new jar, I recommend stirring it really well to ensure it's smooth and runny and all the separated oil is absorbed back into the butter. The cake should still work with a thicker butter, but it'll change the texture and flavor some.
***Treat this cake like you would ice cream -- it needs to be kept frozen until serving time. Lightly thaw it out for about 10 mins, then enjoy. Store leftovers in the freezer. Note: unlike many of my raw cakes, because this cake doesn't contain any added oils (like coconut) it'll likely thaw out faster than other cakes. You'll notice that in the photo above the recipe where the slice is missing out of the cake the edges are beginning to get a little melty (turn darker) -- this is after taking photos of it for about 35 mins at room temp. If you want it to keep frozen in a more uniform way, add 1-2 tablespoon neutral-tasting coconut oil to the filling mixture.
Keywords: No-Bake Vegan Hazelnut Cake (Gluten-Free, Oil-Free)
McKinley says
Dear Audrey--
Thank you for showcasing my most beloved nut! I don't always feel like hazelnuts get the worship they deserve in recipes, so I really appreciate this! I can't wait to make it!
My question is whether I could cut the crust down by a third or some other ratio because I am really not much of a crust fan. I'd love to make this cake with a delicate crust that creates structure and textural interest, but perhaps in a constrained filling-to-crust ratio. I know, I'm super weird! Everyone loves crust but me! What do you think? Would this work, or would too much structural integrity be lost?
Thank you so much! Your blog and recipes are simply glorious!
hugs!
McKinley.
Audrey says
Hey McKinley. You can cut it down a little, but I find in a bigger cake like this if you make the crust too think then it can sometimes stick to the pan / fall apart somewhat when you take a slice out.. You could make this cake in individual "cupcake" format though, using silicone cupcake liners, and cut the crust down as much as you like and it'll hold it's shape better in this smaller form. Alternatively you can cut the crust out altogether if making in silicone cupcake molds, and just have the filling for dessert (like I've done in this recipe, for example: https://www.unconventionalbaker.com/blackberry-lemon-mini-raw-cheesecake-recipe/ ).
For consideration: one upside with including some crust is in serving ease. When you have just the filling it starts to melt more easily at the bottom from contact with the plate, whereas if you have a bit of crust things hold their shape a bit better.
In short, you have options :)
Nathalie Daneau says
I’ve tried to make the cake... twice! But as I started with making the filling first I never got to the base step! I ate it all before! It is no delightful that I will have to stay away from it for at least another month! This will definitely enter the hall of fame of my favourite recipes (along with the pumpkin and peanut butter filling of another of your recipes which has become a breakfasts favorite for me)! Thanks Audrey for bringing so much sunshine into my mornings! You are by far my best inspiration for creative healthy beautiful and awesome food!
★★★★★
Audrey says
Thanks so much for your lovely comment. I totally hear you -- that's how I feel every time I make a raw cake. The filling in the blender + a spoon is dangerous! :D
Akshay Bhosale says
This was a bit tricky to make as I'm not a proper cook. But it turned out awesome. Just loved it. The two of us finished it within 5 minutes. Will make it again this weekend. Thanks a lot for the recipe! Looking forward to more :)
★★★★★
Audrey says
Hi Akshay. So happy you enjoyed it so much :)
Dana says
Wonderful combination of flavors! I added 1/4 cup of coconut cream to make it more creamy for me. I am really looking forward to eating this later!! Thank You Audrey!
★★★★★
Audrey says
You're welcome, Dana. I'm so glad you enjoyed the cake! Sounds wonderful with the coconut cream in it too.
Cassie Autumn Tran says
This cake looks absolutely gorgeous! The way you decorated it is divine. And if I have to treat this cake like ice cream, I totally don't mind that!
Audrey says
Thanks so much, Cassie!
Mary M-S says
I can't wait to try this. I LOVE your recipes, and I reduce sweetness. Since caffeine is a no-no for me, I'll try this with carob vs chocolate, and roasted dandelion root powder vs espresso. It won't be as tasty, but that's life. I appreciate the alternatives you offer, and other added notes that make the difference between success and failure ... and the inspiration to explore further. Your work opens up a new world of heavenly desserts for the ever-growing, allergically-impaired, but with sophisticated palate, population.
★★★★★
Audrey says
Hi Mary, all those flavors (the dandelion and carob) sound lovely. Would love to hear how your cake turns out. Enjoy it, and thank you for the lovely comment :)