Vegan nut cake – moist hazelnut loaf cake

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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

• very moist,
• fluffy,
• soft,
• nutty,
• chocolaty,
• aromatic,
• not too sweet,
• incredibly delicious,
• 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,
• sugar,
• vegetable oil – I had canola oil,
• flour,
• baking powder,
• 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.)

1. 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.
2. 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.
3. 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:

• Vegan lemon cake – moist eggless pound cake with lemon
• Coconut cake vegan: moist coconut sponge cake with coconut milk
• Chocolate zucchini bread vegan – so moist and so chocolaty