Vegan Hazelnut Cake with Chocolate Spread

For 1 loaf (approx. 10–12 slices) 
Preparation time: 15 minutes 
Baking time: 30–35 minutes 
Cooling time: approx. 1 hour 

Ingredients 
For the cake: 

  • 250 g flour (wholemeal or spelt flour work well) 
  • 100 g ground hazelnuts 
  • 150 g sugar (e.g. coconut blossom sugar or brown sugar) 
  • 3 tbsp La Vida Vegan Hazelnut Chocolate Spread 
  • 100 ml plant-based milk (such as oat or almond milk) 
  • 80 ml sunflower oil (or another neutral oil) 
  • 1 tsp vanilla extract 
  • 1 sachet baking powder 
  • Pinch of salt 

For the topping: 

  • 1 jar La Vida Vegan Hazelnut Chocolate Spread 
  • 50 g hazelnuts, roughly chopped 

Method

  1. Preheat the oven to 180 °C (top/bottom heat). Grease a loaf tin (approx. 25 × 10 cm) and line with baking parchment.
  2. In a large bowl, mix together the flour, ground hazelnuts, baking powder, sugar and salt.
  3. Add the plant-based milk, oil, vanilla extract, apple cider vinegar and La Vida Vegan Hazelnut Chocolate Spread. Stir until smooth. If the batter feels too thick, add a splash more milk.
  4. Pour the batter into the tin and smooth the top.
  5. Bake for 30–35 minutes, until a skewer comes out clean. Leave the cake to cool completely in the tin.
  6. Melt the La Vida Vegan Hazelnut Chocolate Spread gently over a bain-marie, stirring until smooth.
  7. Pour the chocolate topping over the cooled cake and spread evenly. Sprinkle with the chopped hazelnuts.
  8. Allow the topping to set fully before slicing.