Vegan Double Layer Chocolate Cake with Hazelnut Filling

Joël was experimenting cakes for my birthday and this came out. It’s a wonderful chocolaty cake with crunchy nuts. It’s inspired by a Ferrero Rocher cake, but totally cruelty-free!






  • 2 cups white flour
  • 1 ½ cups white sugar
  • 2/3 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 1 cup boiling water
  • ½ cup coconut oil
  • ½ cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 1 cup almond milk
  • 1 tbsp apple cider vinegar


Hazelnut filling:

  • ½ cup cocoa powder
  • ½ cup vegan butter substitute
  • 1 cup icing Sugar
  • ¼ cup unsweetened almond milk
  • 1 cup crushed hazelnuts (roasted if preferred)


Chocolate frosting:

  • 1 cup dairy-free chocolate chips
  • ¼ cup coconut oil
  • ¼ cup unsweetened almond milk
  • ¼ cup icing sugar
  • 1 tsp vanilla extract
  • Pinch of Salt
  • 1 cup coconut shreds (optional)



Start by preheating the oven to 350F, greasing two 9” cake pans and combining 1 cup of milk with the apple cider vinegar in a small bowl. Let the milk/vinegar mixture sit while you start working on the cake. Get yourself a large mixing bowl and throw in the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk until everything is well mixed together. Add, in the same bowl, the coconut oil, vanilla extract, milk/vinegar mixture and the boiling water. Mix until all the ingredients form a smooth and very liquid batter (feel free to use an electric mixer for this part if you have one). Divide the batter evenly between your cake pans and bake in the oven for 40 minutes and let it cool down for at least 15 minutes after.

While the cake layers are cooking, we can use this time to prepare the filling and frosting! For the hazelnut filling, start by wiping your bowl clean and add the cocoa powder in. Add in the butter substitute and whisk until it forms a nice cream. Add the icing sugar and milk gradually while whisking. You can adjust the quantities in order to get the exact texture that you want, adding more milk will make it more liquid and icing sugar the opposite. Once you are satisfied with the result, throw in the crushed hazelnuts and let sit until we’re ready to assemble the cake. Now for the frosting, you want to heat a small pot over medium heat and simply melt all the ingredients together except for the icing sugar and coconut shreds which you will add once the chocolate chips are fully melted. That’s it, now we’re finally ready to build the cake! Start by spreading the hazelnut filling on top of one of your cake and then covering it with the other one. You should put most of the filling around the middle of the cake as it tends to drip out easily when you add the other one on top. Once this is done, all that’s left is to cover it with the frosting. Simply spread it all over the cake using a rubber spatula or a spoon. You can also decorate the cake with whatever you want like sliced almonds, more coconut shreds, etc. Serve the cake immediately and store the leftovers (if you can actually keep some) in the fridge for a few days.

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