This recipe is a paid collaboration with Natures Charm, all views are my own.

The combination of chocolate and hazelnut comes second to none, that's why this vegan Ferrero rocher cake needed to exist.

A light and fluffy vegan hazelnut vanilla sponge cake with layers of chocolate ganache frosting and an easy chocolate glaze. The cake is then topped off with homemade vegan Ferrero rocher truffles to make a show-stopper vegan dessert fit for any special occasion.

chocolate hazelnut cake with ferrero rocher and sparklers.Pin
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📖 Recipe Overview

  • Light and fluffy hazelnut vanilla sponge
  • A shiny chocolate glaze that sets without cracking when cut
  • Perfect for special occasions like Christmas, birthdays, Valentine's Day, etc.

🧾 Ingredients Needed

ingredients to make vegan hazelnut cake with ganache on a metal tray.Pin

Ingredient Notes

  • Roasted hazelnuts: Hazelnuts are toasted and finely ground to give an intense hazelnut flavor to this vegan Ferrero rocher cake.
  • Soft brown sugar: You can use either soft brown sugar or light muscovado sugar for this recipe, but not dark muscovado!
  • Soy milk: This is mixed together with apple cider vinegar which creates vegan buttermilk, helping to tenderize the cake.
  • Plain flour
  • Cornflour: Or cornstarch if you're based in the US. I first tested this recipe a few times without cornflour and I kept getting a slightly gummy texture. My friend Anthea from Rainbow Nourishments recommended trying a binding agent and that's where cornflour comes in. Luckily it did the trick and resulted in a fluffy consistency.
  • Sunflower oil: I use sunflower oil but you can also go for rapeseed or a mild-flavored light olive oil.
  • Baking powder and baking soda: These are the leavening agents for this vegan cake.
  • Vanilla extract: A good bit of vanilla extract is added to the batter which gives a wonderful hazelnut and vanilla flavor to the cake.
  • Sea salt
  • Coconut whipping cream: Nature's charm coconut whipping cream forms the base of the chocolate frosting and chocolate ganache glaze.
  • Vegan chocolate fudge sauceThis is added to the chocolate glaze, it gives a slight shine and helps to prevent the glaze from cracking when you cut into it.
  • Dark chocolate: I use 70% dark chocolate for this recipe.
  • Vegan butter: There are many brands of vegan-friendly butter available these days, it’s important to note that this recipe calls for stick butter, not the spreadable kind from a tub, I use flora unsalted plant butter.
  • Powdered sugar: is used to sweeten the chocolate frosting.

🥣 How To Make Ferrero Rocher Cake

How to make vegan hazelnut cake

This vegan hazelnut vanilla cake is pretty quick and easy to put together. You’ll start by mixing the other wet ingredients with the vegan buttermilk (that's sunflower oil and vanilla).

Now blitz the roasted hazelnuts until finely ground in your food processor. Add the ground hazelnuts to a separate large bowl, and whisk them together with the remaining dry ingredients (flour, cornflour, soft brown sugar, baking powder, baking soda, and salt).

Next, add the wet ingredients into the dry and whisk to form a batter.

Distribute the cake batter between 3x 6-inch cake tins and bake!

hazelnut vanilla cake batter in 3 cake pans.Pin

Chocolate frosting

The frosting for this vegan hazelnut cake is essentially a chocolate ganache buttercream. First, heated coconut whipping cream is poured on top of finely chopped chocolate. That's left to sit for a couple of minutes while the chocolate melts.

Once the chocolate has melted through. Then use an electric whisk to whip the chocolate ganache for a couple of minutes. it's important the chocolate ganache isn't warm for the next step, so allow it to come to room temperature or pop it in the fridge to chill for a few minutes.

Once the chocolate ganache has cooled, whip it for another 2 minutes before adding in the vegan butter. Add the butter in one-tablespoon increments to get a nice even mixture.

Lastly, whisk in the sugar to sweeten the frosting. You can add more or less powdered sugar, depending on your taste.

Assembling the cake

To assemble your three-tier vegan chocolate hazelnut cake add a little bit of chocolate frosting to a plate to secure the cake. Hold aside around ⅔ of the frosting as you'll need this to coat the sides and top of the cake!

Then simply layer up the cake with hazelnut sponge cake and chocolate frosting followed by some chopped roasted hazelnuts. Use the remaining chocolate frosting to coat around the sides on top of the cake and smooth everything out with a cake scraper.

How to make chocolate ganache glaze

Usually, recipes for chocolate glaze will require gelatin (which is not vegan), or another form of a setting agent such as agar-agar. But... for this glaze recipe, we're basing it on a simple vegan chocolate ganache.

During testing, I found that adding some Nature's Charm vegan chocolate fudge sauce helps to give the glaze a slight sheen.

The process for making the vegan chocolate glaze is similar to how the chocolate frosting was made. You'll start by adding warmed coconut whipping cream to the chocolate and allowing it to melt. Once melted, add in the chocolate fudge sauce, stir and allow the chocolate glaze to come to room temperature.

Prop the cake on top of an upside-down cake tin and place it in a large bowl - this will catch any glaze that drips over the edges!

Then simply pour the glaze over the top and edges of the cake and allow it to set slightly before decorating.

pouring chocolate glaze over chocolate frosted hazelnut cake.Pin

Ways to decorate Ferrero rocher cake

💬 FAQs

How to store ferrero rocher cake?

Store this cake in an airtight container or cover it with cling film and refrigerate it for a couple of hours before serving.

Remove it from the fridge for about 2 hours before serving to allow the frosting to come to room temperature.

Can I bake this cake in 8” tins?

Yes absolutely! But bear in mind that they will bake quicker. I would check them with a skewer after the first 20 minutes and then bake them for longer as needed.

chocolate hazelnut cake with ferrero rocher and slice cut out.Pin

🎂 More Vegan Cakes

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📖 Recipe

Vegan Ferrero Rocher Cake (Hazelnut Cake with Ganache)

4.84 from 18 votes
PREP TIME: 1 hour 30 minutes
COOK TIME: 40 minutes
TOTAL TIME: 2 hours 10 minutes
Servings: 16


This vegan Ferrero rocher cake consists of a fluffy hazelnut cake with layers of chocolate frosting and toasted hazelnuts. Covered in a chocolate glaze and topped with homemade vegan Ferrero rocher truffles, it's the ultimate centerpiece for any special occasion. 


Hazelnut sponge cake

  • 100 g ( cup) roasted hazelnuts (skinless), *see recipe notes
  • 355 ml (1 ½ cups) soy milk
  • 20 ml (1 ½ tablespoons) apple cider vinegar
  • 75 g ( cup) sunflower oil, or rapeseed oil/olive oil
  • 2 teaspoons (2 teaspoons) vanilla extract
  • 220 g (1 cup) soft brown sugar
  • 320 g (2 ½ cup) plain flour, sifted
  • 16 g (2 tablespoons) cornflour (cornstarch), sifted
  • 2 ½ teaspoons (2 ½ teaspoons) baking powder
  • 1 teaspoon (1 teaspoon) baking soda
  • ¼ teaspoon (¼ teaspoon) sea salt

Chocolate frosting

  • 200 g (7 oz) chilled coconut whipping cream, I use Nature's Charm *see recipe notes
  • 200 g (7 oz) vegan dark chocolate , finely chopped
  • 200 g (7 oz) vegan block butter, softened
  • 70 g ( cup) icing sugar (powdered sugar)
  • 40 g (4 tablespoons) roasted hazelnuts (skinless), finely chopped

Chocolate ganache glaze



Hazelnut sponge cake

  • Preheat your oven to 180°C (356°F). Line the base of three 6" cake tins with a circle of parchment paper and spray the sides with oil spray.
  • Add the hazelnuts to your food processor and blitz until finely ground. Alternatively, you can use a knife to chop them finely.
  • To make the vegan "buttermilk" add the soy milk and apple cider vinegar to a jug, stir and allow to sit for 10 minutes. Add the sunflower oil and vanilla extract to the buttermilk mixture and whisk to combine.
  • In a large bowl mix together the finely ground hazelnuts, flour, cornflour, brown sugar, baking powder, baking soda, and salt. Add the wet ingredients to the bowl with the dry ingredients and use a spatula to fold everything together until you have a smooth batter.
  • Divide the batter into the lined cake pans and bake for 35-40 minutes. Check they are ready by inserting a skewer, it should come out clean. Allow the cakes to cool in the tins for 15-20 minutes and then carefully turn them out onto a cooling rack to cool further. Refrigerate the cakes in an airtight container until ready to use. Chilling the cakes for a few hours (or overnight) makes them easier to work with and decorate.

Chocolate frosting

  • Finely chop the chocolate and set it aside in a heat-resistant bowl. Add the coconut milk to a saucepan and place it on medium heat until gently simmering.
  • Pour the heated coconut milk over the chocolate and allow it to sit for 2-3 minutes uncovered, before stirring with a spatula until smooth. Whisk with an electric whisk for 2 minutes then chill for 15-20 minutes. Once chilled, place the mixture in a large bowl or stand mixer and whip for another 2 minutes.
  • Add the vegan butter, one tablespoon at a time while whisking to incorporate it into the mixture until soft and fluffy. Lastly, add in the icing sugar and whisk until combined.
  • Cut the domes from the tops of the hazelnut sponge cakes if there are any to get them as even as possible.
  • To assemble the cake, set aside about ⅔ of the frosting for the top and sides of the cake. Add a little chocolate frosting onto your turntable to secure the cake. Place the first layer of cake and follow with a layer of chocolate frosting. Smooth out the frosting using a spatula then scatter about 2 tablespoons of the chopped roasted hazelnuts on top of the frosting. Continue this process for the second layer and top with the third hazelnut sponge.
  • Use a spatula to spread the remaining frosting on top and on the sides of the cake. Use a cake scraper to smooth out the surface. Place the cake in the fridge while you prepare the chocolate glaze.

Chocolate ganache glaze

  • Finely chop the chocolate and set it aside in a heat-resistant bowl. Add the coconut milk to a saucepan and place it on medium heat until gently simmering. Pour the heated coconut milk over the chocolate and allow it to sit for 2-3 minutes uncovered, before stirring with a spatula until smooth. Stir in the chocolate fudge sauce and allow the mixture to come to room temperature for about 10-15 minutes.
  • To glaze the cake, first of all carefully place the cake on top of an upside-down cake tin and place it into a large bowl (this is to catch the chocolate glaze that flows over). Pour the room temperature glaze over the top of the cake and allow it to run down the sides to completely cover the cake. Use a knife to carefully mark a line around the base of the cake so that you can easily remove it from the cake tin once dry.
  • Allow the glaze to set slightly for about 5 minutes so that it is no longer running down the sides of the cake. Decorate the bottom sides and top of the cake with the remaining chopped hazelnuts (and some gold leaf sheets if using). Very carefully transfer the cake to a serving plate and top with vegan ferrero rocher.


  • Store the cake in an airtight container or cover with cling film and refrigerate it until a couple of hours before serving. Remove it from the fridge for about 2 hours before serving to allow the frosting to come to room temperature.


  • Nutritional information is based on the cake without vegan Ferrero rocher truffles.
  • Chilled coconut whipping cream: Refrigerate overnight, then use only the thick cream from the top of the can.
  • You can toast and remove the hazelnut skins by roasting them in the oven and then covering them in a clean tea towel to steam for 5 minutes. Then rub them with the towel to remove the skins. You'll find full instructions on how to toast and skin hazelnuts over on Epicurious.


Calories: 571kcal | Carbohydrates: 48g | Protein: 7g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 272mg | Potassium: 376mg | Fiber: 4g | Sugar: 23g | Vitamin A: 574IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 5mg
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Recipe Rating


  1. Hi Christina, I'd like to make this as a 9inch cake, I have been trying to do the maths to scale it up (apparently going from 6inch to 9inch I should multiply by 2.25) but it's leaving me with a scary amount of baking powder! Do you have any advice? Thanks so much.

    1. Hi Lis,

      I think so but I can't say for exactly how long. You would need to keep a close eye on it, check it after the first 30 minutes and then bake further accordingly.

  2. hey I'd love to make this but I'm gluten intolerant. Would you have any suggestions to replace the plain flour? Thanks so much 🙂

    1. Hi Chris, I haven't tried this myself with GF flour, so I can't vouch for it but I know a lot of people who are also gluten-free and use GF all-purpose flour for a lot of my cake recipes. I hope this helps!

  3. I couldn't get ahold of coconut cream, I got some oalty whipping cream instead. Do you think this will work as a substitute? Looking forward to trying out the recipe, thanks.

  4. 3 stars
    I only made the cake and frosting parts of this recipe and thought it might be helpful to relate my experience as it wasn't altogether positive. I am a proficient baker, by no means a novice, though I have never really made a vegan frosting (in the UK we mainly make vegan buttercream icing) so wanted to try this out.

    The cake itself was absolutely gorgeous - genuinely such a lovely and nutty cake and baked up well.

    But the frosting...this part was an absolute nightmare. There are some odd requirements which set off some alarm bells for me but I ignored them and trusted the recipe... It is the whipping stage that absolutely ruined this frosting. Chilled ganache mixed with room-temp vegan butter, which is incorporated in a spoon at a time absolutely curdled the whole thing. It wasn't until I was reading about how to save a curdled frosting that I understood that everything about this process was going to lead me to failure. From what I read, it seems the butter should not be added in bit by bit, as this increases the chance of curdling. Vegan butter is really temperamental and supposedly needs to be added in all at once with some icing sugar to whip it quickly. By this point my frosting was beyond saving, and I had wasted a lot of money on this. Such a shame.

    1. Hello!

      Thank you so much for your feedback. That's interesting about the frosting as it has worked for me and others numerous times. Can I ask what brands of coconut cream and vegan butter you used? I would love to troubleshoot this further to see if it is in fact the method or down to particular brands/ingredients, which can vary so much. Thanks so much!

      1. Much appreciated Christina. The butter I used was Flora Plant (block butter) and the cream was Elmlea plant whipping cream. As I mention, the ganache was absolutely fine, it wasn't until incorporating the butter that it all failed miserably.

        Happy to share my the source I used to understand how the recipe failed for me if this would be useful? It's honestly such a lovely cake recipe otherwise, and I'll definitely be making the cake part again!

  5. Would it be ok to use 8” cake tins? What would I need to adjust the bake time to? Thank you! Xx

    1. Hi Meera,

      Yes absolutely! I would check them with a skewer after the first 30-35 minutes and then bake for longer as needed.

  6. 5 stars
    What a gorgeous cake!
    I made it for a family’s friend who loves Ferrero rocher and it was so much fun decorating it. The whole house smelled amazing, definitely going to try the homemade Ferrero rocher next time too :))

    1. Hi Julia,

      I'm so happy to hear you all enjoyed the recipe. Thank you so much for taking the time to leave your amazing feedback x