There is something utterly magical about this Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe that makes it a showstopper for any celebration or cozy afternoon treat. Imagine biting into layers of moist, toasted hazelnut sponge cake, perfectly complemented by a rich and luscious chocolate ganache that melts in your mouth. This cake combines the irresistible flavors of Ferrero Rocher chocolates with a completely plant-based twist, creating an indulgent dessert that will have everyone asking for seconds. If you adore the combination of hazelnuts and velvety chocolate, you are in for a true delight with this recipe.
Ingredients You’ll Need
The beauty of this Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe lies in its simple yet powerful ingredients. Each one plays a crucial role, from the nutty depth of roasted hazelnuts to the creamy texture of coconut whipping cream, delivering that perfect balance of flavors and richness without dairy or eggs.
- Roasted hazelnuts: Provide the signature nutty flavor and texture essential to the cake’s character.
- Soy milk: Acts as the vegan “buttermilk” base when combined with apple cider vinegar, giving the cake tenderness and rise.
- Apple cider vinegar: Helps to activate the baking soda, resulting in a light and airy crumb.
- Sunflower oil: Keeps the cake moist without overpowering the other flavors.
- Vanilla extract: Adds warmth and enhances the chocolate and hazelnut notes.
- Soft brown sugar: Brings a subtle caramel undertone, deepening the overall taste.
- Plain flour and cornflour: Provide structure while keeping the sponge tender and light.
- Baking powder and baking soda: Leavening agents that help the cake rise beautifully.
- Sea salt: Balances sweetness and brings out the richness of the chocolate and hazelnuts.
- Coconut whipping cream: The silky base for both the frosting and ganache, offering creaminess without dairy.
- Vegan dark chocolate: The star ingredient in the frosting and glaze, delivering intense chocolate flavor.
- Vegan block butter: Whipped into the frosting to create a fluffy, spreadable consistency.
- Icing sugar: Sweetens and smooths the frosting perfectly.
- Chopped roasted hazelnuts: Added between layers and on top for delightful crunch and aroma.
- Vegan chocolate fudge sauce: Boosts the ganache with extra gooey richness.
- Vegan Ferrero Rocher chocolates: Optional but highly recommended for finishing touches and decoration.
- Gold leaf sheets (optional): Elevate the cake’s presentation for a truly elegant experience.
How to Make Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe
Step 1: Prepare Your Hazelnut Sponge Cake
Start by preheating your oven and preparing your cake tins with parchment and oil spray to ensure an effortless release later. Blitz the roasted hazelnuts in a food processor until finely ground, or finely chop by hand if preferred. This step is essential as those tiny hazelnut pieces infuse the cake with their deep nutty flavor. Next, create your vegan “buttermilk” by combining soy milk and apple cider vinegar, allowing it to curdle slightly. Add oil and vanilla extract to this mixture for extra moisture and aroma.
Step 2: Mix the Batter
In a large bowl, whisk together your ground hazelnuts, flour, cornflour, soft brown sugar, baking powder, baking soda, and sea salt. Then gently fold in your wet ingredients with a spatula, taking care not to overmix. The result is a smooth batter just waiting to transform into fluffy, tender cake layers.
Step 3: Bake and Cool
Divide the batter evenly between three lined tins and bake for 35 to 40 minutes. A skewer inserted in the center should come out clean – that’s your sign that the cake is perfectly baked. Let the cakes cool first in their tins, then transfer to a rack to cool completely. For best results, refrigerate for a few hours or overnight; chilled cake layers make decorating a breeze.
Step 4: Make the Chocolate Frosting
Chop the vegan dark chocolate finely and set aside. Warm the coconut whipping cream gently on the stove until it simmers, then pour it over the chocolate. Let this mixture sit so it melts the chocolate fully, then stir until glossy and smooth. After chilling briefly, whip the ganache until fluffy, gradually adding softened vegan block butter and icing sugar. The transformation into a luscious, creamy frosting is truly rewarding and will be the glue holding your layers together.
Step 5: Assemble the Cake Layers
Trim the domed tops of your cake layers for even stacking. Spread a generous layer of frosting, sprinkle chopped hazelnuts, then repeat with the second and third layers. Cover the entire cake in frosting using a spatula and smooth it out with a cake scraper. Pop the cake in the fridge to firm up while you prepare the glaze—this chilling step helps the subsequent ganache layer adhere beautifully.
Step 6: Prepare and Apply Chocolate Ganache Glaze
Similar to the frosting, gently simmer coconut cream and pour it over chopped dark chocolate, stirring until silky. Stir in vegan chocolate fudge sauce to amp up the flavor. Let the glaze cool to room temperature so it’s fluid but not too runny. Position your cake on an inverted cake tin over a bowl, then slowly pour the ganache over the top, letting it cascade down every side for full coverage. After letting the glaze set slightly, decorate with chopped hazelnuts, and if you’re feeling fancy, a touch of edible gold leaf will make this cake sparkle like a gem.
How to Serve Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe
Garnishes
The finishing touches really elevate this Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe. Scattering chopped roasted hazelnuts around the base and top adds crunch and texture. Placing a few vegan Ferrero Rocher chocolates on the cake makes it so visually inviting — the perfect hint to what’s inside. For an extra special occasion, adding gold leaf sheets will give your cake that luxurious, celebratory vibe.
Side Dishes
This cake pairs beautifully with fresh, light accompaniments which balance its richness. Consider serving with a simple berry compote or fresh raspberries to add a bright contrast. A scoop of vegan coconut or almond milk ice cream on the side is also heavenly and keeps the whole experience refreshingly light and indulgent at the same time.
Creative Ways to Present
For a stunning presentation, try layering small individual portions in glass jars with crumbled hazelnut sponge, chocolate ganache, and chopped hazelnuts as parfaits. Alternatively, use cupcake tins to bake mini versions for bite-sized treats at parties. You can also make a multi-tiered cake with this recipe for a show-stopping centerpiece at birthdays or weddings. The possibilities to impress with this Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe are endless!
Make Ahead and Storage
Storing Leftovers
You can store any leftover cake in an airtight container in the fridge for up to 4-5 days. Letting it come to room temperature before serving helps restore its perfect creamy texture and flavor intensity.
Freezing
This cake freezes wonderfully. Wrap it tightly in plastic wrap, then foil, and freeze for up to two months. Defrost it overnight in the fridge and then allow it to sit at room temperature before serving for the best taste and texture.
Reheating
Since this cake is best enjoyed chilled or at room temperature, reheating is not recommended. Instead, simply leave the slices out for 30-60 minutes to soften the frosting and ganache before serving.
FAQs
Can I use other types of plant milk instead of soy milk?
Absolutely! Almond milk, oat milk, or any other unsweetened plant milk will work well to create the vegan “buttermilk”. Just be sure to allow it to sit with the vinegar to curdle properly.
Is it necessary to chill the cakes before decorating?
Yes, chilling helps the cake layers firm up, making them much easier to handle and decorate without crumbling or tearing.
Can I make this recipe gluten-free?
While the recipe uses plain flour and cornflour, you can experiment with a gluten-free flour blend that bakes well for cakes. Just keep in mind that texture and rise may differ slightly.
What alternatives are there for the vegan butter?
You may substitute vegan margarine or coconut oil, but vegan butter helps give the frosting its fluffy, creamy texture which can be harder to replicate with oils alone.
How long does the chocolate ganache glaze take to set?
The glaze typically sets within 10-15 minutes at room temperature, but chilling in the refrigerator can speed up this process if needed.
Final Thoughts
This Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe is a true masterpiece that combines rich texture, nutty crunch, and decadent chocolate in every bite. Whether you’re celebrating a special moment or simply craving an extraordinary treat, this cake is sure to impress with its stunning flavors and visuals. I encourage you to try this recipe soon — it’s a wonderful way to bring lots of smiles and happiness to your table!
Print
Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe
- Total Time: 2 hours 10 minutes
- Yield: 16 servings 1x
- Diet: Vegan
Description
A decadent Vegan Ferrero Rocher Cake featuring a moist hazelnut sponge layered with rich vegan chocolate frosting and finished with a glossy chocolate ganache glaze. This 16-serving dessert combines roasted hazelnuts and vegan dark chocolate for a luxurious, dairy-free treat perfect for special occasions.
Ingredients
Hazelnut Sponge Cake
- 100 g roasted hazelnuts (skinless)
- 355 ml soy milk
- 20 ml apple cider vinegar
- 75 g sunflower oil (or rapeseed oil/olive oil)
- 2 teaspoons vanilla extract
- 220 g soft brown sugar
- 320 g plain flour (sifted)
- 16 g cornflour (cornstarch) (sifted)
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
Chocolate Frosting
- 200 g chilled coconut whipping cream
- 200 g vegan dark chocolate (finely chopped)
- 200 g vegan block butter (softened)
- 70 g icing sugar (powdered sugar)
- 40 g roasted hazelnuts (skinless) (finely chopped)
Chocolate Ganache Glaze
- 200 g chilled coconut whipping cream
- 80 g vegan dark chocolate (finely chopped)
- 40 g vegan chocolate fudge sauce
- 80 g roasted hazelnuts (skinless) (finely chopped)
- ½ batch vegan Ferrero Rocher (for decoration)
- Gold leaf sheets (optional)
Instructions
- Prepare Vegan Ferrero Rocher: Make the vegan Ferrero Rocher candies ahead of time if you plan to use them for decorating the cake.
- Preheat Oven and Prepare Tins: Preheat your oven to 180°C (356°F). Line three 6-inch cake tins with parchment paper and lightly grease the sides with oil spray.
- Grind Hazelnuts: Add the roasted hazelnuts to a food processor and blitz until finely ground, or chop finely by hand.
- Make Vegan Buttermilk: Combine soy milk and apple cider vinegar in a jug, stir, and let sit for 10 minutes. Then add sunflower oil and vanilla extract, whisk to combine.
- Mix Dry Ingredients: In a large bowl, mix ground hazelnuts, sifted plain flour, sifted cornflour, soft brown sugar, baking powder, baking soda, and sea salt.
- Combine Wet and Dry Mixtures: Pour the wet buttermilk mixture into the bowl with dry ingredients and fold together gently with a spatula until smooth batter forms.
- Bake the Cakes: Divide the batter evenly among the prepared cake tins. Bake for 35-40 minutes until a skewer inserted in the center comes out clean. Cool in tins for 15-20 minutes, then transfer to a cooling rack. Refrigerate in an airtight container for a few hours or overnight for easier decorating.
- Prepare Chocolate Frosting: Finely chop the vegan dark chocolate and place in a heat-resistant bowl. Gently simmer coconut cream on medium heat, pour it over the chocolate and let sit 2-3 minutes. Stir until smooth, then whisk with an electric mixer for 2 minutes. Chill for 15-20 minutes. Whip again for 2 minutes.
- Add Butter and Sugar to Frosting: Incorporate vegan block butter, adding one tablespoon at a time while whisking until the mixture is soft and fluffy. Add icing sugar and whisk until fully combined.
- Level Cake Layers: Trim any domed tops from the cooled cakes to make the layers even.
- Assemble the Cake: Place a small amount of frosting on your cake turntable to secure the first layer. Add the first cake layer, spread a layer of frosting over it, then sprinkle about 2 tablespoons of finely chopped roasted hazelnuts. Repeat for the second layer and add the final cake layer on top.
- Frost the Cake: Use a spatula to spread the remaining frosting evenly over the top and sides of the cake. Smooth the surface with a cake scraper. Refrigerate while preparing the ganache glaze.
- Make Ganache Glaze: Finely chop the dark chocolate and place in a heat-resistant bowl. Gently simmer coconut cream, pour over chocolate and let sit 2-3 minutes. Stir until smooth, then mix in the vegan chocolate fudge sauce. Allow to come to room temperature for 10-15 minutes.
- Glaze the Cake: Place the frosted cake on an upside-down cake tin set inside a large bowl to catch drips. Pour the ganache glaze over the cake, allowing it to cover completely and drip down the sides. Mark a line around the base with a knife for easy removal from the tin once set.
- Decorate and Chill: Let the glaze set for about 5 minutes until it is no longer dripping. Decorate the bottom sides and top with remaining chopped roasted hazelnuts and optional gold leaf sheets. Carefully transfer the cake onto a serving plate and top with vegan Ferrero Rocher candies.
- Storage: Store in an airtight container or cover with cling film in the refrigerator. Remove the cake about 2 hours before serving to allow the frosting and ganache to soften to room temperature for best flavor and texture.
Notes
- Roast the hazelnuts ahead of time to intensify their flavor and ensure they are skinless for best texture.
- Chilling the cake layers and frosting makes the cake easier to assemble and decorate.
- The vegan buttermilk is made by combining soy milk and apple cider vinegar, which helps the cake rise and gives a tender crumb.
- Use softened vegan block butter at room temperature for a smooth and fluffy frosting.
- Gold leaf decoration is optional but adds an elegant finish for special occasions.
- Make sure the ganache glaze is at room temperature before pouring to ensure smooth coverage without melting the frosting underneath.
- This cake is best enjoyed within 3 days of preparation for optimal freshness.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
