If you adore the luxurious combination of nuts and chocolate, you are in for an incredible treat with this Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe. This cake brings together a moist hazelnut sponge, silky chocolate ganache, and velvety vegan frosting to create a dessert that feels fancy yet is surprisingly simple to make. Whether it’s a special occasion or a weekend indulgence, this cake delivers that irresistible Ferrero Rocher-inspired flavor in every bite, making it a true crowd-pleaser and a personal favorite of mine to share with friends and family.
Ingredients You’ll Need
This Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe depends on a handful of simple, thoughtfully selected ingredients that come together to create its signature rich texture and flavor. Each item plays its role, from the roasted hazelnuts providing toasty depth to the soy milk and apple cider vinegar creating that perfect vegan “buttermilk” tang in the batter.
- Roasted hazelnuts (skinless) 100 g: These bring the warm, nutty base flavor and a touch of crunch when chopped finely for layering.
- Soy milk 355 ml: Used with apple cider vinegar to mimic buttermilk, providing a tender crumb to the cake.
- Apple cider vinegar 20 ml: Reacts with baking soda to help the cake rise beautifully while adding subtle brightness.
- Sunflower oil 75 g: Ensures the cake stays moist without overpowering the delicate nutty notes.
- Vanilla extract 2 teaspoons: Adds warmth and aroma that complements the chocolate and hazelnut perfectly.
- Soft brown sugar 220 g: Gives the cake a rich, caramel sweetness and lovely color.
- Plain flour 320 g (sifted): The structural backbone of the cake for that tender yet sturdy texture.
- Cornflour 16 g (sifted): Lightens the crumb so it isn’t too dense.
- Baking powder 2 ½ teaspoons: Key to giving the cake a wonderful rise.
- Baking soda 1 teaspoon: Works with vinegar to create a light, fluffy texture.
- Sea salt ¼ teaspoon: Enhances all the other flavors.
- Coconut whipping cream 200 g (chilled): Forms the luscious base for the vegan ganache and frosting.
- Vegan dark chocolate 200 g (finely chopped): Creates a deeply indulgent ganache and frosting.
- Vegan block butter 200 g (softened): Adds creaminess and richness to the frosting.
- Icing sugar 70 g: Sweetens and smooths the frosting beautifully.
- Roasted hazelnuts 40 g (finely chopped): Sprinkled between layers and on top for crunch and decoration.
- Chocolate fudge sauce 40 g: Mixed into the ganache glaze for extra depth and sheen.
- Gold leaf sheets (optional): For that elegant, show-stopping finish.
- Vegan Ferrero Rocher: Used as delightful toppers to reinforce the theme and wow your guests.
How to Make Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe
Step 1: Prepare Your Vegan Ferrero Rocher Ahead of Time
If you’re planning to decorate the cake with vegan Ferrero Rocher, it’s best to make them in advance. This way, they’ll be perfectly set and ready to crown your masterpiece, adding that authentic and irresistible finishing touch that’s sure to impress.
Step 2: Create the Hazelnut Sponge Cake
Preheat your oven to 180°C (356°F). Line three 6-inch cake tins with parchment and lightly grease the sides. Blitz roasted hazelnuts in a food processor until finely ground or chop by hand for a bit more texture. Prepare vegan “buttermilk” by mixing soy milk with apple cider vinegar and letting it sit for 10 minutes before whisking in sunflower oil and vanilla extract. In a large bowl, combine ground hazelnuts with flour, cornflour, soft brown sugar, baking powder, baking soda, and sea salt. Fold in the wet ingredients gently until smooth. Divide the batter between tins, bake for 35-40 minutes until a skewer comes out clean. Let cool in pans before transferring to a wire rack. Refrigerate to make them easier to assemble and frost.
Step 3: Make the Rich Chocolate Frosting
Chop the vegan dark chocolate finely and place it in a heatproof bowl. Gently heat the coconut whipping cream until it just simmers, then pour over the chocolate. Let it melt for 2-3 minutes, then whisk until silky smooth. Chill briefly before whipping again for a fluffy texture. Gradually whisk in softened vegan butter, adding icing sugar to sweeten and stabilize the frosting. This frosting is the perfect balance of creamy and chocolaty, ready to complement the nutty sponge beautifully.
Step 4: Assemble Your Cake
Level the cakes by trimming any domes for even layers. Place a dab of frosting on your turntable to anchor the first layer, spread frosting atop, and sprinkle with chopped roasted hazelnuts. Repeat layering, finishing with the final cake layer. Cover the entire cake with the remaining frosting, smoothing sides and top with a cake scraper for a clean finish. Chill the cake while you prepare the ganache glaze.
Step 5: Prepare and Apply the Chocolate Ganache Glaze
Finely chop dark chocolate and set aside. Warm coconut cream until it simmers and pour it over the chopped chocolate. Let it rest then stir until smooth, blending in the vegan chocolate fudge sauce. Allow the glaze to cool slightly to room temperature for easier pouring. Place your cake on an inverted cake tin over a large bowl to catch drips, then pour the glaze evenly over the cake letting it cascade down. Mark a line around the base for easy removal once set. After the glaze thickens a bit, decorate with chopped hazelnuts and optional gold leaf. Carefully transfer your cake to a serving platter and top with vegan Ferrero Rocher chocolates for that wow factor.
How to Serve Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe
Garnishes
Freshly chopped roasted hazelnuts and vegan Ferrero Rocher chocolates are the perfect garnishes for this cake, adding beautiful texture and elevating the visual appeal. If you want to take it a step further, delicate gold leaf sheets make an elegant statement that really impresses.
Side Dishes
Pair this cake with fresh berries or a vibrant fruit compote to cut through the richness and add bright, complementary flavors. A cup of strong black coffee or a rich vegan hot chocolate also balances the sweet, nutty notes wonderfully.
Creative Ways to Present
Serve this cake on a beautiful cake stand surrounded by scattered toasted hazelnuts and a drizzle of vegan chocolate fudge sauce for an inviting look. You could also slice and serve it as petite layered cakes in individual glass jars for a fun, modern twist at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe fresh by storing it in an airtight container in the refrigerator. This helps maintain the delicate texture of the frosting and ganache for up to 3-4 days.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap and foil to prevent freezer burn, and freeze for up to one month. Thaw it overnight in the fridge before serving for the best texture and flavor.
Reheating
Since this is a chilled, ganache-covered cake, reheating isn’t recommended. Instead, allow the cake to warm to room temperature for about two hours before serving, so the frosting softens to its lush, creamy perfection.
FAQs
Can I substitute other plant milks instead of soy milk?
Absolutely! Almond, oat, or cashew milk all work well, but soy milk’s protein content gives a nice structure to the cake. Just ensure it’s unsweetened for best results.
Do I have to use coconut whipping cream for the ganache?
Coconut whipping cream is ideal because of its fat content and ability to whip, but if you’re allergic or want to try something else, look for other vegan cream alternatives with similar fat percentages.
How long should I chill the cake before decorating?
Chilling the cake for a few hours or overnight is best. It firms up the layers, making them easier to handle and helps the frosting adhere better, giving you a cleaner finish.
Can I prepare the cake without the vegan Ferrero Rocher topping?
Definitely! The vegan Ferrero Rocher chocolates are optional but highly recommended. If you skip them, you can decorate with extra hazelnuts or a dusting of cocoa powder instead.
Is this recipe suitable for nut allergies if I omit hazelnuts?
Since hazelnuts are central to the flavor and texture of this cake, it’s not the best choice for those with nut allergies. However, you could experiment with seeds like sunflower or pumpkin seeds, but keep in mind the taste will differ significantly.
Final Thoughts
This Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe is a decadent celebration of chocolate and nuts brought together in a way that’s both elegant and entirely plant-based. I promise, once you try this cake, it will become a cherished classic in your dessert repertoire. So why not go ahead and bake it for your next special gathering? Your friends and taste buds will thank you for it!
Print
Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan / Plant-Based
- Diet: Vegan
Description
This Vegan Ferrero Rocher Cake is a decadent hazelnut sponge layered with smooth chocolate frosting and topped with a glossy chocolate ganache glaze. Made with roasted hazelnuts, dairy-free coconut cream, and vegan dark chocolate, it’s a perfect plant-based dessert that offers rich, nutty flavors and a luscious, creamy texture. Ideal for special occasions or as an indulgent treat, this cake combines the nutty crunch of Ferrero Rocher-inspired decorations with a moist and fluffy sponge.
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 your vegan Ferrero Rocher candies ahead of time if you plan to use them for decorating the cake to ensure they’re ready when needed.
- Preheat Oven and Prepare Pans: Set your oven to 180°C (356°F). Line the bases of three 6-inch cake tins with parchment paper and lightly spray the sides with oil to prevent sticking.
- Grind Hazelnuts: Using a food processor, blitz the roasted hazelnuts until finely ground. If you don’t have a processor, chop them finely with a knife.
- Make Vegan Buttermilk: In a jug, combine soy milk and apple cider vinegar. Stir and let sit for 10 minutes to curdle. Then whisk in sunflower oil and vanilla extract to complete the wet mixture.
- Mix Dry Ingredients: In a large bowl, combine the finely ground hazelnuts, sifted plain flour, cornflour, brown sugar, baking powder, baking soda, and sea salt.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture, and gently fold together with a spatula until smooth batter forms.
- Bake the Cake Layers: Divide the batter evenly among the three prepared cake tins. Bake for 35-40 minutes. Use a skewer to check doneness—it should come out clean. After baking, cool in tins for 15-20 minutes, then transfer to a cooling rack. Refrigerate the cakes in an airtight container until ready to decorate; chilling for a few hours improves handling.
- Prepare Chocolate Frosting – Heat Coconut Cream: Finely chop the chocolate and place it in a heat-resistant bowl. Warm the coconut cream in a saucepan over medium heat until it gently simmers.
- Create Ganache Base for Frosting: Pour the hot coconut cream over the chocolate. Let sit uncovered for 2-3 minutes, then stir gently until smooth. Use an electric whisk to whip for 2 minutes. Chill the mixture for 15-20 minutes.
- Whip Frosting: After chilling, place the mixture in a bowl or stand mixer and whip for an additional 2 minutes until light and airy.
- Add Vegan Butter and Icing Sugar: Incorporate softened vegan butter one tablespoon at a time, whisking to combine until frosting is soft and fluffy. Finally, add icing sugar and whisk until fully blended.
- Even Out Cake Layers: If needed, trim any domed tops off the cake layers with a knife to create flat, even surfaces for stacking.
- Assemble the Cake: Reserve about two-thirds of the frosting for outer coating. Place a small amount of frosting on a cake turntable to secure the first cake layer, then spread a layer of frosting evenly on top. Sprinkle about 2 tablespoons of finely chopped roasted hazelnuts over the frosting. Repeat with the second layer and then place the third cake layer on top.
- Crumb Coat Cake: Spread the remaining frosting evenly over the top and sides of the cake. Use a cake scraper to smooth the surface perfectly. Chill the cake in the refrigerator while preparing the glaze.
- Prepare Chocolate Ganache Glaze: Finely chop the chocolate and place in a heatproof bowl. Heat coconut cream gently until it simmers, then pour over chocolate and let sit for 2-3 minutes. Stir until smooth, then mix in the chocolate fudge sauce. Let the glaze cool to room temperature for 10-15 minutes.
- Glaze the Cake: Place the cake on an overturned cake tin set inside a large bowl to catch drips. Pour the room-temperature glaze over the top, allowing it to flow down the sides fully covering the cake. Mark a line at the base to easily remove from the tin once set.
- Set the Glaze and Decorate: Let the glaze set for about 5 minutes until it stops running. Decorate the bottom sides and top of the cake with the remaining chopped hazelnuts and optional gold leaf sheets. Carefully transfer the cake to a serving plate and top with vegan Ferrero Rocher candies.
- Storage: Store the cake in an airtight container or cover with cling film and keep refrigerated until a few hours before serving. Remove from the fridge about 2 hours in advance to allow the frosting to soften to room temperature.
Notes
- Chilling the cakes before frosting makes them easier to handle and decorate.
- Using coconut whipping cream keeps the frosting and ganache dairy-free and vegan-friendly.
- Roasting your own hazelnuts and removing their skins intensifies the nutty flavor.
- Gold leaf sheets on top add an elegant decorative touch but are optional.
- Make the vegan Ferrero Rocher candies a day ahead to ensure they are firm and ready for cake decoration.
- Use parchment paper and oil spray in cake tins to prevent sticking and ease cake removal.
