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
Scale
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.
