Vegan Chocolate Hazelnut Praline Cake

A simple pantry chocolate cake is elevated by an easy hazelnut praline and the flavorful addition of Vanns Hazelnut Extract.

Vegan Chocolate Hazelnut Praline Cake

Vegan baking is wonderful for those who don't eat animal products, but it's also great for people who want to whip up a dessert out of common pantry ingredients. There no heavy cream needed, no copious quantities of butter or eggs or milk in this cake -- simply a collection of ingredients that you likely have in your pantry already. An easy praline topping elevates the cake, and Vanns Hazelnut Extract bolsters the classic combination of chocolate and hazelnut. Not too sweet, and full of flavor, this is a dessert you'll be happy to have in your repertoire for an impromptu dinner party or nudge of your sweet tooth.

Spices used in this recipe

Salt, Kosher
Vanilla Extract
Hazelnut Extract
Salt, English Flake Sea



  • ½ cup granulated sugar
  • ⅓ cup hazelnuts



  1. Heat oven to 350°F. To make the praline, toast hazelnuts in a small pan in heated oven until golden and fragrant, about 10 minutes, stirring halfway through. Allow to cool to a manageable temperature and chop coarsely. Line a heatproof surface with foil or a silpat. Heat the ½ cup sugar in a medium, heavy-bottomed skillet over medium heat, swirling occasionally to ensure even melting. Cook until deep golden. Remove from heat and immediately stir in chopped hazelnuts until coated. Pour onto lined surface and cool completely. 
  2. When cool, chop roughly and place in the bowl of a food processor. Pulse until finely chopped and set aside.
  3. To make the cake, grease a 9-inch cake pan and line the bottom with a round of parchment paper. Whisk flour, cocoa, baking soda, sugar, and salt together in a medium bowl. Whisk together water, oil, vanilla, hazelnut extract, and vinegar together in a small bowl. 
  4. Pour wet ingredients into dry ingredients and whisk to combine, until mixture is smooth and without lumps. Add half of the ground praline mixture and stir to combine evenly. 
  5. Pour cake batter into prepared cake pan and tap on the counter a few times to release air bubbles. Sprinkle the top of the cake evenly with the remaining praline, and top with a few pinches of Vanns English Flake Sea Salt.
  6. Bake for 25-35 minutes, until cake tester inserted in the middle of the cake comes out clean. Allow to cool to room temperature on a wire rack before removing from pan.

Makes 1 cake, serving 8-12. 

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