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    Home » Recipes » Cakes

    Easy Vegan Nut Cake

    Written by Kathrin (Leave a Comment)

    This easy vegan nut cake tastes heavenly, even without eggs, butter, or milk. The recipe persuades even those who don't eat a plant-based diet.

    vegan-nut-cake

    Hello, dear readers! I know, it's hard to believe that this easy nut cake is vegan. No eggs, butter, or milk - but soooooo delicious!

    Jump to:
    • Taste and Occasion
    • Ingredients
    • How to make the Vegan Nut Cake
    • Top Tip
    • Recipe Card
    • Vegan Nut Cake
    • Variations
    • Nutrition
    • Reviews

    Taste and Occasion

    A vegan nut cake recipe that is easy to make, is already wonderful. You don't need extravagant substitute ingredients. And: The result does not have to hide behind the traditional nut cake - guaranteed! This nut cake without egg and milk tastes wonderfully aromatic and is super moist and fluffy. So just the thing if you want to bake without animal ingredients, suffer from allergies, or just have an egg deficiency 😉 .

    nut-cake-without-eggs-milk-butter

    Ingredients

    To make the delicious nut cake vegan, I just created a kind of mixture of the classic as well as my vegan lemon cake. The basic ingredients of any sponge cake are usually eggs, milk and butter. My vegan nut cake is baked with oil as the butter substitute. Instead of eggs, the dough contains a combo of vegetable yogurt, acid and baking soda. I'll tell you: it may sound a bit unusual, but it tastes incredible! Nobody will notice that this nut cake is vegan. It's just lovely and moist, fluffy, delicious!

    Check out my other similar recipes!
    • Vegan Carrot Cake
    • Moist zucchini and hazelnut cake
      Zucchini Nut Cake
    • Vegan Banana Bread Recipe
    • cake with walnuts almonds or hazelnuts and chocolate
      Nut Cake with Chocolate

    The dough becomes fluffy if you use sour ingredients like buttermilk, fruit vinegar, lemon juice, and baking soda. If you have tried this principle before (for example, with chocolate cake), you can imagine that this vegan nut cake will also be moist.

    moist-nut-cake-without-milk

    How to make the Vegan Nut Cake

    Let's get started with this fantastic vegan nut cake recipe: First of all, preheat the oven to 350°F/175°C and grease a small springform pan (8-8.5 in/ 20-22 cm) or loaf pan. Dust with a bit of flour. Now, mix all the dry ingredients except for the sugar. In a second bowl, whisk together oil, soy milk, vinegar, and sugar until the ingredients are well combined. After that, add dry to wet ingredients and mix everything briefly but vigorously.

    Then, it's time for pouring the dough into the prepared pan, smooth it out, and bake for about 30-35 minutes. Do a stick test to see if it is cooked through. Important to know: the cake will remain quite moist. Let your cake cool and dust it with powdered sugar or decorate with chocolate icing as desired. To do this, gently melt the finely chopped chocolate glaze with the oil and spread it over the cake. Sprinkle with chopped nuts and enjoy your vegan dessert.

    easy-vegan-nut-cake-recipe

    Top Tip

    Recipe Recommendation

    Vegan Carrot Cake

    Deliciously moist but without animal ingredients: This vegan carrot cake without egg, butter and milk is in no way inferior to the classic!

    Some nut cake recipes without egg, milk and butter rely on semolina, applesauce, chia seeds, or banana. Which then, of course, also influences the taste of the vegan nut cake. But there is a much simpler way! You have what you need for my vegan cake recipe with nuts at home anyway. Instead of soy milk, oat or almond milk is also suitable, instead of vinegar, lemon juice fits and nuts and almonds taste great.

    cake-with-nuts

    Recipe Card

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    Vegan Nut Cake

    Very quick, easy recipe for a moist nut cake without eggs, butter or milk. Delicious!
    Prep Time15 mins
    Baking Time30 mins
    Calories: 308kcal

    Equipment

    • 1 springform pan (8 in/ 20 cm)

    Ingredients

    For the dough

    • 200 grams (1 ⅔ cups) all-purpose flour
    • 200 grams (1 ⅘ cups) roasted ground hazelnuts
    • 1 teaspoon baking soda
    • 2 teaspoons baking powder
    • 1 tablespoon baking cocoa, to taste
    • 160 grams (¾ cup) sunflower oil, or canola oil
    • 230 milliliters (1 cup) soy milk, or oat/almond milk
    • 1 tablespoon apple cider vinegar
    • 170 grams (⅘ cup) brown sugar, or cane sugar/erythritol

    For the decoration

    • 100 grams (⅔ cup) dark chocolate, coarse amount
    • ½ teaspoon coconut oil, optional
    • 2 tablespoons hazelnuts

    Instructions

    • Preheat the oven to 350°F/175°C and grease a small springform pan (8-8.5 in/ 20-22 cm) or loaf pan and dust with a bit of flour.
    • Mix all the dry ingredients except for the sugar. In a second bowl, whisk together oil, soy milk, vinegar and sugar until well combined. Add dry to wet ingredients and mix everything briefly but vigorously.
    • Pour the dough into the prepared pan, smooth it out and bake for about 30-35 minutes. Do a stick test to see if it is cooked through. However, the cake will remain quite moist.
    • Let cake cool and dust with powdered sugar or decorate with chocolate icing as desired. To do this, gently melt the finely chopped chocolate glaze with the oil and spread it over the cake. Sprinkle with chopped nuts.

    Ingredient substitutions

    Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

    Variations

    I usually use a small amount of cocoa in the dough and plain icing. If you prefer it pure, omit both. And there are many more possible variations: With xylitol or erythritol, it becomes a vegan nut cake without sugar. I would recommend the brown alternative, which tastes slightly like caramel. If it should be a flourless cake, just take a more significant amount of nuts. Your cake will become highly moist. And low carb. And gluten-free. But beware: The consistency also changes due to the missing eggs combined with the missing gluten.

    Well, what do you say: Do the "all-eaters" 😉 among you also give this recipe a chance? You won't regret it, I promise! Like with the apple pie, crumble cake, cheesecake, or chocolate banana bread. And all nut-lovers should also love my zucchini cake or cherry cake with nuts for example.

    This easy vegan nut cake tastes heavenly, even without eggs, butter, milk. The recipe convinces even those who don't eat a plant-based diet.This easy vegan nut cake tastes heavenly, even without eggs, butter, milk. The recipe convinces even those who don't eat a plant-based diet.This easy vegan nut cake tastes heavenly, even without eggs, butter, milk. The recipe convinces even those who don't eat a plant-based diet.

    Nutrition

    Nutrition Facts
    Vegan Nut Cake
    Amount Per Serving
    Calories 308 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 3g19%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 10g
    Cholesterol 1mg0%
    Sodium 82mg4%
    Potassium 158mg5%
    Carbohydrates 26g9%
    Fiber 3g13%
    Sugar 13g14%
    Protein 4g8%
    Vitamin A 59IU1%
    Vitamin C 2mg2%
    Calcium 77mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    • About Kathrin & Jan

      It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!

      Kathrin & Jan

      Get to know us. →

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    Hi, we're Kathrin & Jan!

    It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

    Welcome and enjoy our blog!
    Learn more about us. →

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