Cacao & Hazelnut Cake Recipe _ Elika Tasker (6)

Cacao & Hazelnut Cake Recipe (Vegan, Gluten-Free)

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cacao & hazelnut cake recipe | Elika Tasker

Cacao & Hazelnut Cake Recipe (Vegan, Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elika


Cacao & Hazelnut Cake is a show-stopper to say the least!!  Your friends and family will be so impressed by the look and taste of this cake they will have ZERO idea that it is a vegan, no-bake cake.  There should be no reason that you can’t enjoy desserts without the guilt and this is a perfect way to do just exactly that!




1 cup almonds

1 cup hazelnuts

1 cup desiccated coconut 

1 pinch salt

2 cups dates (soaked, drained & pitted)

1 tbsp vanilla extract

2 tbsp cacao powder


2 cups cashews – soaked & drained (see notes)

½ cup coconut oil

1 tbsp agar agar (make paste with hot water) or ¼ cup irish moss paste

2 tbsp lecithin (optional – see notes)

1/4 cup rice syrup or coconut nectar

2 cups ripe banana 

3 tbsp raw cacao

For the Topping;

2 tbsp raw cacao nibs

2 tbsp coconut flakes

3 hazelnuts


For the base;

  • In a food processor blend the nuts to chunky pieces then add the remaining ingredients and blend until sticky dough forms
  • Press into the round cake tin lined with cling film that covers the edges and hangs over the top
  • Place the base in the freezer for at least 15 minutes


For the filling;

  • Process all ingredients in a blender until smooth then pour over the base, spread evenly
  • Freeze overnight or place in the chiller to set for 3 hours (see notes)


For the Topping;

  • Really up to you how you would like to decorate but I use coconut flakes around the edge, hazelnuts in the centre and in between the cacao nibs


I use a 9inch springform cake tin for this recipe

Soak cashews for a minimum of 3 hours – for maximum creaminess soak them overnight

The lecithin will help to make the cheesecake silkier but it’s not necessary to bind the ingredients.  I personally like it but feel free to leave it out if you don’t have it.

If you freeze the cheesecake thaw in the refrigerator for 1 hour before serving

Play with your toppings, you have fun with different arrangements but they are not essential because it tastes great without them!

Similar Posts