No-Bake Nutella Cake

Celebrate in Style with this Decadent & Nourishing No-Bake Nutella Cake

Decadent and simple to make, this vegan, no-bake gluten-free cake features whole, simple foods in a body nourishing, delicious package.

Made with cocoa, hazelnut and naturally sweetened with dates, this crowd-pleaser is an elegant addition to any celebration. To make this a perfect dessert, serve right after a night full of laughter with those you love most.

No-Bake Nutella Cake

No-Bake Nutella Cake Recipe

Vegan, Gluten Free

Makes: 6 - 8 servings
Prep Time: 30 minutes
Chill Time: 30 minutes (freezer), 1 - 2 hours (fridge)
Total Time: 60 minutes - 2 hours 30 minutes


No-Bake Nutella Cake
  • 1 1/2 cups raw hazelnuts
  • 1 1/2 cups cups almond flour
  • 3/4 cup unsweetened cocoa powder
  • 24 oz Medjool dates, pitted
  • 3/4 tsp fine sea salt
  • 2 sp pure vanilla extract
Homemade Chocolate Frosting
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup dairy-free butter
  • 1 TSP pure vanilla extract
  • 1 1/3 cup powdered sugar
  • 2 - 4 tbsp unsweetened almond milk (or soy milk)
  • Kosher/flaky salt


  1. Preheat the oven to 350°F.
  2. Line a rimmed baking sheet with parchment paper or a silicone mat
  3. Add hazelnuts to the prepared baking sheet.
  4. Roast for 10 - 15 minutes, until lightly browned and fragrant. Let the nuts cool slightly.
  5. Once warm enough to handle, add hazelnuts to a clean kitchen town and place in a bowl. Rub vigorously to remove the skins from the hazelnuts. There will be some of the skins leftover, which is ok!
  6. Line a 9x5-inch loaf pan with parchment paper, making sure that the ends hang over the edges to create a sling. You can also use an 8x8 inch pan.
  7. Add hazelnuts to a food processor or high-speed blender. Blend until finely ground, but do not overblend to create nut butter.
  8. Add almond flour, dates, cocoa powder, salt and vanilla. Process until you have a sticky dough.
  9. Transfer dough to the lined loaf pan. Use your hands or a spatula to press it into the pan until flat and firm. Chill in the freezer for 30 minutes to set (or in the refrigerator for 1 - 2 hours).

Frosting Instructions:

  1. While the cake is chilling, make the frosting.
  2. Beat dairy-free butter and vanilla extract for the frosting in the bowl of a stand mixer fitted with the paddle attachment until fluffy, about 1 - 2 minutes.
  3. Add sugar, cocoa powder, and milk. Beat until smooth and fluffy, about 2 - 3 minutes.
    • If the frosting is too thick - add more milk 1 TBSP at a time until the desired consistency.
    • If the frosting is too thin - add more powdered sugar 1/4 cup at a time, up to 1/2 cup max, until the desired consistency.
  4. Remove and plate the chilled cake. Frost as desired and sprinkle with coarse flaky salt.


This cake will last in the fridge for up to 2 - 3 days in an airtight container. The unfrosted cake can be stored in the freezer in an airtight container for up to 1 month.

Ready to make it the perfect party?

Celebrate the season hangover-free with our hot toddy or sparkling apple cinnamon mocktail.