Vegan Chocolate & Rich Hazelnut Cake



1½ cups Mylk Made Rich Hazelnut Mylk
1 tsp vinegar (white or apple cider)
½ cup vegetable oil 
¾ cup granulated sugar
1 cup plain flour (or for a Gluten Free alternative, use ½ cup GF flour & ½ cup ground almonds)
⅓ cup cocoa powder
½ tsp baking powder
½ tsp baking soda


200ml coconut cream
150g dark chocolate


Hazelnuts, chopped



  1. Preheat the oven to 180°C and line a cake tin with baking paper (1x22cm or 2x15cm tins).

  2. Make Hazelnut Mylk as per label instructions and then add vinegar, set aside for 5 minutes.

  3. In a large bowl, place the Hazelnut Mylk mixture, oil and sugar and whisk together to combine. 

  4. Add the remaining dry ingredients and whisk together. Transfer to prepared tin.

  5. For a 22cm tin, bake for 35-45 minutes, until a knife inserted comes out clean. For a 15cm tin, 15-20 minutes.

  6. Meanwhile, make the ganache. Place coconut cream and chocolate in a small pot on low heat and whisk continuously until smooth. Transfer to a bowl and place in the fridge until needed.

  7. Once cake has baked, allow to cool completely before decorating. Use a spoon to swirl the ganache onto the cake and finish with some chopped hazelnuts.


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