Vegan nut cake – refined sugar-free recipe

I love to use ground nuts in vegan cakes because the nuts always loosen up the dough a bit. But what was missing on the blog so far was a recipe for a vegan nut cake. The recipe is super changeable because you can take different nuts depending on your mood. I used ground and chopped hazelnuts and the cake was super moist. Don’t be surprised, I didn’t use any oil or butter in the recipe, because the nuts are oily enough, so you don’t need to add extra fat. Instead of sugar, I used ground dates. I’m really glad I discovered them in the organic food store some time ago because that makes sugar-free baking so much easier.

For the chocolate icing, I used 99% dark chocolate. As the chocolate is quite bitter, I would recommend putting only a little bit over the vegan nut cake, otherwise, the bitter taste will not round off the cake but dominate it.


  • 300 g spelt flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp lemon juice
  • 300 g ground hazelnuts
  • 75 g chopped hazelnuts
  • 100 g ground dates
  • 300 ml oat milk


  • 30 g dark chocolate (99%)
  • 10 g chopped hazelnuts


Preheat the oven to 175 degrees. In a large bowl mix spelt flour, baking powder, baking soda, lemon juice, ground and chopped hazelnuts, ground dates and oat milk. The dough is not so easy to mix, so knead it better with your hands. As the consistency of the dough is rather firm and sticky. Butter a box form (cm) (or use baking paper) and spread the dough evenly in it. Bake in a preheated oven for about 50 minutes. Let the cake cool down and melt the dark chocolate in a water bath and spread it on the nut cake. Decorate with the chopped hazelnuts.

veganer Nusskuchen zuckerfreies Rezept


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