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Vegan Nut Cake with Almond Milk

Featured in Sweet Treats from My Kitchen.

This moist vegan nut cake is made with almond milk and coconut oil. Ready in just 70 minutes and can optionally be made gluten-free.
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Rehan Magic House Recipes
Updated on Fri, 04 Apr 2025 11:26:14 GMT
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Vegan Nut Cake from a Loaf Tin | magichouserecipes.com

A moist vegan nut cake combines ground hazelnuts with a fluffy dough base made from almond milk and coconut oil. The perfect balance between nutty aroma and light texture makes it a special baking delight.

Essential Ingredients

  • Hazelnuts: For intense nutty flavor
  • Almond milk: Provides moisture and mildness
  • Coconut oil: For soft and smooth texture
  • Apple cider vinegar: Reacts with baking soda for fluffiness
  • Baking soda: As a vegan leavening agent
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Vegan Nut Cake from a Loaf Pan – Moist, Nutty and Simply Delicious | magichouserecipes.com

Path to Perfect Cake

Preparing the base:
Mix almond milk with apple cider vinegar and baking soda until it foams. Stir in melted coconut oil.
Developing the dough:
Mix dry ingredients and combine with the liquid to form a smooth batter.
Baking and finishing:
Bake at 175°C for about 45 minutes. Let rest in the turned-off oven for 10 minutes.

This vegan nut cake is perfect proof that baking can be wonderfully successful even without animal products.

Creative Variations

  • With walnuts or almonds
  • With chocolate chunks or cacao nibs
  • Experiment with cardamom or ginger
  • Bake as muffins or mini cakes

Storage

  • Wrapped in aluminum foil stays fresh up to 5 days
  • Frozen keeps up to 3 months
  • Portion by cutting into slices
  • Store in airtight packaging
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Vegan Nut Cake from a Loaf Pan – Aromatic, Moist and Quickly Made | magichouserecipes.com

Troubleshooting

  • Too dry: reduce baking time by 5 minutes
  • Collapses: bake cake longer
  • Too crumbly: use more coconut oil
  • Sticks to toothpick: continue baking in the oven

Serving Suggestions

  • Dusted with powdered sugar
  • Serve with vegan whipped cream
  • Garnish with fresh berries
  • Enjoy as an afternoon snack

This vegan nut cake is a versatile basic recipe that can be adapted to taste and occasion. The combination of nutty aroma and light texture makes it a popular pastry for any occasion.

Frequently Asked Questions

→ Can I use a different type of nuts?
Yes, you can replace the hazelnuts with walnuts, almonds, or pecans. Just make sure they are finely ground.
→ Is the cake possible without coconut oil?
Yes, you can use neutral vegetable oil as an alternative. The taste will be slightly different, but the cake will remain moist.
→ How long does the cake keep?
In an airtight container at room temperature, the cake keeps for about 4-5 days and stays moist.
→ Can I freeze the cake?
Yes, the cake freezes well. Cut into portions and wrap airtight, it will keep for up to 3 months.
→ Which almond milk works best?
Unsweetened almond milk is ideal. However, you can use any plant-based milk that you enjoy.

Moist Vegan Nut Cake

A wonderfully moist vegan nut cake baked in a loaf pan with almond milk and coconut oil for a delicious treat.

Prep Time
10 Minutes
Cook Time
60 Minutes
Total Time
70 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: European

Yield: 12 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Wet ingredients

01 2/3 cup (150g) coconut oil
02 1 cup (250ml) almond milk
03 2 tablespoons apple cider vinegar
04 1/2 teaspoon baking soda
05 3/4 cup (150g) brown sugar, packed
06 1 teaspoon pure vanilla extract
07 1 teaspoon ground cinnamon

→ Dry ingredients

08 1 3/4 cups flour (1/2 cup buckwheat flour + 1 1/4 cups spelt flour)
09 1 cup (100g) ground hazelnuts
10 1 teaspoon baking powder
11 Pinch of salt

→ For finishing

12 Powdered sugar for dusting

Instructions

Step 01

Preheat your oven to 350°F (175°C) fan/convection. Line a loaf pan with parchment paper, or grease and flour it if you prefer.

Step 02

Gently melt the coconut oil in a small pot over low heat, then set aside to cool slightly while you prepare the other ingredients.

Step 03

In a large bowl, stir together the almond milk with apple cider vinegar and baking soda until it foams up. Add the melted coconut oil and stir until combined. Mix in the brown sugar and vanilla extract until everything is well incorporated.

Step 04

In a separate bowl, whisk together the flours, ground hazelnuts, cinnamon, baking powder, and salt. Add this mixture to the wet ingredients and gently stir just until you have a smooth batter - don't overmix!

Step 05

Pour the batter into your prepared loaf pan and bake for about 45 minutes. Test with a wooden skewer or toothpick - it should come out clean when inserted in the center. For extra moistness, you can leave the cake in the turned-off oven for 10 more minutes.

Step 06

Allow the cake to cool completely in the pan, then remove, dust generously with powdered sugar, and slice into portions to serve.

Notes

  1. For a gluten-free version, add 2 tablespoons of unsweetened applesauce to improve binding when using gluten-free flour alternatives.

Tools You'll Need

  • Mixing bowls
  • Hand mixer or whisk
  • Loaf pan (approximately 9x4 inches or 23x10 cm)
  • Parchment paper
  • Small saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains tree nuts (hazelnuts)
  • Contains gluten (in standard version with spelt flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 230
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~