VEGAN Mini Chocolate Hazelnut Bundt Cakes – with a decadent, no-mess, pour-over chocolate icing.
Is it just me or does everyone’s heart skip a beat when they hear ‘chocolate’ and ‘hazelnut’ in one sentence? To be honest, I didn’t know what hazelnuts were until my first taste of Nutela. I think I was about 8 or 9 years old when our uncle brought us a jar from Paris. My mother, clearly knowing the mischief her wee ones were capable of, hid the jar in the highest shelf, behind a ton of other stuff, but the second she left home for work, we’d be there, working together as a team, aged 8 and 6 respectively, climbing, grabbing and sneaking spoonfuls sans remorse. Even then, I could only gauge the flavor of hazelnuts by omission – mentally subtracting the familiar taste of chocolate from the cult-crazed chocolate hazelnut spread – a significance of which I remained blissfully unaware of. All I knew was that it was delicious. And I had to have it.
Since then, chocolate and hazelnuts have been my thing. Chocolate mostly, but I find a way to sneak in a handful of hazelnuts whenever I possibly can.
So when the time came for me to take these brand new (ahem! scored at a garage sale) mini bundt tins, I knew it had to be chocolate cake. It was an easy choice, because I always have atleast two forms of chocolate in my pantry and I had just snagged a bag of raw hazelnuts from the store that week. So, bundt away, I did! I tweaked the recipe for this delicious Coconut Cake and turned it into a chocolate one by swapping an ingredient here and there, but little did I expect the brilliance of the resulting bake.
I now absolutely adore these cakes because:
- They are incredibly decadent, soft and spongy without any eggs or dairy. I swear, the softness will surprise you.
- They are like perfectly portioned mini cakes that stay moist longer – I always hate that once a full cake is sliced, it begins to dry out faster. (I’d still stick to eating just one a day – for goodness’ sake!)
But the best part about this VEGAN Mini Chocolate Hazelnut Bundt Cakes is the chocolate ganache topping. With just a touch of agar agar, the chocolate sets to a perfect sheen without needing too much drip-waste while pouring. Absolutely hassle-free, simple and elegant.
If you chose to bake these mini cakes as a regular cake, wait for the ganache to thicken at room temperature till reaches a spreadable consistency. Then frost the cake normally.
If there’s one thing in the world I can count on with irrefutable confidence, it’s the simple, unmistakable pleasure that only a chocolate cake can bring. Dig in, and enjoy the decadence you created, with nary an effort. A lazy hour’s task, if you will.
And don’t forget to lace the tops with roasted hazelnuts. ‘Chocolate’ and ‘Hazelnuts’ – matched for eternity in blissful deliciousness.
When you make these delicious VEGAN Mini Chocolate Hazelnut Bundt Cakes (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
Shaweta Malik says
Oh my god these cakes look divine and I just feel like eating them right from this picture. Anything with chocolate and hazelnut I just love it but this looks amazing. I am a silent observer of your blog. I tried your curried garlic pasta and my little one who isn’t yet 2 years old loved that pasta. I really adore your pictures. You make them look so good that anyone can’t wait to try them. Will def try these cakes over this weekend.
Tina Dawson says
Awww thank you so very much Shaweta! I am so, so glad your kid liked the pasta! I can’t wait for you to try these mini cakes as well!
Andrea says
Oh my, these cakes are totally adorable and look so delish! Chocolate and hazelnut is just the best combo ever for a dessert!
Tina Dawson says
Thank you Andrea!
Wajeeha says
Such lovely photography…and the bundt cakes looking amazing…I LOVE hazelnut and chocolate together 🙂
Gabi says
This will be the perfect chocolate cake for my chocolate loving, vegan daughter. I love the fact that with the help of agar agar, the chocolate sets to a perfect sheen without producing too much drip-waste while pouring.
Tina Dawson says
Agar agar is absolute magic!
Valentina says
Yes, my heart most definitely skips a beat when I hear chocolate+hazelnut! This recipe sounds AMAZING! You photos are always so gorgeous. I just scheduled to pin several from this page. 🙂
Tina Dawson says
Thank you so very much, Valentina!
Amanda says
For sure, chocolate and hazelnuts are one of my favorite flavor combinations, and this looks so lovely for the fall. Definitely making this soon! Can’t wait.
Jamielyn says
The perfect sweet treat for chocolate lovers! Yum!
Tina Dawson says
Absolutely it is!!!