For all your celebrations, this rich, fudgy, Vegan Chocolate Hazelnut Cake with Whipped Ganache cake will even have omnivores begging for more. This vegan chocolate cake is perfect for dark chocolate lovers. This cake is vegan. | Thanks to Rodelle Kitchen for gifting Vanilla And Bean a bottle of their Vanilla Extract.
Table of Contents
About this Vegan Chocolate Hazelnut Cake
The Vegan Chocolate Cake bakes up beautifully with a tender, fudgy crumb. The icing, a whipped ganache, comes together quickly with a rest in the fridge while the cake is baking. Made with full-fat coconut milk, I promise, for coconut haters, they’ll never know. A double batch may be in order. It’s almost like a mousse. You’re not going to believe it!
Brush each layer with a boozy Frangelico simple syrup, then ice the cake to your heart’s content. Make it a two-or-four layer, whatever you have time for. Finish with toasted hazelnuts to add a bit of texture to this rich vegan chocolate cake.
A Little Reflection
It’s been two years, y’all. Two years since I started this little blogging journey. I’d just left my career of nine years. The change had been a long time coming, but it took me several years to finally garner the courage.
I finally realized, through much reflection and work, there was nothing I could do except walk away from a career at one time I saw myself doing for the rest of my life. The overwhelm and stress was too much.
I took the leap and a much-needed respite. After much learning, commuting, hard work and applying new skills, Vanilla And Bean was born.
That was two years ago.
Your Support Means so Much
The time has whisked by and I couldn’t be more grateful for this new journey. One that has presented challenges, tremendous learning curves, and hard decisions. But it’s also given me so much more freedom than I ever thought possible. The freedom to create, make and carve a path of my own. I feel like I’m opening a gift each and every day.
Some of you have been with Vanilla And Bean since its infancy. Even Vanilla And Bean’s newest readers have jumped in with both feet as if you’ve been here all along. Thank you for your support, trusting, encouragement, and sincerity.
I never knew this blog and my favorite social media, Instagram, would connect me with people just down the road and across the ocean. A few, I’ve met. Others, I can hardly wait.
So this cake is for y’all. For each and every one of you. For your comments, emails, likes, follows and sharing. Thank you for your time, enthusiasm for good food, love, and support. Getting to know y’all has been the most fun, even those of you who enjoy with silent support. I’m looking at you too, with a full heart.
Vegan Chocolate Cake with Whipped Ganache is as rich and chocolatey as you can imagine with a hint of booze for good measure. It makes a fabulous vegan birthday cake, or for any celebration, really!
How to Make Vegan Chocolate Cake
- First, for the ganache: gently heat the coconut milk, salt, and hazelnut liquor and pour over chocolate. Then pour the heated milk over top. Allow to set for one minute, then gently stir to incorporate Pop in the fridge while you prepare the cake.
- Second, while the oven is preheating, prepare the pans and toast the hazelnuts.
- Third, using two separate bowls prepare the wet and dry ingredients then whisk the ingredients together. Divide batter into pans and bake.
- Next, make the simple syrup while the cakes bake.
- Last, assemble the cake in four layers, brushing each layer with simple then slathering on the ganache.
Top the cake with toasted hazelnuts and enjoy!
A Few Recipe Notes
- The *taste* of coconut oil or milk is not detectable. If it were, this would be a coconut chocolate cake and I would have had to name it so. The chocolate masks its flavor. All the reason to call this a chocolate cake!
- Veg News lists many vegan chocolate brands. Find what’s at your market and use it! Green & Black’s, Theo, Endangered Species, are excellent.
- Hazelnut flour can be purchased. However, to DIY, toast the hazelnuts first at 325F for about 8-10 minutes, then process them in a food processor until a fine meal is formed. Use them as written in the recipe.
- If chocolate extract is unavailable, vanilla extract can be used.
More Chocolatey Rich Desserts to Love
- Vegan Dark Chocolate Shortbread Cookies
- Homemade Chocolate Espresso Brownies – gluten free + vegan
- Chocolate Pots de Creme
- Cheat’s Chocolate Hazelnut Mousse – by Kitchen Confidant
- Spiked Orange Hot Chocolate
- Chocolate Pudding – by The Bojon Gourmet
Vegan Chocolate Hazelnut Cake with Whipped Ganache Recipe
Ingredients
For the Ganache:
- 1 3/4 C High Quality Vegan Dark Chocolate 72% or 74%, rough chopped into 1/2" pieces or smaller (the smaller the better - see note on vegan chocolate).*, 240g
- 1 1/3 C Full Fat Coconut Milk whisked to incorporate the fat and liquid, 307g, the canned variety
- 1/8 tsp Sea Salt
- 2 tsp Hazelnut Liquor I use Frangelico
For the Cake:
- 3/4 C Raw Hazelnuts for decorating, 105g
- 1 2/3 C Nut Milk 380g, I use homemade cashew
- 1 Tbs Apple Cider Vinegar
- 1 1/2 C + 1 Tbs All Purpose Flour 225g
- 1/2 C + 2 Tbs Hazelnut Flour ** 72g, see note
- 2/3 C Organic Cane Sugar 145g
- 1/2 C Dutch Process Cocoa unsweetened (I use Rodelle), 50g
- 1 1/2 Tbs Organic Cornstarch
- 1 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/3 C + 2 Tbs Coconut Oil virgin, unrefined, melted and at room temp., 80g
- 1 1/2 tsp Vanilla Extract
- 1 1/4 tsp Chocolate Extract *** see note
For the Simple Syrup:
- 3 Tbs Evaporated Cane Sugar
- 3 Tbs Water
- 2 Tbs Hazelnut Liqueur
Instructions
For the Ganache (yields about 2 C or 500g):
- Place the chocolate in a medium mixing bowl. Set aside. In a small saucepan add the coconut milk, salt, and hazelnut liquor. Whisk to break up any clumps of fat. Heat the milk mixture on medium-high heat until it scalds (tip: watch for bubbles to form around the outer edge of milk, this is 180F or 82C). Watch the milk closely as you don't want it to boil over. This can happen quick!
- Pour the milk over the chocolate. Give the bowl a shake to make sure the chocolate is covered. Let sit for 2 minutes - this is required (set a timer). Stir gently to incorporate the milk and chocolate. Be patient here. This could take a few minutes. Once all the chocolate is melted and the ganache is smooth, place a piece of plastic wrap directly over the top of the ganache. This will eliminate a skin forming over the top. Pop in the fridge for one hour while you prepare and bake the cake.
For the Cake:
- Spray 2, 6" (15cm) cake pans with pan spray. Line each with a round of parchment, then spray again, this time making sure the sides are sprayed too. Set aside. Preheat oven to 350F (180C).
- While the oven is preheating, toast the hazelnuts. These will be used to decorate the cake. Check hazelnuts at 8 minutes, then again at 10. They can go from toasty to burned fast, so keep an eye on them. Set aside to cool, then rough chop.
- In a medium spouted mixing bowl, whisk the nut milk and apple cider vinegar. Set aside while you mix the dry ingredients.
- In a large mixing bowl, sift the all-purpose and hazelnut flour, sugar, cocoa, cornstarch, baking soda, and salt. You'll have some chunky bits of hazelnuts left in the sifter, so toss those in with the batter. If there are any large chunks, do not incorporate those into the cake. Whisk thoroughly. Set aside.
- To the milk mixture, add the coconut oil, and extracts. Whisk. Pour the wet ingredients into the dry ingredients. Gently stir until there are no more dry bits showing. The mixture will be thick.
- Divide equally into the prepared baking pans. Use an offset spatula to smooth the batter.
- Bake for 38-40 minutes. A toothpick should come out clean, with only a few bits of dry batter attached when done. Cool in pans for 20 minutes. Turn out on to a cooling rack to cool completely before icing or storing. Keep the parchment on the bottoms of the cake on. If holding overnight or freezing, wrap tightly in plastic wrap. Double wrap if freezing (freeze up to two weeks).
For the Simple Syrup:
- In a small saucepan add the sugar and water. Bring to a boil and cook until the sugar is dissolved. Pour into a lidded container and stir in the hazelnut liqueur. Store in the refrigerator until ready to use.
Finish the Ganache:
- While the cake is cooling, remove the ganache from the refrigerator. With a whisk attachment on a stand mixer, whip ganache on medium-high speed for 3 - 4 minutes or until light and airy. You'll want to make sure it's not runny, but not so thick it's difficult to spread. Somewhere in-between. It will thicken quickly so keep an eye on it. At this point, depending on the temperature of your kitchen, you can leave the ganache on the counter until ready to use or pop it in the fridge. It needs to stay soft enough to spread, but you don't want it to start melting. Be patient here. Ganache can be fussy with regards to temperature, but it's worth the effort. If at anytime the ganache starts to get too warm and begins to get too soft to work with, pop it back in the refrigerator for 15 minutes, (this includes the entire cake if needed) then carry on.
To Assemble:
- Find a piece of cardboard and cut it to 6" (15cm) round. This will help support the cake while putting it together. Have some parchment ready to set the sliced layers on. Be sure to handle the cake gently, supporting it with a spatula as you move it around. For a two or four layer cake, gently slice off the dome of each layer using a serrated knife. A cake stand is helpful here, turning as you let the knife do the work. Cutting off the tops yields a flat top cake. Snack on the cutoffs or freeze them to make bon bons or cake pops later.
- Slice each half of cake into two equal rounds using a serrated knife. Set aside on parchment paper. Save one of the parchment-lined pieces for the top layer, bottom up. Carefully, take the bottom of one of the rounds and place it upside down on the cardboard support. Remove the parchment. Brush the top with the simple syrup, covering the entire top. I do this twice for each layer. Smooth about 4 Tbs of ganache over the layer. Don't use more else there may not be enough icing to finish the cake. Repeat with each layer until the top layer is placed on.
- After placing the top layer of cake, put your hand, flat, on the top of the cake. Press gently, yet firmly, down making sure the cake is symmetrical and the layers are aligned. Make adjustments now if needed. At this point, the ganache is probably warming up and your layers may seem to be sliding. Pop the entire cake in the fridge for about 15 minutes so the ganache can firm up again.
- Brush two coats of simple syrup over the top layer. You are now ready for the crumb coat which is a thin base layer of ganache that is the foundation of the final coat of ganache. Place about 1/2 C ganache on top on the cake. Begin working the ganache using an offset spatula to smooth and move the ganache over the sides of the cake. The crumb coat should be thin enough to see the cake layers on sides and top. Refrigerate for 30 minutes.
- For the final coat, add a heaping scoop of ganache on top of the cake. Start smoothing out the top of the cake first then moving to the sides. Use a pallet knife to smooth the ganache around all sides of the cake, stopping to patch areas that need more.
- Finish the cake by sprinkling the rough chopped toasted hazelnuts over the top and on the sides.
- Transfer the cake to a cake stand by sliding a large offset spatula under the cake. Very gently, lift the cake and place it on a cake stand. Gently slide the offset spatula out from under the cake. To cut the cake, dip a large knife into very hot water. Wipe it dry then cut the cake. Do this for each cut you make for flawless cuts. Serve immediately.
- To store the cake, place plastic wrap directly on the exposed cake, then cover the top and other sides with a cake cover or plastic wrap. Store in the refrigerator if warm in the kitchen, or on the counter if the kitchen is cooler. But always serve at room temperature for a more pleasant mouthfeel. Store for up to three days.
Izzy @ She Likes Food
Happy 2 years blogging!!! That’s awesome! It really is so hard to walk away from one career not knowing how the next one will work out, but it looks like it turned out to be a great decision for you! And for everyone else who reads your blog because they get to see beautiful cakes like this now! This cake is seriously amazing looking and I think it is the perfect way for you to celebrate this blogging milestone :)
Traci
Thank you Izzy! Yes, the struggle is a tough one. But sometimes, you gotta take the risk. Thank you for your sweet encouragement and support, Izzy! xo
Julia | Orchard Street Kitchen
Oh my goodness…two years! Time certainly flies, doesn’t it? It’s been so fun to follow along on your journey (almost since the beginning, I think!) and see how you have progressed. The care you take to perfect your recipes, your photography, and the fun stories you weave into your posts make V&B so special. I’m so proud of you!
And this cake looks like pure heaven! I am a huge, huge fan of chocolate + hazelnut, and you are a genius for adding a bit of Frangelico as well. I don’t have cake often, but when I crave it, it’s typically something chocolate like this – or carrot cake or lemon cake. Our wedding cake’s top tier was vanilla with lemon curd filling – a dream! Congratulations again, and here’s to many more years at V&B!
Traci
Yeah, I blinked and two years later… And you have, Julia! Since the start.. but I don’t remember how we connected. Foodgawker perhaps? Thank you for your sweet words and always your consistent support. I soooo hope we can connect in person! You’d love this cake, Julia since you love chocolate. You know, I have a hot milk cake with lemon curd filling and lemon buttercream deep in the archives. It is quite over the top.. so I HEAR you! Thank you so much Julia! xo
Janine
Hi Traci, I am so happy to find the time to check out this recipe. As I can see you use vanilla extract. What is that? Never read about that. I normally use ground vanilla. xoxo Janine
Traci
Hi Janine! Vanilla Extract is a vanilla bean that’s been soaked in an alcohol, like vodka, for an extended period of time. The alcohol extract the vanilla flavor from the bean. The alcohol takes on the flavor of the vanilla. This is what’s used in the mix. Using the ground vanilla would be fine, with a bit of Frangelico (mmmmm that sounds soooo good!). I hope this helps, Janine! xo
Stephanie Y
This cake looks amazingly delicious! I have to try it soon. My favorite cake is sticky toffee pudding (I consider it cake!) with warm toffee sauce and a scoop of vanilla bean ice cream. I am not a vegetarian but I try to eat meatless at least 5 days/week so I love all the entree recipes that you post – my current favorite is the cauliflower bolognese!
Traci
Thank you Stephanie! Sticky toffee pudding?! Oh my! I can understand why it’s your fave! Yay YOU eating meatless so much! And recipes like Cauliflower Bolognese makes it easy, right? :D
Hilary Powell
Congratulations Traci
I’ve only just found you Im so pleased I have though, I’ve been looking for a good vegan site for ages, yours seems to be very good indeed. And judging from the comments you receive it must be excellent. I’m looking forward to trying loads more recipes out – I will of course let you know how I get on.
My favourite cake is Canadian Gingerbread which in the proper recipe has rasins and sultanas, though when I make it these days has thin stem ginger slices and dark chocolate chunks in it. That covers all my cravings just about!
Traci
Hi Hilary and welcome! Thank you for your kind words. I look forward to hearing about what you try. Canadian Gingerbread sounds divine! :D
Phyllis
My favorite cake is coconut with lemon curd filling. My mom always made that for our birthdays.
Leah Moldowan
Ohhhh my goodness this cake is extraordinarily beautiful!!
My favourite cake has always been lemon with lemony frosting <3
Traci
Thank you so much Leah!
Erika Chilton
My favorite cake is a Pink Champagne Cake. Why it is my favorite is because just before I turned 10 years old, my mom told me about the cake & how when she was growing up, the family was really poor & it would be a really big deal/ special occasion when someone would be able to have a Pink Champagne Cake. I was intrigued by the sound of this magical cake & asked my mom if I would ever be able to have one. She smiled at me & said maybe one day. When my 10th birthday came & we were all gathering for cake & ice cream, my mom brought out my birthday cake & it was a Pink Champagne Cake! I was thrilled! To this day, that first, special memory of the magical Pink Champagne Cake & the excitement of finally being able to taste one has been one of my all time favorite food experiences.
Traci
Now that sounds like a fabulous cake, Erika! Thank you for sharing this special one with us! :D
Bianca
any chocolate cake + chocolate frosting is my fav, bc it’s the cake i requested every year as a child for my birthdays!
Trina
Oh happy day to you! This looks so scrumptious. I want it in my belly NOW!
Zoë
My work has a simple vegan chocolate cake that year after year I never get sick of!
MB @ Bourbon and Brown Sugar
Oh dear Lord, this cake is perfectly gorgeous! Happy anniversary to your wonderful blog… I didn’t realize we had started blogging at roughly the same time (though life keeps getting in the way of my blog, and I’ve been blogging in fits and starts :) My favorite cake? A three-layer chocolate cake with mint chocolate chip whipped cream frosting (made with creme de menthe…) I concocted for Bourbon and Brown Sugar last year… but I suspect if I made yours I’d like it better!
Traci
Heey MB! Thank you my dear! Love that three layer chocolate cake with mint! What a fabulous combination! I certain bourbon would be over the top on this cake too… but Frangelico had my name for this one! :D
RJ Smith
I have no words to describe this work of art called a cake …I would so love a slice of this right now with a great cup of coffee!
Traci
Thank you, RJ, for your kind words. It would pair deliciously with a great cup of coffee…! You’ve just inspired a drink! Thank you RJ! :D
Cheyanne @ No Spoon Necessary
First of all, Happy Blog-iversary, Traci!!! It has been such a pleasure getting to know you and drooling all over my keyboard every time I see one of your beautiful, delicious creations! Secondly, sorry I am just now getting here to comment and congratulate you on your two year mark. When I saw this cake on Instagram I KNEW I needed to eat something immediately before coming here… or I might die of hunger and stomach pains. ;) … then life happened and every time I wanted to stop by I hadn’t eaten yet! #oops! Anyways, I’m getting here now. And I am SO glad I ate first, because this cake is BEYOND amazing, my dear! Just stunning and over the top delicious – PERFECT for a celebration like this!! You truly are one talented, inspirational lady and I’m so glad I can call you a friend! Cheers, lovely – to you and Vanilla & Bean! xo
P.S. Pinned. I mean how could I NOT pin this?!
Traci
Thank you so much, Chey for your sweet support and encouraging words! I can understand why you’d want to eat first… as to not devour the entire cake! I knew you’d appreciate this! xo
Kelly @ Inspired Edibles
What a gorgeous celebratory cake Traci! I’m so glad you found your way to your heart’s song. Observing the beauty of your work and the talent and thoughtfulness behind it, I’d say you made the right choice. Happy 2nd year Anniversary Vanilla and Bean – wishing you many more, x
Traci
Thank you, Kelly! No doubt, life is such a journey… just when I think I have something nailed down, life shows me there’s something else. I love what I’m doing in the moment! :D
Sarah @ Making Thyme for Health
Happy 2 years to Vanilla and Bean! This cake looks like a fabulous way to celebrate such a big achievement. Frangelico always reminds me of my grandmother. She loves to sip it with dessert. I can imagine it tastes amazing in that ganache!
Also, everything you wrote in this post spoke to my soul. I know exactly how you felt about taking the plunge to leave your first career. It is something I am currently struggling with as I try to balance both. I thought cutting back to a few days a week would help but running a blog is something that you have to do full time in order for it to be successful. I teeter with the idea of going all-in but the fear holds me back. I wish I was as brave!
Traci
Heyyy Sarah! Thank YOU for your friendship and support.. I SO hope we can meet one day. And you *will get there, Sarah, in your own time, the answer will reveal itself. Always remember how you want to feel and let that guide you. Fear is a powerful thing and no doubt trying to balance a career and blogging… I can’t imagine what a challenge that must be. Now, about this cake… you’d love the Frangelico in it! Your grandmother knew her stuff! :D
Claudia | The Brick Kitchen
Congratulations Traci!! This cake is the perfect way to celebrate – it looks incredibly dense and chocolatey, I just SO wish I had a piece in front of me now! And that frosting…and your lighting..so gorgeous. Sounds like it was very much the right decision for you to make that career shift and start Vanilla & Bean – I love reading your posts and being inspired by your photographs and amazing flavours – so thank you!
Traci
Thank you Claudia! Chocolate is such a great way to celebrate.. my favorite. So happy you’re enjoying the blog! :D
Jennifer Essad
it’s “Buttermilk Cake” the recipe is from the 70’s and given to my mom by a woman that worked with my dad. She had brought the cake to a work picnic and we loved it. I love your posts, you are a true artist in the kitchen!
Traci
Mmmmm, buttermilk.. I know that must taste amazing, Jennifer! Thank you for your kind words Sunshine. :D
mira
Happy blog anniversary Traci! Your blog is one of my favorite ones to read and I love your photos! Thanks for sharing your story, I can definitely relate. This cake is beautiful and I’m sure delicious! Pinned!
Traci
Thank you so much, Mira, for your support and always sharing! xo
Chelsea's Healthy Kitchen
Congrats girl! It seems like you’ve been blogging forever – it’s hard to believe it’s only been two years. Speaking as someone who changed paths as well (I switched from biomed to nutrition after already doing 3 years of schooling), I can definitely attest that it is 100% worth it for our happiness’ sake. So glad you found something you love doing everyday! :)
Traci
I know! Hard to believe it’s been two years.. I blinked! Good for you for transitioning and following your inner voice! Thank you Chelsea! :D
Sabrina
This cook looks absolutely amazing! I love the addition of hazelnut flour and just can’t believe it’s vegan!!
gail
My favorite cake is a chocolat-chocolat cake from a well known bakery, bot alas we moved far far away and have not found another one, until now…..I asked my daughter-in-law to make me your wonderful chocolate decadence cake for my birthday, amazing, delicious and my knew favorite chocolat cake!!! Thank you so much Traci for your wonderful blog, I love, love, love it.
Traci
Oh my… we have the same love of chocolate! I’m so happy you enjoyed that chocolate decadence! It is so incredibly rich… one of my favorites too! :D
Ashley Mauceri
All time favorite cake has got to be yellow cake and chocolate icing! It makes me feel like I’m a kid. :) Thanks for the giveaway!
Aysegul
A very HAPPY BIRTHDAY to Vanilla and Bean. What a beautiful place you created Traci. I am so glad to hear that you are at a happier place in life in general. <3
And this cake.. Not only it is vegan, but also it looks stunning. Seriously, that last photo of the slice from the front takes my breath away. Well done…
My favorite cake is freshly baked NY style crumb cake or a good banana caramel cake. My favorite recipe of yours is your olive tapenade. :)
Traci
Thank you so much Aysegul.. !! That shot is my favorite too. The light was just right. Mmmm a crumb cake or banana caramel?! I need to know these recipes! I’ll search your site! :D
Emily
So happy to be following along here on your journey, Traci! I so admire your courage for leaving your job and living your passion. Chocolate hazelnut has got to be my all time favorite combination for dessert, although a simple almond cake comes closely behind. Everything about this cake is a dream- from that perfect crumb to the decadent ganache. So yum!
Traci
It’s so easy to question your inner voice, but I find it knows. We gotta give it attention, you know? Chocolate and hazelnut.. I hear you Emily!! It’s a weakness for sure. Add frangelico to the mix and I’m done! But Almond Cake too. I need to dig through your site for that one! xo
Geraldine | Green Valley Kitchen
Congratulations to you, Traci! So glad that you took that huge (and scary) leap into finding your true passion and voice – which we get to see and hear each week. Your blog is one of my favorites and I always love seeing what you whip up. So here’s to another great year for you! XOXO. Now for this cake – I am definitely going to try this – I’ve never made a vegan cake before and this is the one I’m going to start with because it looks so fabulous! And all these shots are gorgeous but the shot of the cake on the stand is just stunning.
PS: Favorite cake = Carrot cake!
Traci
Thank you Geraldine…. it’s funny though, that those passions can change and shift throughout life. I used to think that I had to stick to one thing, all my life, that’s just how it is.. But I was so wrong. The journey, right? I hope you enjoy this cake. It comes together quick.. the fussiest part is the layering and icing part.. but it is a lot of fun too. Oh my – carrot. I have to say that is def one of my top faves! xo
Jess
Happy Blog Anniversary! Thanks for sharing your inspiring journey. It is encouraging for someone like me who is still trying to figure out this food blogging thing. I recently left my long time job and returned to school. It is freeing to have more time to do what I love – cook and take pictures! So glad I found your blog. PS. that cake looks divine!
Traci
Thank you so much Jess! :D You know, I’m still trying to figure it out too. It’s a huge learning curve! But doing what you love drives that desire to learn and grow.. the best! So happy your pursuing your dreams! YaY YOU! :D
Jeffrey
I make a Chocolate Stout Cake with Chocolate Buttercream that I love very much. It has no exciting flavors, just pure unadulterated chocolate!
Congrats on your two years, you have quite the following for being at it for such a short time!
Emma {Emma's Little Kitchen}
Congrats on your Anniversary! This looks like the perfect cake to celebrate :) Anything with chocolate and hazelnuts has my heart!
Traci
Thank you so much Emma! I hear you… mine too! :D
Marissa
Congratulations, Traci! You’ve accomplished so much…And what a lovely, lovely cake! xoxo
Caitlin
My all time favourite cake is my Mom’s chocolate cake because she used to make it for our birthdays every year!
Mary Ann | The Beach House Kitchen
First off, congrats Traci! Happy two year Blog Anniversary! Such an accomplishment! I know how much hard work goes into this wonderful blog of yours, so hats off to you! This cake?! OMG! Absolutely stunning! Sounds incredibly delicious and decadent for sure! Perfect for a special celebration! Awesome job friend!
Erin Ellis
What a gorgeous cake! My favorite cake is a red velvet cake with coconut frosting that my grandmother made when I was young. It had amazing flavor, and it brings back great memories. Thank you for the wonderful giveaway.
Erin
ErinLoves2Run at gmail dot com
Dini @ The Flavor Bender
This is so beautiful Traci! What I would give to have a big slice for breakfast right now! It’s acceptable to have cake for breakfast right?
Happy Blog Anniversary!!
Kristin Goodson
My all time favorite cake is Japanese fruitcake. It actually doesn’t taste like the usual fruitcake. My grandma used to make it all the time during holidays. The icing is made from marshmallows and the cake part is made from a spice cake and has some raisins in it. It is simply amazing.
Rakhee@boxofspice
What a lovely beautiful cake Traci! OMG! It is just stunning and happy 2 years. Change is always crazy difficult to do and almost always involves fear. You made the change and for me it was thrust upon me. Either way it turned out great for the both of us. I am so pleased to have met you and am hoping we will actually meet someday. So here is me, raising my glass to you and your your two year journey. Because seriously it is the journey that counts, the destination is not always so exciting!
Pinned!
Alexandra | Occasionally Eggs
You’re so amazing, Traci! You’ve done so much in those two years. I’ve been working on a hazelnut cupcake with chocolate ganache, but I might just scrap it and make a version of this cake instead. It looks so dreamy. Congratulations, and I can’t wait to see what you do next. <3
Abby @ Heart of a Baker
CONGRATS Traci! You’ve created a beautiful and lovely space here on the internet and I hope someday soon we can be real life friends! I am so feeling all those feelings you described, the need for something more and more passion in what I do, so I’m happy to know that you are someone who has been through the struggle and jumped into a new career :) My favorite cake is red velvet, by far. I know it’s just a chocolate cake dyed red, but we had it at our wedding and it will always bring up fond memories for me! xoxo
Traci
Heeey Abby! Thank you so much.. and I too hope we can meet! Ahhh, the struggle. Never ignore that voice in your head.. your inner pilot light. It knows! I can see why red velvet is your favorite. It’s my sister’s fave too, but when I refused to make it for her anymore due to the dye, she demanded I create a cake using beets! hehe (big bossy sister!). So I did.. and you know, they are just delicious! So now I make them on demand! Because of this, red velvet holds a special place in my heart too.
Liz @ Floating Kitchen
Hi Traci! Two years – yahoo! You’ve created such a beautiful, welcoming site and I’m so happy to come and visit it every week. I love our internet friendship, and hopefully, soon we can be in real life friends too! And our stories are so similar – career changes, jumping into the unknown. It’s totally terrifying and exhilarating all at the same time! This cake is just gorgeous. I need to use more Frangelico I think – kind of something I’ve forgotten about (curse of the job I suppose). Chocolate cake is my absolutely favorite and it’s pretty much the only kind of cake I ever want. My favorite V+B recipe is your rosemary cashews – they are always a big hit with my family!
Traci
Awh, Liz. I know we’ve been down that same path.. struggling with the need for a change. Terrifying and exhilarating, a perfect description. And we will, one day, meet up! I can’t wait for that time to come. And I’ll make you this cake and those rosemary cashews (and not serve you eggs for breakfast!). I’m so happy to have connected with you, Liz! Thank you for your sweet, consistent support and friendship.. and always your inspiration! xo
Kasia
Hi Traci,
Although I am somewhat new to your blog I commend you for all you have done and been through to create such a wonderful place for food lovers everywhere. Your pictures are gorgeous and your recipes are tasty so I’ll call your blog a hit! And here comes the biggest compliment I can give: I am not a vegetarian. Not a vegan. Not even on a diet. And yet I visit your blog more so than others who have meaty and yes, probably more unhealthy recipes. I just can’t help myself with how good your food looks and is. My favorite of your recipes is you wild mushroom and rice soup because I LOVE RICE and mushrooms, but having them together in a soup!? MIND BLOWIN. As for my favorite cake, it would definitely have to be a coconut one or red velvet! I’m sorry but I could like a whole bowl of cream cheese frosting in one sitting. :) I know your blog will continue to be successful and I wish you happy days to come!
P.s. this cake looks to DIE for so it’s been added on my MUST BAKE LIST :D
Traci
Heeey Kasia! So nice to receive your open comment.. your kind words fill me with joy! Thank you. I’m thrilled to hear about your food journey.. and that you simply enjoy good food no matter the category AND that you’re open to trying new foods… even with cashew cream in them! Yay YOU! That mushroom wild rice soup is simply over the top and so worth the effort. I like to do a double batch and freeze it so I’ll have it on the ready! Oooooh, I need to do a coconut cake.. I love them too. You know I have a red velvet cupcake recipe on this site made with beets? Just sayin :D . Thank you again, Kasia!
deb
Traci, I credit you with being my most important blogging role model. Every post is more gorgeous than the one before. And your true heart shines through on every page. I celebrate you! ⭐️⭐️
Liz
Congratulations on your two beautiful years!! I can’t believe you’ve only been at it for 2 years— your blog has come SO SO far! My favorite recipe of yours has to be your Thai Lentil Lettuce Wraps! SO delish!
Melanie
Congrats Traci! All of your recipes and photography always are and look amazing. It’s no wonder you’re so succesful in this area. This is definately the right choice and chosen path for you. There’s no dennying it. It clearly shows in everything you do. Thanks so much for all of your wonderful recipe filled emails. I’ll keep on sharing them and making them.
xoxo
Melanie
Kim Findlay
Holy moly this looks good! I found you recently via the Smashed Chickpea Salad recipe. It looked so good and I needed something to spice up my lunchtime options. Vegannaise was something I had skipped at the grocery store – sure its would be a pale substitute for mayonnaise. Boy was I wrong!!! It’s so good! So a double thank you for getting me to try that. The Smashed Chickpea is absolutely delicious. This will be a regular in my icebox. The red onion and pickle add a tangy complement to the creamy vegannaise and chickpeas, the carrots ass crush and the addition of turmeric is genius! Thank you for your enlightened blog!
annie@ciaochowbambina
…And boy are we happy and lucky that you took that leap! What would the blog-o-sphere be without Vanilla And Bean? It wouldn’t be the same, that’s for sure! Congratulations, my dear! Your blog, this cake, you…are so lovely… Thank you!
Traci
I used to ask myself, why add to the noise? There’s so much already out there.. why bother? But now I have a completely different attitude. It makes much more sense now. Thank you for your consistent, solid support Annie, and your kind words. xo
Annette
All cake is good. :) A good white cake is probably my favorite, but I absolutely can’t wait to make this beauty! My favorite recipe of yours is the cherry ice cream–it was a big hit. Congratulations!
Traci
Hooray Annette! That cherry ice cream… I’ve already got my ice cream freezer bowl in the freezer.. anticipating those cherries! So happy you love it. Thank you my dear! :D
Simone | My Blueberry Basket
My dear Traci!
This is such a splendid day to celebrate! Congratulations! You have the most wonderful blog and you have been my inspiration ever since I first stumbled across your blog! I am wishing you many more blogging-years to come and I hope that your joy and enthusiasm will last! All the very best!!!
By the way, my granny’s favorite cake was a chocolate hazelnut cake. She used to make it for virtually any occasion. Of course, it cannot be compared to yours, it’s just that this type of cake brings back old, dear memories. So thank you for this wonderful recipe, Traci!
Lots of love and congratulations,
Simone
Traci
Hiii Simone! Thank you my dear, for your kind words. I’m so happy we’ve connected here and on IG! Ooooh, chocolate hazelnut?! You know I’d love it! Granny always makes the best cake! xo
Sarah W.
When I was 15, I made my first layer cake. It was straight out of a Hershey’s baking cookbook: a rich chocolate cake with a sweet chocolate whipped cream filling and a bittersweet chocolate ganache pour-over… Yum! A little shaved chocolate for garnish and voila–simple, elegant and delicious. I was so proud of my first foray into ‘fancy’ foods! It remains one of my favorite cakes to this day because–like the cake on this page–it is simple perfection, and also because it was one of the first more-advanced recipes that I tried. Your cake is a little more complex, being vegan and having touches like coconut, chocolate extract (my most favorite secret ingredients, ever!!), and pistachios, but it brings back such fond memories!
Traci
You know, I blogged about that cake… I bet it’s the same one! Is it their dark chocolate cake? It is SO good. Simple perfection, made with love is such a delight to make. Secret ingredients make recipes extra special, right? Coconut oil and chocolate extract are two of my faves as well (who knew?!). I love how food does that.. bringing back good memories! Thank you for sharing Sarah!
Sarah W
How funny! It IS their dark chocolate cake! Great minds think alike? :) Thank you for sharing your cooking and baking creations. I always appreciate the inspiration.
Traci
Hehee!! Love it! You’re most welcome, Sarah! :D
Jacky
My favorite cake that I’ve made is Gesine Bullock-Prado’s Figgy Pistachio Upside Down Cake. My favorite cake to buy is probably Vegan Treats’ Peanut Butter Bomb. Normally I’m not a huge peanut butter nut, but that one is just so rich and dreamy.
Medha
Traci, this cake is stunning! What a lovely way to celebrate your two year blog birthday :) I love your blog so much and I’m so glad you started it so you could share all this deliciousness with us! Pinning :)
Traci
Yayaya! Thank you, Medha for your ongoing support and love! :D