Go Back

Chocolate Olive Oil + Hazelnut Snack Cake {vegan, gf option}

vegan, soy-free, egg-free, dairy-free, gf option
 Snack cake, with a vegan gf chocolate olive oil sponge cake and fluffy chocolate frosting. All topped with roasted hazelnuts (and sprinkles!). Eat as a snack regularly because, why not?Adapted from The Loopy Whisk's gluten free chocolate cake and vegan gf chocolate cake.
Servings 24



  • 2 cups plain flour, or spelt or gluten-free all purpose-flour
  • 2 tbsp chickpea flour
  • 1 1/2 cups raw caster sugar
  • 1/2 cup cocoa powder
  • 1/2 tsp fine sea salt
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda


  • 1 cup good tasting olive oil
  • 1 2/3 cups almond milk (or other plant-based milk)
  • 1/3 cup fresh brewed strong coffee
  • 1 tsp vanilla extract


  • 170 g vegan butter (I use nuttelex buttery)
  • 1 cup icing sugar, sifted
  • 1/3 cup cocoa powder
  • pinch fine sea salt
  • 100 g dark vegan chocolate, melted and cooled
  • 2 tsp fresh brewed coffee, cooled
  • 1/2 tsp vanilla extract

to top

  • handful or two rough chopped roasted hazelnuts
  • gf vegan sprinkles, optional



  • Preheat the oven to 180C (350F) and grease and line the bottom a 27cm x 17cm baking pan with baking paper.
  • In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet into the dry and whisk until just combined. Pour into prepared tin and bake for 30-35 minutes, until it springs back to the touch and a skewer inserted into the middle comes out clean. Allow to cool completely in the tin.


  • In a stand mixer with a whisk attachment, or with a hand-held whisk, beat the butter until soft and fluffy. On low speed, slowly add the icing sugar and continue to beat until well incorporated. Add the cocoa powder and salt and beat until combined. Stop the mixer and add in the cooled melted chocolate, coffee and vanilla and beat until super fluffy.
  • Spread the frosting over the top of the cooled cake and scatter with hazelnuts and sprinkles if using. Cut into slices and serve.