A rich, decadent, eggless hazelnut nutella loaf cake that satisfies your nutella cravings as much as serves as a great tea-time accompaniment. Rich, decadent, silky, smooth, chocolatey, and so much more – I’m talking about the one and only Nutella – the beloved hazelnut cocoa spread that has fans the world over. There is a reason that this delicious confection commands a massive percentage in its target market; however, few know of its humble origins.
Post World-War II, supplies of cocoa powder were extremely scarce. An Italian baker by the name Peitro Ferrero came up with a solution by creating a sweet paste made of hazelnuts, sugar, and just a tiny bit of the rare cocoa and offered it in the form of a loaf that could be sliced and spread on bread – called Giandujot. A few years later the product was transformed into a creamier, and easier-to-spread version. Finally over a decade later they re-invented it into it’s current iconic jar avatar and renamed it to Nutella that went on to create history!
Today, Nutella is not only loved by people of all ages – it’s also a widely used in a plethora of desserts and food preparations. From cakes, to crepes, to shakes, to literally just about anything, a few spoonfuls of nutella can perk up a really basic dessert without any extra fuss.
Eggless Hazelnut Nutella Loaf Cake
This Nutella loaf really celebrates the flavor of Nutella and hazelnuts both and is delicious to the bite! It’s also pretty quick to make but still looks fancy enough to serve up at a party. It’s got nutella and hazelnuts in the batter as well as swirled on the top. That’s almost 100g of nutella in a small loaf. Yet if you’re totally obsessed, you could serve the slice with more nutella on top.
If you love simple tea cakes like this, also check out these other eggless tea cake recipes on the blog
Roasting nuts brings out their natural oils and thus more flavors and aroma. It also allows the nuts to remain crunchy throughout the baking process. And since roasting nuts hardly takes 15 minutes, I highly recommend that you don’t skip this step. However if you do, it won’t change the texture of your loaf but won’t have the same depth of flavor.
In the oven
Place the hazelnuts in a single layer in a baking tray lined with parchment. Bake at 170 degree C for 12-15 minutes or until they turn just light golden-brown. Don’t burn them or they’ll become bitter. Stir the hazelnuts in between the baking process 3-4 times to ensure they roast evenly. Let them cool in the same tray, then transfer to an airtight container to store.
On a pan
Dry roast the hazelnuts on a medium-low flame continuously stirring with a wooden spoon to ensure even cooking. You could use either – hazelnuts with or without their skins on.
The best way to use nutella in this recipe is to bring it to room temperature or microwave it for a few seconds in order to make it easier to swirl. You could just as easily swap nutella for any other chocolate-hazelnut spread -store-brought or home-made.
Ready to give this a try then? Check out the recipe below and let me know here how it goes for you!
You can leave a comment under this post or find me at Instagram here – Loveandflourbypooja
Eggless Hazelnut Nutella Loaf
- 1 cup All-purpose Flour (140g)
- ⅓ cup Cocoa Powder (35g)
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¾ cup Yogurt/Thick Curd (180g)
- ¾ cup Castor Sugar (150g)
- ½ cup Any Neutral Oil (120ml)
- ⅓ cup Milk (80ml)
- ¼ cup Roasted Hazelnuts chopped
- 3 tbsp + 2 tbsp Nutella (approx 100g)
- Grease or line a 8*3 inch loaf pan and pre-heat the oven to 160 degree C.
- Sift together the flour, cocoa, baking powder, baking soda and set aside.
- In a bowl, add together the curd/yogurt, sugar, and oil and whisk well till the oil is no longer a separate layer.
- Start adding the dry ingredients and milk alternately to the wet mix and fold everything till no dry streaks of flour remain.
- Fold in 3 tbsp nutella + the chopped hazelnuts (leave a few for the top)
- Transfer the batter to the pan.
- Add 2 tbsp nutella on top of the batter and swirl with a knife or toothpick. Add the remaining hazelnuts.
- Bake at 160 degree C for 40-45 minutes or until a toothpick comes out clean.
- Let cool completely then slice and serve.
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide
I just ‘love’ tea cakes! Quick question: what’s the difference between a tea cake and a coffee cake? Have always wanted to know that. Is there even one???
Hey… U havent given measurement for sugar..
Can I add vanilla essence
Hi, yes you can add vanilla essence to this recipe