Veganella vegan nutella cake with kidney beans by sweetasvegan

Veganella vegan nutella cake with kidney beans by sweetasvegan


Today I am finally sharing a dessert recipe: veganella hazelnut vegan nutella cake , which from a blog called ‘sweet as vegan’ sounds something that should probably happen more often!

Well, I really hope you will try this veganella hazelnut vegan nutella cake , which I like to call veganella cake. The first thing I am going to say to catch your attention is that the main ingredient for this delicious vegan cake are two tins of …kidney beans! Yep! beans, you got it right.

Don’t be put off by this, I swear if you didn’t know about it you would never guess and so you will be able to impress your dinner guests with this deliciously rich and decadent hazelnutty beany vegan cake.

The veganella hazelnut vegan nutella cake has a nice crusty pastry, filled with creamy but quite compact nutella tasting vegan cream. here is a slice for your eyes only:


I have used coconut shreds for decoration, but you can also opt for grated hazelnuts or almonds if preferred. Also I would love to credit a great Italian vegan blog which inspired me for this recipe, that I have modified for this post. The blog is in Italian but I would reccomend checking it out anyway with maybe google translate as it has tons of great vegan dinner ideas all inspired by Italian culinary tradition.

I have also thought to give it a try using aquafaba next time, to achieve a different filling texture, but will need to give it a go. The texture achieved for the cake is pretty much what I had in mind, something that you might eat either with a fork or a spoon, but not too soft. Also, the portions for the dough were a bit generous, so I had some leftover that is now happily resting in my freezer for future use. If you have any cream (filling) leftover, you can store this in the fridge for a few days and use it as a spread or to make muffins filling or just eat by the spoon (hermm, any references so fact actually happened is merely random).

But now let’s check how I made this veganella hazelnut vegan nutella cake and let me know about your results as always! Don’t forget to share your photos on sweetasvegan facebook page. Let’s keep the vegan community strong and happy (with a belly full of veganella cake!)


Veganella cake (filled with vegan nutella made with beans)


  • for the dough
  • 300 grams wholemeal flour
  • 50 grams wheatgerm flour
  • 50 grams buckwheat flour
  • 50 grams plain flour
  • 20 grams tapioca flour
  • 90 grams soft brown sugar (can be replaced with coconut sugar)
  • 90 ml rice oil or canola oil
  • 1 teaspoon baking powder
  • 50 ml cold water
  • for the veganella cream
  • 2 tins of pre-cooked kidney beans, liquid drained off
  • 80/90 grams of whole hazelnuts, toasted in the over for 5 minutes then blended to flour
  • 80 gr unsweetened cocoa powder
  • 80 gr soft brown sugar, or coconut sugar or any sweetener you prefer even agave
  • half a can of coconut milk - add gradually
  • shredded coconut or hazelnuts for decoration


  1. Pre-heat the oven 180 c
  2. Prepare the dough first, and leave it in the fridge to set or at least 30 minutes: mix all the dry ingredients in a large bowl. Work the dough with your hands by adding the water until you reach a compact texture (add more or less water or flour to achieve the texture). Wrap into some cling film and put in the fridge to set.
  3. Prepare your veganella:
  4. First toast the whole hazelnuts for a few minutes in the oven (about 180 celsius for 6-7 minutes, don't let them burn!) - then blend them to flour.
  5. After this you can add all the other ingredients directly in the blender with the hazelnut flour. I would reccomend using the coconut milk gradually so the mixture doesn't get too wet. it has to look like some sort of nutella although not as firm. A powerful blender will be great for this, but it will work anyway! Taste it and see if you are happy with the sweetness, and if not add more sugar.
  6. now use a round cake tray, use some vegan butter to make it non-sticky and lay the dough making sure it's not too thick. I have cut the upper edge using a pizza cutter so that it looked a bit more regular..
  7. Pour your veganella filling into the tray filled with the dough and make sure the dough on the side circle is at least 1 cm over the veganella layer level.
  8. Bake for 30/40 minutes at 180 c and decorate as preferred.
  9. Important: the cake needs to cool down and set in the fridge for at least a couple of hours so that the filling achieves a consistency similar to a cheese cake.


  1. This is on my top list of the most disgusting recipes I’ve ever had the displeasure to read.

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