Vegan Nutella Bread
Indulge in the rich and decadent flavor of Vegan Nutella Bread, a plant-based twist on a beloved classic that’s perfect for dessert or an afternoon treat. This moist and tender loaf features layers of homemade vegan Nutella, crafted from roasted hazelnuts, cocoa powder, and powdered sugar, swirled into a lightly sweetened batter made with almond milk, maple syrup, and a flaxseed egg. The result is a beautiful marbled effect that’s as visually stunning as it is delicious. Whether enjoyed warm or at room temperature, each slice offers a heavenly combination of nutty creaminess and chocolatey goodness. Plus, this recipe is entirely dairy-free and egg-free, making it ideal for vegan diets and those seeking an indulgent yet wholesome option. Perfect for family gatherings, brunch spreads, or when you’re simply craving something sweet!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 1 cup Unsweetened almond milk
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 cup Hazelnuts
- 3 tablespoons Cocoa powder
- 0.5 cup Powdered sugar
- 2 tablespoons Vegetable oil
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with a little vegetable oil.
In a small bowl, combine the ground flaxseed and water to make a flax egg. Let it sit for about 5 minutes until it thickens.
In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the flax egg, almond milk, maple syrup, melted coconut oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
To prepare the homemade vegan Nutella, first toast the hazelnuts in a skillet over medium heat for about 5 minutes until fragrant, then let them cool. Once cooled, rub them between a kitchen towel to remove the skins.
In a food processor, blend the hazelnuts until they become a coarse crumb. Add the cocoa powder, powdered sugar, and vegetable oil, then blend again until you achieve a smooth and creamy texture.
Pour half of the bread batter into the prepared loaf pan, then spread a thick layer of the vegan Nutella over the batter.
Top with the remaining batter, spreading it out evenly. Use a knife to gently swirl the batter with the Nutella layer to create a marbled effect.
Bake in the preheated oven for about 50-60 minutes until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve the vegan Nutella bread warm or at room temperature.
Nutrition Facts
Calories |
3499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2880 mg | 125% | |
| Total Carbohydrate | 437.7 g | 159% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 170.9 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 718 mg | 55% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
