Vegan Nutella Bread

Indulge in the decadence of homemade *Vegan Nutella Bread*, a plant-based twist on a beloved classic that's as wholesome as it is indulgent. This recipe combines a fluffy and moist batter made from pantry staples like almond milk, ground flaxseed, and maple syrup with a rich, homemade vegan Nutella crafted from toasted hazelnuts, cocoa powder, and a hint of sweetness. The marbled swirls of nutty chocolate goodness baked into every slice create a visually stunning treat that's perfect for breakfast, dessert, or an afternoon snack. With straightforward instructions and no dairy or eggs in sight, this crowd-pleasing loaf is ideal for both vegans and Nutella lovers alike. Whether you serve it warm or at room temperature, each slice delivers irresistible flavor and a touch of elegance—a must-try for anyone seeking a delicious vegan baking adventure.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with a little vegetable oil.

Step 2

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.

Step 3

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.

Step 4

In a large bowl, whisk together the flax egg, almond milk, maple syrup, melted coconut oil, and vanilla extract until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Step 6

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.

Step 7

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.

Step 8

Pour half of the bread batter into the prepared loaf pan, then spread a thick layer of the vegan Nutella over the batter.

Step 9

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.

Step 10

Bake in the preheated oven for about 50-60 minutes until a toothpick inserted into the center comes out clean.

Step 11

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 12

Slice and serve the vegan Nutella bread warm or at room temperature.

Nutrition Facts

Serving size	(1083.1g)

Amount per serving	% Daily Value*
Calories	3498.9

Total Fat 181.8g	0%
Saturated Fat 60.3g	0%
Polyunsaturated Fat 17.5g
Cholesterol 0mg	0%
Sodium 2879.6mg	0%
Total Carbohydrate 437.7g	0%
Dietary Fiber 32.2g	0%
Total Sugars 170.9g
Protein 57.3g	0%

Vitamin D 87.8IU	0%
Calcium 717.5mg	0%
Iron 24.6mg	0%
Potassium 757.2mg	0%

*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.

Source of Calories

Fat: 45.2%

Protein: 6.3%

Carbs: 48.4%