I've always loved adding spreads like almond butter and peanut butter to my cake recipes. They add so much flavor and texture to the cake, and help keep the batter super moist. There are many cake recipes online that call for a chocolate hazelnut spread (who doesn't like chocolate and hazelnut?) However, the majority of these spreads contain dairy. Well, worry no more. I discovered Nocciolata Dairy Free by Rigoni di Asiago. It's certified vegan and organic, and it has all the great taste of chocolate and hazelnut without any dairy — perfect for holiday baking!

Dairy free chocolate hazelnut "donuts"

  • Prep Time:10 mins
  • Cook Time:20 mins
  • Total Time:30 mins
  • Servings:12
  • Medium

    Ingredients

  • 2 cups white flour
  • 3/4 cups Rigoni di Asiago Nocciolata Dairy Free
  • 1 tablespoon baking powder
  • 1 egg beaten
  • 1 tbsp sugar
  • Pinch salt
  • 1/2 c almond milk
  • 1/2 c avocado oil
  • 3 tbsp dark chocolate chips dairy free - optional
Weichen Yan

  • Step 1

    Mix all dry ingredients except the chocolate chips (if using).

    Weichen Yan

  • Step 2

    In a large mixing bowl, mix the wet ingredients thoroughly.

  • Step 3

    Add the dry ingredients to the wet ingredients, in batches, mixing thoroughly with each addition.

  • Step 4

    Sprinkle chocolate chips (if using) in a donut pan. Then, spoon the mixture in. Press lightly to flatten the top.

  • Step 5

    Bake in a preheated oven at 375 F for 20 minutes.

    Weichen Yan