Vegan ‘Nutella’ and Pear Marble Cake


I feel like for the 4+ years that I have been vegan and the years before that that I would only eat higher welfare and organic dairy where I knew the source – I have been trying to find an alternative to Nutella that really tastes like Nutella. I used to freaking love the stuff! I recall as a kid always begging for it in the supermarket and I think it was a rare one or two occasions at a friends’ house that I had it in a sandwich and that was enough to create a life long obsession.


When I started buying my own groceries in my own home as a teen, Nutella was always stocked in my cupboard, I’d eat it on toast, in sandwiches, on crackers, off a spoon and I’d later bake with it and make yummy chocolate frostings and sauces with it. Even when I was so poor I could barely afford a loaf of cheap bread, as long as I had a clean spoon, I had breakfast by way of black coffee and a scoop of nutella before running out of the door to catch a train to college.


I have tried pretty much every vegan version on the market, including some American and European brands and homemade versions; and whilst they’ve all been delicious – I mean chocolate, sugar and hazelnuts can’t not be – none really reminded me of Nutella.


So when I was sent this Crema di Cioccolato Dark chocolate cream from the Italian Frattocchie Trappist monastery, I thought I had died and gone to heaven.


This is the real Italian Gianduja spread, the stuff that Nutella attempts to mimic but this spread gets it’s creaminess and nuttiness from nut cream instead of milk and flavourings.


I was also sent some lovely Pear Jam, a flavour of jam I have never seen before and a marble cake just screamed at me with the light and dark ingredients! Holy Art has an array of gorgeous, artisan and natural products all created by Italian monasteries; you will find everything from olive oil to cacao to liquers to Cosmetics – much of which is vegan and allergen friendly! I can’t wait to get ordering, I’m especially excited by the chocolate bars, cacao (of course!) and the cosmetics and toiletries.


A couple of notes on the recipe;

It really benefits from the small amount of oil in the batter, without it, the cake is more doughy and gummy and had less of a cake like crumb which is essential for a cake! Feel free to sub more jam or apple sauce for all of the oil but beware that it will still taste delicious but the texture will not be as the recipe intends. Replacing half of the oil with jam or applesauce still yields good results however. You could try subbing a nut butter which I think will work but I haven’t tried yet.

Also, without pear juice, the pear flavour is not very pronounced in the cake, the jam acts as a lubricant and adds a moisture while giving some of it’s pear sweetness to the cake. It would be delicious served with an icing made of pear puree or juice also!


Ingredients: Serves 10

  • 245g/1 3/4 cups flour
  • 5 tsp baking powder
  • 115g/1/2 cup plus 1 tbsp sugar
  • 6 tbsp pear jam (or other pale jam or applesauce)
  • 4 tbsp oil (see above notes for substitutions)
  • 325ml/ 1 1/3 cups pear juice or water
  • 2 tsp vanilla extract
  • 1 tbsp unsweetened cocoa powder
  • 4 tbsp vegan chocolate hazelnut spread


  1. Preheat the oven to 190’C/375’F and line a 2lb (9 x 5 ins) loaf pan with parchment paper.
  2. Mix all the cake ingredients except the cocoa and vegan chocolate hazelnut spread. I used my Froothie blender but you can mix in a bowl with a whisk also.
  3. Pour half of the batter into a separate bowl and whisk in the sifted cocoa and the chocolate hazelnut spread until fully combined.
  4. Spoon the batter into the pan alternately then drag a knife or skewer through once to marble the batters. Bake for 45-60 mins or until risen and a skewer inserted comes out free of wet batter. Cover with foil after 20-30 minutes if it appears to darken too much before it is cooked through.
  5. When cool enough to handle, transfer to a wire rack to cool and then serve in slices with a hot cuppa!

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15 Responses to Vegan ‘Nutella’ and Pear Marble Cake

  1. cinhong says:

    I just love everything with Nutella! 🙂

  2. Glad you found such an awesome Nutella substitute! This looks so delicious!

  3. chefceaser says:

    Reblogged this on Chef Ceaser.

  4. The cake looks so inviting for me! But I can’t get the vegan nutella spread! 😦

  5. THAT CAKE!! Poppy, it looks absolutely mouthwatering!


    I believe I’ve seen their produce in the German Manufactum store who offer local specialties from all over the world, like Japanese towels, Belgian beer, UK umbrellas 😉 The cake recipe is golden!

    Also Nutella is actually my absolute pet peeve for two reasons: 1) It’s basically only sugar and fat and then some choc and milk and nuts blended in, but they try to market it as healthy-ish 2) Of course, all the conflict palm oil.

    • Poppy says:

      Sounds like a wonderful store. Yes, I absolutely understand your reasons for it being a pet peeve – I especially hate the adverts of how it contains loads of calcium!

      • BEAUTYCALYPSE says:

        We have one fabulous watchdog NGO over here called Foodwatch; they do a great job bringing down ads targeted at suggesting sugar and fat loaded foods are healthy, in particular for children, and often enough, they are able to force companies to discontinue the worst products.

      • Poppy says:

        That’s amazing, I’m going to look them up!

  7. Oh my goodness, I almost wet my pants looking at this scrumptious loaf you made!!! Okay, gross, sorry, but it looks like it’s just dreamy! I need to make this soon and gobble it up as fast as you must have. Did you share it with your sweetheart Poppy? I don’t know if I would have….really scrumptious 😉

    • Poppy says:

      That’s so funny Angela!!! I shared it three ways, we had my small half sister stay with us who baked it with me! It was hard to share! 🙂 😉

  8. Pingback: National Vegetarian Week Inspiration and an Amazing Optimum 9200 High Speed Blender GIVEAWAY! | Bunny Kitchen

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