Eggless Nutella Cake Recipe: Moist, No-Egg Chocolate Hazelnut Cake

The cakes I love most are the ones that are fuss-free and simple to make. This easy eggless Nutella cake is exactly that: minimal effort, maximum reward. The combination of a tender, moist crumb with a rich hazelnut-chocolate flavor makes it an absolute winner for teatime, birthdays, or any occasion when you want cake without the stress.

This eggless Nutella cake is straightforward to assemble and bakes into a soft, flavorful loaf or bundt. I folded chopped hazelnuts into the batter and finished the cake with a glossy chocolate glaze. The result is comforting and indulgent, yet quick enough for everyday baking. Below I’ll walk you through the method, ingredient notes, and a few practical tips to get a perfect cake every time.

Making the batter in a food blender

Using a food blender to make cake batter is a handy family trick and works beautifully for simple cakes. The idea is to add all wet and dry ingredients into the blender and blitz until smooth. This approach saves time and reduces dishes — especially useful when you want a quick homemade cake without pulling out multiple bowls and mixers.

You don’t need a special blender; any countertop mixer/grinder that can comfortably hold the volume of batter will do. Very small grinders may be too tight, but medium-sized blenders work well. If your grinder is small, simply blend the mixture in two batches and combine them in the pan before baking.

Ingredients for the eggless Nutella cake

The ingredient list is simple and pantry-friendly: all-purpose flour (maida), sugar, baking powder, baking soda, yogurt, vegetable oil, a splash of milk, and Nutella. I used two tablespoons of Nutella in the batter for a subtle hazelnut-chocolate note; you can increase or decrease that amount according to taste. Chopped hazelnuts added to the batter or sprinkled on top are optional but give pleasant crunch and a classic pairing.

For the shiny finish I made a two-ingredient chocolate glaze: melted chocolate combined with a little vegetable oil. The oil thinly loosens the chocolate, producing a glossy, pourable glaze that sets with a smooth surface.

Using a bundt pan

I baked this cake in a bundt pan for an attractive finish. Bundt pans have a hollow tube in the center and typically decorative sides that make cakes look special with minimal effort. The only challenge with bundt pans is unmolding — intricate patterns can catch on the cake, so proper preparation helps avoid breakage.

1. Grease the bundt pan thoroughly. Coat every nook and ridge with butter or oil to prevent sticking. Some bakers dust with flour, but heavy dusting can leave white marks on the cake; a generous grease layer is usually enough.
2. Unmold while the pan is still warm. After baking, let the pan rest for about 10 minutes. Place a plate over the pan and invert it; the cake should release cleanly when still warm. Lift the pan off gently to preserve the shape and detail.
3. Allow the cake to cool completely on the plate or serving base before glazing and garnishing.

If you don’t have a bundt pan, any standard cake or loaf pan works well. A loaf pan will give a lovely, rustic presentation and is perfect for slicing.

How to make a perfect chocolate glaze

A simple chocolate glaze is quick and impressive. Use dark, milk, or white chocolate depending on your preference; dark chocolate gives a refined balance to the Nutella flavor. Chop the chocolate and place it in a heatproof bowl over a pan of simmering water (double boiler). Make sure the bowl doesn’t touch the water. Add two tablespoons of vegetable oil to the chocolate and stir as it melts — the oil creates a glossy, pourable consistency. Remove from heat, transfer to a pourer or bowl, and let it sit briefly until slightly thickened but still pourable.

Making the cake without a blender

If you prefer the traditional mixing method, you can make this cake without a blender. In a large bowl, whisk together yogurt, sugar, and oil until smooth. Stir in the Nutella and milk. Sift the dry ingredients (maida, baking powder, baking soda) into the bowl, then fold gently with a spatula until just combined. Avoid over-mixing to keep the cake tender.

Pour the batter into a well-greased pan and bake at 180°C for about 25–30 minutes, or until a skewer inserted into the center comes out clean. Let the cake rest for 10 minutes in the pan, then unmold and cool completely before glazing.

To finish, pour the prepared chocolate glaze over the cooled cake and sprinkle with crushed hazelnuts if desired. Slice and serve — the cake stays moist for several days when stored in an airtight container.