VIVANI Praliné Cake | Recipe

Incredible vegan 4-tier cake

Katharina Kuhlmann

Holly Jade

15 November 2022

Today we have a recipe for you for a very elaborate cake, which consists of four layers. Filled and coated with buttercream and decorated creatively. The cake is as pretty as a nougat praline in large format and is refined with the vegan chocolate bars VIVANI White Nougat Crisp and VIVANI Dark Nougat Croccante.


For a cake with Ø 15 cm / 6 inches

For the cake:

480 ml

unsweetened almond milk

2 tsp

apple cider vinegar

420 g

self-raising flour, e. g. gluten-free

480 g

golden caster sugar

2 tbsp

cocoa powder

50 g

chopped hazelnuts

1 tsp

baking powder

1 tsp

bicarbonate of soda

1 pinch


120 g

melted coconut oil

3 tsp

vanilla extract

1 tsp

hazelnut syrup (or one more teaspoon of vanilla)

For the buttercream filling (middle):

140 g

dairy-free butter / margarine

300 g

icing sugar

1 tsp

vanilla extract

1 bar

VIVANI White Nougat Crisp, grated

1 bar

VIVANI Dark Nougat Croccante, grated

For the buttercream coating:

210 g

dairy-free butter / margarine

600 g

icing sugar

2 tsp

vanilla extract

0.5 tsp

cocoa powder

0.5 tsp

dairy-free milk, e. g. unsweetened almond milk

For the decoration (optionally):

1 - 2 bars

VIVANI White Nougat Crisp

1 bar

VIVANI Dark Nougat Croccante


whole hazelnuts


chopped hazelnuts


edible gold


baking time
30 minutes

waiting / cooling time
1 hour

level of difficulty


To make the cake preheat your oven to 180 °C and line four 6-inch cake tins with grease-proof paper (Or you can use two 9inch cake tins for a 2-tier cake).


In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.


In a large mixing bowl, sift the flour, sugar, cocoa powder, chopped hazelnuts, baking powder, bicarbonate of soda and salt. Mix well to combine.


Add the coconut oil, hazelnut syrup and vanilla to the 'buttermilk' and whisk to combine.


Add the wet ingredients into the dry and mix.


Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.


Pop the cakes into the preheated oven and bake for round around 30 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.


Place the cakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting.


To make the frosting cream the butter on high in a bowl or stand mixer. Then add in icing sugar, vanilla extract and grated chocolate. Add dairy-free milk if needed.


Level off your cakes (if needed) with a sharp knife.


Layer the cakes with equal amounts of buttercream. Make sure on the top layer to turn the cake upside down for a flat top.


To make the buttercream coating cream the butter on high in a bowl or stand mixer. Then add in the icing sugar, vanilla extract, cocoa powder and dairy-free milk.


Crumb coat the whole cake and pop into the fridge for an hour to chill. Once firm, give the cake a final thick layer of smooth buttercream.


Once the frosting is firm, decorate the cake optionally with a drizzle of melted White Nougat Crisp, press chopped hazelnuts to the bottom of the cake, and top it off with chunks of chocolate, whole and chopped hazelnuts and some edible gold.

Tip: Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. Best eaten within a few days!

Many thanks to Holly Jade from the vegan food and lifestyle blog thelittleblogofvegan, who created this fantastic recipe for us. The cakes of Holly are always complex but offer plenty of room for your own creativity.

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