Nutella Bibingka

Bibingka is a Filipino rice cake usually known for being cheesy and buttery. You’ll often find it on dinner tables during holidays like Christmas. I planned to make it for a different holiday, Valentines Day. Thankfully, my first run proved to be successful. I was worried at first because I wasn’t only going to veganize my Bibingka, I was also going to use a special ingredient, Chocolate-appropriate for the month of love.


 Nutella Bibingka



  • Instead of mixing rice flour, baking powder, and salt and figuring out the perfect balance of the three, I used self rising flour that already has baking powder and salt in it.  For the flavor of rice, I used rice milk. Nowadays, most grocery stores carry rice milk. You can find it in the same section with soy milk and almond milk.
  • To replace the eggs, I used Ener-G Egg replacer that I bought from Whole Foods.  Ener-G is quite pricey-but not really because a little goes a long way. One and 1/2 teaspoon of Energ-G and two tablespoons of water equals to one egg. Don’t worry the box has instructions.
  • For the flavor of Nutella, I used “Justin’s All Natural Chocolate Hazelnut Butter” and mixed it with unsweetened cocoa and powdered sugar. I wasn’t able to find raw hazel nuts so I opted for the ready-made butter. Next time, I’ll try making it from scratch. You can get the recipe for homemade hazelnut butter here.


  • 2 cups self rising flour
  • 5-6 tbsp butter
  • 1 1/4 cup granulated sugar
  • 1 cup coconut milk
  • 1 cup rice milk
  • grated coconut
  • banana leaves (optional)
  • 3 tsp of Ener-G Egg replacer mixed with 4 tbsp water


  • 8 packets of Justin’s Hazelnut Butter (I found single packets only)
  • 2 tbsp cocoa
  • 2 tbsp powdered sugar



  1. Preheat oven to 400 degrees Fahrenheit
  2. In a bowl, combine the hazelnut ingredients until well incorporated. Set aside.
  3. In a separate bowl, cream butter and gradually add sugar while whisking
  4. Gradually add the egg replacer, coconut milk, and rice milk continue whisking
  5. Pour in the hazelnut mixture and keep whisking for about two minutes
  6. Gradually add the self rising flour while whisking until everything is well incorporated. Once you pour all the flour and combined everything, no need to whisk some more because the flour might not rise in the oven.
  7. Arrange the banana leaves on a pan. Spread a little bit of butter so the cake won’t stick.
  8. Pour the mixture on the pan
  9. Bake for about 50 minutes or until the center is cooked. You can figure out if it’s done by sticking a toothpick in the center of the cake and it should come out clean or with very few crumbs. You may also have it longer in the oven if you want the top part to be crusty.
  10. Once you have the cake at the right firmness, take it out of the oven and sprinkle with grated coconut on top.
  11. Let it cool and you’re done! Serve and Enjoy!
 Nutella Bibingka

© 2012, astigvegan. All rights reserved.

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  • Delmar Sahagun

    Hazelnuts are produced in commercial quantities in Turkey, Italy, Greece, Georgia, in south of the Spanish region of Catalonia, in the UK county of Kent and in the American states of Oregon and Washington. Turkey is the largest producer of hazelnuts in the world with approximately 75% of worldwide production.*

    Please do take a look at our very own blog

  • Monto Gawe

    Why call it Nutella when it is NOT Nutella? Choco-bibingka is more truthful.

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