Sarah Bakes Gluten Free

gluten free vegan chocolate hazelnut torte

by 49 Comments

The month of April is here and that means Easter is right around the corner! A holiday to gather with family and friends, hunt for Easter eggs and enjoy a delicious meal together. There is usually baskets of candy involved too (for the kids and adults). There are so many fun treats that you can make for Easter. You could go with raspberry hand pies, carrot zucchini cake or frosted sugar cookies. You could also go the chocolate route, which is always a good idea. Always.

Bob’s Red Mill has a whole new line of nut meal/flours. Have you checked them out? There is coconut, almond, and hazelnut flour. They are all on sale right now for 25% too! I’ve worked with almond and coconut flour, but never hazelnut flour. I was so excited when Bob’s Red Mill sent me some to try! I assumed it would work much like almond meal, but I can’t do almonds anymore. Knowing that hazelnuts and chocolate go so well together, the idea of a chocolate hazelnut torte was the first thing that came to mind.

Layers of chocolate hazelnut cake, filled with hazelnut buttercream, covered with chocolate ganache and coated with the hazelnut meal. All gluten, dairy and egg free! The cake is slightly dense and nutty. The hazelnut flour gives it an amazing texture and flavor. It’s like a mix between a really good chocolate cake and a brownie. The buttercream, well of course it’s light and fluffy. The chocolate ganache is the perfect compliment to all of the layers, not too sweet. My husband loved the addition of the hazelnut meal on the outside of the cake. He told me I should have covered the whole thing!

Need something new and exciting to try for your Easter celebration this year? This gluten free vegan chocolate hazelnut torte might be the perfect, decadent dessert you are looking for!

gluten free vegan chocolate hazelnut torte

serves 8-10
chocolate hazelnut cake
  • 1 1/2 cups Bob’s Red Mill hazelnut meal
  • 3/4 cup Sarah’s gluten free flour blend
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup So Delicious unsweetened coconut milk, room temperature
  • 1/2 cup water
  • 2 teaspoons white vinegar
  • 1/2 cup dairy free chocolate chips
  • 1/4 cup coconut oil
  • 1 cup organic cane sugar
  • 1 1/2 teaspoons pure vanilla extract

hazelnut buttercream

  • 2 tablespoons Earth Balance dairy free butter
  • 2 tablespoons non-hydrogenated vegetable shortening
  • 2 cups organic powdered sugar
  • 1 tablespoon cocoa powder
  • 2-3 tablespoons So Delicious hazelnut coconut milk coffee creamer
  • 1/2 teaspoon pure vanilla extract

chocolate ganache
Preheat oven to 350 degrees. Prepare 8-inch round cake pan by spraying with non-stick cooking spray and lining bottom with parchment paper. Sift together hazelnut meal, flour blend, cocoa powder, baking powder, baking soda and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar until curdled. In small microwave safe bowl, add chocolate chips and coconut oil. Microwave on medium-low for 30 seconds. Stir and microwave an additional 15 seconds. Stir until chocolate chips are completely melted. Add to milk mixture, along with sugar and vanilla. Blend well. Add flour mixture and stir until combined. Pour into prepared cake pan. 

Bake cake for 32-35 minutes or until toothpick inserted in center comes out clean. Place cake on cooling rack for 10 minutes. Remove from pan and allow to cool completely. When cool, carefully slice cake horizontally into 2 even layers. To make buttercream, beat together dairy free butter and shortening for 1 minute in large bowl of standing mixer. Add powdered sugar, cocoa powder, 2 tablespoons coffee creamer and vanilla. Add another tablespoon of coffee creamer if needed. Beat buttercream until light and fluffy.

Place one layer of cake on serving platter or cake stand. Top with buttercream and smooth out to the edges. Top with other cake layer and place in refrigerator for 30 minutes. While cake is chilling, make ganache. Mix chocolate chips and coffee creamer in small bowl. Place in microwave for 30 seconds on low, stir. Microwave for another 15 seconds. Whisk until chocolate chips are completely melted and ganache is smooth. Pour ganache over the top of chilled cake. With offset spatula, immediately spread the ganache evenly on the top, then the sides of cake (ganache sets fairly quickly). Press hazelnut meal into sides of cake. Place cake in refrigerator if you would like ganache to firm quickly.

Bob’s Red Mill (a company I don’t know what I do without) has offered to send one of you a $50 gift card to spend at bobsredmill.com! Enter the giveaway in the Rafflecopter widget below and tell me “what is a traditional family dessert you that you would love to make gluten free?” in your comment. You can receive extra entries by sharing this giveaway on instagram, tweeting about the giveaway or by following Bob’s Red Mill on facebook. This giveaway ends on Tuesday, April 8. Winner will be notified on Wednesday and has 48 hours to claim their prize, before another winner is chosen. Thank you, Bob’s Red Mill, for providing so many of us with amazing gluten free products we can trust!

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Comments

  2. Danielle says

    We have a long tradition of yellow cake with caramel icing that I would love to find a gluten-free recipe for that tasted as good as the original! 🙂

    Reply

  5. Laura M. says

    I can't think of anything we traditionally do fr dessert on Easter. We often have lamb and my favorite thing is creamed new potatoes and peas. I could eat a plate full! Love to win, thanks!

    Reply

  12. Anonymous says

    My mon always made a stand-up lamb cake pound cake, iced in buttercream and covered with coconut. Would love to have a piece…gluten free of course!

    Reply

  37. amethystjean says

    I have no Easter traditions for brunch or dinner. In fact, my family doesn't do anything for it. How sad. I love ferrero rocher chocolates and would love to make them gluten free.

    Reply

  38. Anonymous says

    We don't have a traditional dessert, but carrot cake or coconut cream pie would be GREAT!! 🙂

    Reply

  45. Anonymous says

    I used to make an angel food cake split into layers, frosted with whipped cream and piled with fresh strawberries every Easter.

    Reply

  49. VaMom11 says

    I finally got the hazelnut flour – I used to love Nutella, but don't want the partially hydrogenated oils anymore. Would these work as cupcakes? I actually plan on mini cupcakes, sized better for my little guy, and I feel less guilty too eating multiple mini cupakes! I know you haven't tried it, but do you think I would need to adjust anything, other than baking times?

    Reply

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