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
- 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
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.