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    Home / Recipes / Recipes / Baked Goods

    gluten free vegan chocolate hazelnut torte

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    gluten free vegan chocolate hazelnut torte
    Baked GoodsDesserts

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    • Yield
      serves 8-10
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    Ingredients

    Recipe courtesy of Sarah Bakes Gluten Free Treats

    chocolate hazelnut cake
    • 1 ½ cups Bob's Red Mill hazelnut meal
    • ¾ cup Sarah's gluten free flour blend
    • ½ cup cocoa powder
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • ½ cup So Delicious unsweetened coconut milk, room temperature
    • ½ cup water
    • 2 teaspoons white vinegar
    • ½ cup dairy free chocolate chips
    • ¼ cup coconut oil
    • 1 cup organic cane sugar
    • 1 ½ 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
    • ½ teaspoon pure vanilla extract
    chocolate ganache
    • 1 cup dairy free chocolate chips
    • ¼ cup So Delicious hazelnut coconut milk coffee creamer
    • ½ cup Bob's Red Mill hazelnut meal

    Directions

    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.
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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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