Gluten-Free Vegan Chocolate Hazelnut Truffle Cake

Gluten-Free Vegan Chocolate Hazelnut Truffle Cake

This Gluten-Free Vegan Chocolate Hazelnut Truffle Cake is a mixture between my Chocolate Hazelnut Cake and Chocolate Truffle Cake

Gluten-Free Vegan Chocolate Hazelnut Truffle Cake

This delicious cake consists of a fudgy, hazelnut-infused, deeply chocolatey sponge made extra indulgent by lashings of Sweet Potato Chocolate Buttercream.

Gluten-Free Vegan Chocolate Hazelnut Truffle Cake

The grain-free sponge is a simple affair made using ground hazelnuts for Nutella-like flavour, and is naturally sweetened with puréed dates.

It’s a versatile recipe that works with any type of oil you want, such as olive, coconut or vegetable oil, but several readers have also had success substituting this with applesauce, so you could go down that route if you’d prefer to keep it oil-free.

It’s not a fluffy sponge, but rather a fudgy, gooey one that really resembles the melt-in-your-mouth texture of a chocolate truffle!  

Gluten-Free Vegan Chocolate Hazelnut Truffle Cake

The luxuriously smooth, rich and velvety chocolate buttercream frosting is a truly magical recipe made using a few simple ingredients, all thanks to the secret addition of the sweet potato that provides the perfect naturally sweet and creamy base.

Gluten-Free Vegan Chocolate Hazelnut Truffle Cake

Then you can decorate the cake with whatever you wish – I went for rose petals as I love how pretty and delicate they look. This cake is perfect for birthdays or special occasions, but also conveniently happens to be secretly healthy, so you could even eat it for breakfast if you like!

Gluten-Free Vegan Chocolate Hazelnut Truffle Cake

For more chocolate cakes, check out my:

Gluten-Free Vegan Chocolate Hazelnut Truffle Cake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Chocolate Hazelnut Truffle Cake
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Gluten-Free Vegan Chocolate Hazelnut Truffle Cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 

This Gluten-Free Vegan Chocolate Hazelnut Truffle Cake is easy to make, super rich and indulgent and secretly healthy too! 

Course: Dessert
Servings: 8
Calories: 289 kcal
Ingredients
For the cake:
  • 15 small dates soaked overnight in cold water or for 10 minutes in boiling water
  • 200 g (1 cup) ground hazelnuts
  • 4 tablespoons cocoa powder
  • 4 tablespoons oil* (coconut, olive or vegetable oil)
  • 1/4 teaspoon bicarbonate of soda
  • 60 ml (1/4 cup) milk, any kind
  • Optional: Salt, to taste
For the buttercream:
  • 2 medium-sized sweet potatoes (about 400g/14oz)
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • Salt, to taste
  • 3 tablespoons maple syrup, to taste (or sub any other sweetener)
  • 1 teaspoon coconut oil*
Instructions
For the cake:
  1. Preheat oven to 180 degrees (350 degrees)
  2. Drain away most of the water from soaking the dates, leaving a little bit
  3. Use a food processor or a stick blender to blend the dates into a smooth purée (leaving a little water will make it much easier)
  4. Add the puréed dates into a bowl along with all the other ingredients and mix well
  5. Divide the mixture between two greased and lined round baking tins (I used 18cm/7inch tins)
  6. Bake in oven for around 15 minutes
  7. Once out of the oven, transfer to a wire rack to cool completely
For the buttercream:
  1. Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender
  2. Discard any skins, and add to a food processor or blender along with all other ingredients
  3. Whizz until completely smooth. Taste and adjust ingredients as necessary - add more maple syrup for sweetness, more salt for saltiness, more cocoa powder for chocolate flavour etc
  4. Leave to cool before using to frost the cake
To frost and decorate the cake:
  1. Place one half of the cake onto a plate and spread just less than half of the buttercream onto it
  2. Place the other half of the cake on top of that and use rest of buttercream to spread on top and around sides of cake
  3. Decorate with rose petals or whatever else you fancy!
  4. Keeps covered in the fridge for up to a few days
Recipe Notes

*Several readers have told me they made this cake oil-free by substituting the oil with applesauce, which seems to have worked well. So please do this if you're looking for an oil-free cake! The coconut oil in the buttercream can be omitted, but the taste may not be quite as delicious!

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