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Gluten-Free Vegan Chocolate Hazelnut Cake
This Gluten-Free Vegan Chocolate Hazelnut Cake tastes reminiscent of Nutella, it's rich and indulgent, and perfectly soft and fudgy.
Course
Dessert
Cuisine
European
Keyword
gluten-free chocolate hazelnut cake, paleo chocolate cake, vegan chocolate hazelnut cake
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
288
kcal
Author
Rhian Williams
Ingredients
130
g
(¾ cup) pitted dates
soaked overnight in cold water or for 10 minutes in boiling water and drained
200
g
(2 cups) ground hazelnuts
(if you can't get hold of this, you can grind the hazelnuts into a fine powder using a food processor)
4
tablespoons
cocoa powder
4
tablespoons
coconut oil
(or sub olive or vegetable oil)
¼
teaspoon
bicarbonate of soda (baking soda)
80
ml
(⅓ cup) unsweetened almond milk
(or any other plant-based milk)
Optional: Salt, to taste
Optional: 100g (½ cup) tinned or fresh cherries, pitted and halved
Optional: Splash of Amaretto
(ensure gluten-free/vegan if necessary*)
For the icing (optional)*:
40
g
(¼ cup) dark chocolate
(ensure vegan/gluten-free if necessary)
6
tablespoons
unsweetened almond milk
(or any other plant-based milk)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Use a food processor or blender (or hand-held blender) to blend the dates into a smooth purée
Add the puréed dates into a bowl along with all the other ingredients and mix well
Transfer to your (greased) baking dish of choice - I used a 7inch/18cm round springform baking tin
Bake in oven for around 20 minutes
For the icing:
Once the cake is completely cooled, make the icing - melt the chocolate in a bain-marie or microwave
Add the milk a teaspoon at a time, until you get the desired consistency
Spread evenly over the cake
The cake keeps well in the fridge for up to a few days
Notes
*For a refined sugar free version, omit all starred ingredients and use fresh cherries instead of tinned
Nutrition
Calories:
288
kcal