vegan gluten-free chocolate hazelnut torte

  • Yield:

    1 medium sized torte (20 cm diameter)
  • Cooking Method:

    baking
  • Prep Time:

    30 mins
  • Cook Time:

    30 mins
vegan gluten-free chocolate hazelnut torte

This delicious chocolate hazelnut torte is gorgeously rich, and a surprising success adapted from an old Italian recipe which uses 6 separated eggs. It is one for special occasions like Christmas, packed full of the lovely seasonal hazelnut. It tastes at it's best about half an hour after it comes out of the oven so try to time it so you get to eat it not long from the oven for optimum results. It means it will still have some gorgeously gooey parts complimenting the occasional crunch of nuts.

Ingredients:

  • 1 ¼ C soaked hazelnuts*
  • 1 Tbs ground flax or chia seeds
  • 3 Tbs water
  • ¾ C milk alternative (we used almond milk)
  • ¹/3 C maple syrup
  • ¹/3 C oil (we used organic sunflower oil)
  • 1 Tbs cidre vinegar
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 3 Tbsp raw cacao powder**
  • ½ C gluten-free oats
  • ¼ C gluten-free plain flour
  • ¹/3 C cane sugar

Method:

  1. Preheat your oven to 150°C (fan). Drain and rinse your soaked nuts, then pop them onto a tray and into oven for 10 minutes. Take them out of the oven, and turn it up to 180°C (fan). Prep your cake tin with baking paper. (I used a dish with a 20cm diameter).

    chocolate hazelnut torte
    ground hazelnuts with chunks of every size

  2. Prepare your flax egg by combining the ground flax or ground chia seeds with the water in a mug. Leave to get gloopy! 

  3. In a bowl combine all your wet ingredients (milk alternative, maple, oil, vinegar, vanilla). In a separate bowl mix the dry ingredients (bicarbonate, cacao, oats, flour and sugar).

  4. Grind your toasted hazelnuts - I use the spice grinder on my Kenwood Chef to do this job. I like my torte to have texture - so keep some of the nuts chunky. (see photo) Add the ground hazelnuts to the dry ingredients. 

  5. The flax-egg should be gloopy and ready to add to the wet ingredients, then add the dry ingredients too and combine thoroughly. Then pop into your waiting cake tin and into the oven for 30 minutes. 

  6. When the 30 mins are up get it out of the oven, out of it's tin and onto a cooling rack. It will be perfect for the eating in about 20 minutes! We eat our torte unadulterated and love it in it's rich simplicity. However you can add home-made nutella to the top and decorated it with toasted hazelnuts. 

  7.  

Notes:

*I soak the hazelnuts overnight, then rinse thoroughly before toasting them.

**If you don't have raw cacao powder use normal cocoa powder but you may want to increase the quantity a little.