chocolate and hazelnut torte

celebration time!
celebration time!

Yes, a vegan, gluten-free chocolate and hazelnut torte! There’s no better way to start my 21 days celebrating free-from christmas recipes. Yup I am celebrating the season in which everyone has a little indulge in delicious treats. My plan is to post a lovely free-from recipe/tip a day, starting today with this very fine, über rich torte.

This is the time of year where there is a huge focus on food, and I think it is really important to try and be as inclusive as possible. I know that catering for people with allergies can seem intimidating or scary as the risks are so great if there is anaphylaxis lurking in the past. But hopefully over the coming days in the lead up to the delightful day you will realise how doable and fun it can be too!

gluten-free vegan chocolate hazelnut torte

So I am starting my 21 days of christmas recipes with this stunner. Every year my field trip partner from Uni (who is also a big foodie) comes over before Xmas with a challenge to bake something seemingly impossible, without it’s eggs, dairy, soya and gluten. This year she gave me an old Italian torte recipe which had 6 eggs separated and the eggs whites whisked then folded in. Utterly impossible I thought – but I messed about with it and my basic Egyptian nut cake recipe and came up with this. She was amazed as apparently it has the same texture as the 6-egg recipe. HOORAH!

What I would say is that this torte tastes most spectacular about 20-30 minutes after it’s come out of the oven. It needs to be eaten straight away! Luckily it is very more-ish, but only make what you are going to eat on the day.

vegan gluten-free chocolate hazelnut torte

  • Yield:

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

  • 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.


  • 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


  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. 



*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.



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