Gluten Free Hazelnut Torte with Chocolate Creme

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Gluten Free Hazelnut Torte with Chocolate Creme

gluten free | grain freedairy free | vegetarian | vegan | cane-sugar free

This Gluten Free Hazelnut Torte is so divine. It’s hard to believe it’s healthy. I made it last night for dessert and it was perfect. I’ve stuck to a basic list of ingredients: hazelnuts, eggs, cacao, coconut sugar, nut milk and vanilla, however, this recipe could be easily taken to the next level by adding rum-soaked raisins (think Christmas dessert), or a cup of frozen raspberries too – yum!

Note – for the chocolate creme to maintain a whipped-cream consistency, the coconut oil MUST be soft – like butter. If it’s rock solid, the warm it ever so slightly and if its melted, then cool it until the desired consistency is achieved.


Serves: 8
Preparation time: 5 minutes
Cooking time: 30 minutes



  • cooking scales
  • teaspoon
  • tablespoon
  • wooden spoon
  • measuring cup
  • large mixing bowl
  • small mixing bowl
  • tart/torte tin





  • 200g hazelnut meal
  • 1 tsp vanilla powder OR extract
  • 1 tsp baking powder
  • 1/4 cup cacao powder
  • 1/4 cup coconut sugar
  • 3 eggs, beaten
  • 1/2 cup almond milk OR other milk of your choice

Chocolate Creme

  • 1 cup coconut oil, softened
  • 4 tbsp cacao powder
  • 2 tbsp maple syrup OR honey



  1. Grease and line the base of a tart tin with coconut oil and baking paper, then set aside.
  2. Preheat a fan-forced oven to 150 degrees Celsius.
  3. In the large mixing bowl, add the hazelnut meal, vanilla powder, baking powder, cacao powder and coconut sugar. Mix together with a wooden spoon.
  4. In the small mixing bowl, combine the beaten egg and almond milk, then add to the dry mixture.
  5. Mix together with a wooden spoon, then transfer to the lined tart tin, ensuring the mixture is level and spread into the corners.
  6. Bake for 30 minutes or until firm to touch.
  7. Allow to cool.
  8. Once cooled, make the chocolate creme by combining all ingredients in a small bowl, mixing thoroughly with a spoon.
  9. Slice the torte into 8 serves and spoon dollops of the creme onto each.



Store in an airtight container in the refrigerator.