CHOCOLATE HAZELNUT CAKE

Chocolate Hazelnut Cake

Savor the delightful harmony of our Chocolate Hazelnut Cake, where creaminess meets crunch, and a symphony of delectable flavors meld into a mouthwatering masterpiece. A modest portion is all you need to satisfy your sweet cravings, leaving you guilt-free and utterly content.

Savor the delightful harmony of our Chocolate Hazelnut Cake, where creaminess meets crunch. Vegan - Gluten Free - Refined Sugar Free

If you are thinking that this Chocolate Hazelnut Cake is too much work, please don’t because it only seems that way. And even if it was, the result worth every minute. The main thing is that my daughter loved it, which is very important because I made it for her birthday. Hazelnuts and chocolate is her favorite combination and I am sure many of you out there love it too. Of course, I have as well. I know one thing for sure; it is always easier to make something even time-consuming for our loved ones when we know it is their favorite. However, I wish I could have cut the cake for the photoshoot, but I am sure you understand I couldn’t do that. Luckily, you can clearly see the layers from the outside, as they are inside.

Savor the delightful harmony of our Chocolate Hazelnut Cake, where creaminess meets crunch. Vegan - Gluten Free - Refined Sugar Free

It is creamy and crunchy at the same time with all the yummy flavors melting together. You don’t need a huge piece to satisfy your sweet tooth and completely guilt-free! Oh, and there is a bonus! It is full of nutrients that are actually good for you. I am sure you can tell while reading the ingredients. One of the ingredients I use very often in my desserts that have proven to be truly amazing are quinoa flakes. They are available in most supermarkets, but I usually get the GoGo Quinoa from Amazon. If you haven’t tried it yet, then I highly recommend it. They work much better than oats because they are much smaller and softer. However, they get very crunchy when baked in the oven. In addition, they are high in protein and fiber!

Savor the delightful harmony of our Chocolate Hazelnut Cake, where creaminess meets crunch. Vegan - Gluten Free - Refined Sugar Free

Well, my daughter enjoys eating the desserts I make for breakfast. You can too if you like because they are highly satisfying and nutritious. I would also like to point out that this cake is not completely raw, yet, it is very similar to my other raw desserts. Feel free to to check them out on my DESSERTS page, if you wish.

Savor the delightful harmony of our Chocolate Hazelnut Cake, where creaminess meets crunch. Vegan - Gluten Free - Refined Sugar Free

I think I did my best describing how delicious is this Chocolate Hazelnut Cake, but you never really know until you try it! Thank you for visiting and I would love to hear from you, so feel free to leave a comment! I wish you a wonderful day.

Chocolate Hazelnut Cake

CHOCOLATE HAZELNUT CAKE

Lena Novak – Lena’s Vegan Living
Savor the delightful harmony of our Chocolate Hazelnut Cake, where creaminess meets crunch, and a symphony of delectable flavors meld into a mouthwatering masterpiece. A modest portion is all you need to satisfy your sweet cravings, leaving you guilt-free and utterly content.
Vegan – Gluten Free – Refined Sugar Free
5 from 1 vote
Prep Time 1 hour 20 minutes
Resting Time 6 hours
Total Time 7 hours 20 minutes
Course Dessert
Cuisine Vegan
Servings 16
Calories 561 kcal

Equipment

  • Two 7-inch spring cake forms
  • Food processor
  • double boiler
  • parchment paper,
  • Spatula
  • squeeze bottle

Ingredients
  

  • CRUST
  • 1 ½ cup of dates soaked for 15min and rinsed
  • ¼ cup of canned coconut milk
  • 1 cup quinoa flakes
  • ¼ cup coconut oil raw
  • 1 cup roasted hazelnuts
  • 2 tbsp cacao
  • pinch of Himalayan Pink Salt
  • HAZELNUT LAYER
  • 1 ½ cups of roasted hazelnuts
  • 1 ½ cups of dates soaked for 15min and rinsed
  • ¼ cup canned coconut milk you may add more if needed
  • ¼ cup canned coconut cream
  • ¼ cup coconut oil raw
  • pinch of Himalayan Pink Salt
  • VANILLA LAYER
  • 1 ½ cup of raw cashews soaked for 4 hours and rinsed
  • 1 cup of water or coconut water from the can
  • 1/2 cup canned fat coconut cream
  • ¼ cup coconut oil raw
  • 1 tsp pure vanilla extract
  • 1/3 cup of maple syrup
  • Pinch of Himalayan Pink Salt
  • CHOCOLATE LAYER
  • Dark unsweetened chocolate 100gr I am using 90% Lindt
  • Caned Coconut cream 1/2 cup
  • Maple syrup ¼ cup you can add more if needed
  • CHOCOLATE HAZELNUT BALLS
  • 1/3 cup of dates soaked for 15min and rinsed
  • 1/2 cup of quinoa flakes
  • ¼ cup coconut oil raw
  • 1/2 cup roasted hazelnuts
  • Pinch of Himalayan Pink Salt
  • Melted chocolate

Instructions
 

  • CRUST
  • Preheat the oven to 350F
  • Grind the hazelnuts leaving them chunky and set aside.
  • Melt the coconut oil in a double boiler above steam.
  • Mix the oil with quinoa flakes and spread on the baking sheet lined with parchment paper.
  • Bake for 15 minutes.
  • In the meantime, blend the dates with coconut milk in a food processor until smooth.
  • Transfer into a bowl and mix thoroughly with roasted quinoa flakes, grind hazelnuts, and rest of the ingredients.
  • Place in the refrigerator for 30min.
  • In the meantime, cut out 7-inch diam circle out of parchment paper. Lightly brush the bottom of your spring from with oil and apply the circle on top.
  • When ready, create a bowl out of the mixture and place it in the middle of the form.
  • Start pressing with your hands lightly and evenly, until you create a flat surface all the way to the edge of the form.
  • When ready, cover with plastic wrap and place into a freeze.
  • VANILLA LAYER
  • Blend all the ingredients until smooth.
  • Cut out 7-inch diam circle out of parchment paper. Lightly brush the bottom of your spring from with oil and apply the circle on top.
  • Pour the mixture into the form and let it sit for a few minutes before you place it into a freezer.
  • When ready, place it into a freezer for 1 hour before you add the second layer on top.
  • HAZELNUT LAYER
  • Start blending the hazelnuts while adding rest of the ingredients, until you get completely smooth, hazelnut butter like texture.
  • Pour the mixture on top of the vanilla layer and let it sit for few minutes.
  • Place in a freezer for 6 hour or overnight.
  • When ready, leave the forms for 15 to 20minutes on the kitchen counter.
  • Remove the layers out of the forms, but do not force them. They will come out easy when they are ready.
  • Flip the vanilla and hazelnut layer upside down and place them on the crust.
  • Do your best to place them evenly.
  • To remove the bottom, which will be now on top, you may have to wait another 10 minutes.
  • Again, it will come off easily when is ready.
  • After you remove the bottom of the form, peal off the parchment paper and smooth out the wrinkled top with spatula. It will help if you warm the spatula under warm water.
  • CHOCOLATE LAYER
  • Whip the coconut cream with maple syrup and add it to the chocolate in double boiler.
  • Keep stirring as the chocolate melts.
  • Apply ¼ cup immediately on the centre of the cake and spread with spatula.
  • Fill your squeeze bottle with the rest of the chocolate and create the drizzle around the cake.
  • Save the rest for the chocolate ball to decorate the cake.
  • Place the cake back in the freezer for 30min.
  • When ready, sprinkle with hazelnuts and decorate with balls.
  • Take it out of the freezer couple hours before serving.
  • CHOCOLATE HAZELNUT BALLS
  • Preheat the oven to 350F
  • Melt the coconut oil in a double boiler above steam.
  • Mix 2tbsp of oil with quinoa flakes and spread on the baking sheet lined with parchment paper.
  • Bake for 10 minutes.
  • When ready, let it cool for few minutes.
  • Save few whole hazelnuts and grind the rest by pressing the pulse button, so they remain chunky. Set aside.
  • Blend the dates with the rest of the oil and chocolate in a blender until smooth.
  • Transfer to a bowl mix thoroughly with ¼ cup of grind hazelnuts and roasted quinoa.
  • Cover with lid or a plastic wrap and place to a refrigerator for 1 hour.
  • When ready, create few balls of two different sizes to decorate your cake by using mini ice cream scoop or 1tbsp measuring spoon.
  • For a larger balls scoop 1 tbsp or ice cream scoops and place 1 whole hazelnut in the middle. Scoop one more to cover the hazelnut and roll in your palms.
  • Place it on a tray lined with parchment paper.
  • For small balls, scoop 1 tbsp and roll in your palms.
  • You may also roll one or two balls in grind hazelnuts.

Notes

At this time I bought the hazelnuts already roasted to save time. However, if you prefer to roast them yourself, please check the recipe for HAZELNUT TRUFFLES
 

Nutrition

Serving: 130gCalories: 561kcalCarbohydrates: 49gProtein: 7.7gFat: 40gSaturated Fat: 19gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 12.5gSodium: 11mgPotassium: 420mgFiber: 8gSugar: 30gCalcium: 84mgIron: 2.2mg
Keyword best vegan dessert recipes, easy delicious dessert recipe, how to make tripple layer cake, how to make vegan hazelnut cake
Tried this recipe?Let us know how it was!
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