I used to subscribe to a lot of weekly emails from life coaches, wellness gurus, motivational speakers and the like. I found some of the tidbits they offered lightly inspirational on a good day, but on a bad one…ooof. the pitches that involved a $1500+ investment disgusted me when I thought of all the decent people just trying to take control of the inevitably volatile parts of life.
I turned 29 yesterday and it’s true that the layers of our human existence become more defined as time rolls on. Bits of the past inform us in the here and now, and we grow or lie still in the ways we push or allow ourselves to. Our minds and postures shift as we learn and do more. The spots where we stall, deliberately or by accident, help us to be here now in a more defined way too I think.
I used guilt myself over not getting frequent haircuts, my nails done etc. There’s a whole aura around grooming that speaks to having your life together, right? I’d get a couple days off and and just when I had psyched myself up enough to call a salon, I’d see a little patch of redness on my hand from a burn or any number of calluses, or my messy top knot. I enjoy working hard and eventually realized that reminders of that, in whatever form, were more important to me. Having the privilege to plug away at something that is meaningful is every indication that I have my life together.
Growth and birthdays are celebrated with cake around here, or a chocolate hazelnut tortw. Pretty sure I’m taking liberties with the designation of “torte” on tis one. Chocolate and hazelnut together is heaven in almost anything, but especially in this chocolate hazelnut torte. So I started with a dense brownie base and layered it up from there with a hazelnut cream and coconut whip. The date caramel has a tiny pinch of tang from some fresh lemon and I find it really makes all the flavours work together instead of the whole thing just being this overly rich and sweet experience.
If you love chocolate and hazelnut, I’d also recommend checking out this chocolate hazelnut espresso shake, this latte, and these chocolate hazelnut grahams.
Vegan Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Cream
Ingredients
CHOCOLATE TORTE BASE
- 1 ½ tablespoons ground chia seeds
- ¼ cup water
- ¾ cup almond meal/flour
- ¾ cup hazelnut meal (or more almond meal)
- ¾ cup oat flour (certified gluten-free if necessary)
- 2 tablespoons arrowroot powder
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup coconut palm sugar (or cane sugar)
- ¼ cup coconut or almond milk
- 2 teaspoons vanilla extract
- ¼ cup + 2 tablespoons coconut oil
- ½ cup semisweet vegan chocolate chips
HAZELNUT MOUSSE
- ½ cup toasted hazelnuts
- 1 13.5 oz 400 ml can of full fat coconut milk
- 1 scant cup cashew butter
- ¼ cup maple syrup
- ¼ teaspoon fine sea salt
- 2 teaspoons lemon juice
- ¼ cup melted coconut oil (at room temperature)
SALTY DATE CARAMEL
- 7-8 soft pitted Medjool dates
- Boiling water (to cover the dates)
- 1 tablespoon fresh lemon juice
- ½ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 1-2 tablespoons non-dairy milk
TO SERVE
- coconut whipped cream (see note)
- toasted and chopped hazelnuts
Equipment
Notes
- I give the mousse + brownie/cake base a full 24 hour wrap-and-chill time. I figured the longer the setting time, the less possibility of heartbreak from a runny mousse or too-warm-in-the-middle cake.
- Also I know that certain brands of coconut milk tend to be better than others for forming solid layers of cream at the top–this one has been consistently good for me.
- For coconut whipped cream use 1/2 of this recipe, or a store-bought version.
Instructions
- Preheat the oven to 350°F. Grease a 9 inch springform pan with coconut oil and set aside.
- In a small bowl, combine the chia seeds and water. Stir and set aside so that it can gel together and thicken.
- In a large bowl, combine the almond meal, hazelnut meal, oat flour, arrowroot powder, cocoa powder, baking soda and salt. Whisk to combine.
- Make a well in the middle of the dry ingredients and to that add the coconut palm sugar, coconut milk and vanilla extract. Add the chia gel to the bowl as well. Give it a little stir.
- In a small saucepan over low heat, combine the chocolate chips and coconut oil. Melt the two while you stir constantly to avoid burning the chocolate. Once it’s all melted and smooth, add it to the torte ingredients in the large bowl. Stir it all together until you have a stiff and unified batter.
- Press the chocolate torte batter evenly into the prepared springform pan. Place the pan on top of a cookie sheet and slide it into the oven. Bake for 30-33 minutes or until the top is firm. Remove and allow to cool completely. At this point I wrap the cake tightly in cling film and place it in the fridge to totally set overnight.
- Make the hazelnut mousse. In an upright high speed blender, combine the hazelnuts, coconut milk, cashew butter, maple syrup, salt, lemon juice, and coconut oil. Blend on high until completely smooth. Scrape the runny mixture into a bowl and cover it with cling film, pressing the film onto the surface of the mousse/liquid. Refrigerate for at least 3 hours or until the mousse has firmed up considerably, preferably overnight.
- Make the date caramel: soak the dates in the hot water for about 15 minutes, and then drain them (reserving the soaking water). Place the softened dates into your blender/food processor. Add the lemon juice, salt, vanilla, and coconut milk. Blend this up a bit just to break everything up. Add reserved date soaking water as needed and blend the mixture again until you have a runny, smooth, caramel-like consistency. Scrape into a jar and seal with a lid until you’re ready to use it.
- Assemble the torte: place the chocolate torte base on your serving plate. Whisk the hazelnut mousse up a bit and scoop it onto the cake base, smoothing it out evenly. Top the torte with coconut whipped cream, date caramel, toasted chopped hazelnuts etc and serve immediately. Leftover torte can be covered and kept in the fridge for a couple days.
Be still my heart! This looks unbelievable. I can’t believe it’s gluten free and vegan. Must try! I wonder how it would be with almonds?!
Ok so I made this for my birthday yesterday and was simply the best cake ever. Honestly. I ate it for breakfast today without feeling un-healthy (as a nursing mom), even gave my thumb dipped in the caramel to my wide-eyed five month-old, and even my family who are humungus sceptics when it comes to health foods… adored it. Thank you, will be on a cake priority list from now on. ;)
This torte looks and sounds so so so wonderful. Love the flavours you combined here and the texture looks out of this world!
some time ago after some convincing from others, i went in for a “real” haircut that came out looking like the worst shoulder pads since the 80’s. since then, i’ve been growing my mane to the floor just for fucks – i’m going to be that old woman on the porch one day and if i get grumpy, i am going to cut it all off and use it as a weapon. don’t let them take away your weapon!
happy birthday dear.
Laura, your posts kill me. In the best way possible. Love your reflections on growing older. I doubt that you have calluses on your fingers from your camera shutter button or keyboard, but it’s abundantly evident that you work your ass off in this space, too. This dessert looks stellar. I’m on a homemade brownie high right now but my brownies aren’t so redeeming. Here come the jitters.
Oh, another thing. Can I use honey or agave (not my favourite) instead of maple syrup? I usually replace it, but you never know… and I want this “torta” to be just right. Thanks.
Hi Tamara, any liquid sweetener (except for stevia drops) you like would be fine! So brown rice syrup, agave, honey etc. are all fair game.
-L
Ohhh, I am so making this for my birthday on Monday! Was opting for a classic orange-chocolate raw cake until I saw this gorgeousness. Thank you for sharing. And belated happy birthday from almost-springlike Slovenia! :)
Tamara
Holy moly, this is gorgeous!! I have a whole bunch of hazelnuts ready to me used, and I would love to use them on something this beautiful ;)
happy birthday, Laura! I’m on a new non dairy quest, so this cake looks perfect :))
This is seriously the most delicious looking thing I have ever seen! I dont own a springform pan though… Can I use a pie dish??
Hi Sarah, you could use and 8 or 9 inch cake pan if you want. Just make sure you grease it real good and allow the cake to cool totally completely before de-panning it.
-L
Hey, happy belated birthday Laura!! This torte looks incredible! I’m starting my list of b-day dessert ideas early for my 30th this year and this one’s made the list for sure!
Happy Happy Birthday Laura! This cake is a real stunner. I love how you have captured the beauty in these photos – the colors and stunning light. Fancy-face personal grooming is so overrated. Once in a while, my sisters or friends will convince me to get my nails done, and the next day bits of nail polish begins to chip away, possibly in my dinner. Who knows? Three weeks ago I had the worst haircut ever, so that was a real waste of time. And whenever I put on a bit of mascara for fancy occasions, it seems to stay put for weeks even with a diligent scrubbing. It all seems a bit unnecessary. This cake is absolutely necessary though, and a perfect way to celebrate a birthday. Cheers to you!
My goodness. This looks wonderful. So happy to have found your site, btw. The flavor combo of Hazelnuts and Chocolate makes me sort of crazy, like in a good way. Always looking for fun new ways to put them together, and I’m itching to try this one! Thanks for this :)
Oh my, this looks insanely good!!!!!!!!
Just a question before I rush out to make it — is there anything that can be used instead of the oat flour? I know oats can be gf but they contain a similar substance that a good percentage of coeliacs react to, my boyfriend included.
Can you think of any replacements??
Thankyou!!!!!
:)
Hi Hannah, you could certainly use brown or white rice flour instead of the oat. I’ve made the brownie base before using both and it was great. Also, I think any GF all purpose flour mix would be suitable in this too. Hope this helps!
-L
Stunning textures, as per usual. Happy belated 29th and thank God for rough spots, deep wrinkles, and date caramel.
I have GOT to share this with my GF friends, this looks incredible. Oh he!! I’ll share it with all my friends!
I really think the last couple of years of your twenties/beginning of your thirties are the best years filled with moments when you realise that you know who you are better than you ever have before. Happy belated birthday lady, this cake looks like the best (and only) way to celebrate.
Happy birthday, beautiful lady! Those marks are worth being proud of, I agree. 29 is a big year!! Bring on the cake! xo
All I can say is WOW.
Happy Birthday! I love hazelnut and chocolate together, and that coconut whipped cream on top? Jackpot.
It’s true, even people who look well-groomed don’t necessarily have their shit together. Screw looking refined, just continue being awesome =P
Happy Happy Birthday Laura!
I hope this year brings you as much joy as your recipes bring me :)
Happiest of birthdays to you Laura!
Can I just say, you have absolutely floored me with this one. I have a very good (vegan) friend’s birthday coming up, and as usual I am chief birthday cake maker. I had already planned exactly what I was making – UNTIL I SAW THIS! Whoa!
And your photographs! Jeepers!
Gold stars everywhere.
Thanks for the amazingness.
Jade. X
Happy Birthday to you. Beautiful cake. Love your pics.
Oh my dear lord. This is incredible. Period. Hazelnut and chocolate are the best together!
Holy cow!! This looks incredible! That hazelnut mousse looks so pillowy I want to dive into it.
Happy happy birthday. I love your attitude.
Happy Birthday Laura! And, thanks for this post. I have so many days of feeling like the worlds biggest mom-slob, glancing around at well-groomed souls that seem to hold perfection in their grasp. But I feel the same – I like my scars and unpolished nails, laughter wrinkles and long un-fancy hair. It’s how I’m most comfortable, anyway. But sometimes I forget. xo
Whoa, girl. You just took it to a new level! This looks INCREDIBLE. Sending birthday wishes your way. So grateful that your birthday means me getting my hands on this recipe. So generous of you!
Oh wow. This is an amazing work of art, and just look at that beautiful ingredient list. A dream come true. Thank you for sharing, and happy happy birthday. :)
this cake looks delectable. so rich and creamy AND vegan. Love it.
Happy birthday! This torte looks and sounds incredible. I’m hoping someone close to me has a reason to celebrate soon so I can bust out this decadent dessert. After college I went through the same thought thinking if I regularly got my nails done, got “real professional lady” haircuts and the right clothes I’d feel like a real adult. Some years later now I rush to work after sweaty yoga with no time for makeup and feel more put together than ever. It’s good to find the things that drive us and give us the irreplaceable sense of self-worth and ultimately make us happier than any superficial sense of self ever could. Cheers to you!!
Such smart thoughts on life, getting older and being okay with the reflections of that. I know exactly what you mean about being tempted to question yourself (and the scars and lines, etc.) and then realizing that these are good reflections of life well lived, things to be proud of. And: what a cake! I hope it was the happiest of birthdays! You deserve only the best, and I hope this new year is a beautiful one for you.
This sounds AMAZING!
Question- Do you HAVE to use a springform pan? Or would it turn out okay in any other sort of pan?
Hi Mandy, You don’t have to use a springform pan at all, I would just recommend greasing your pan up real proper and maybe using some parchment so that the cake de-pans cleanly once it’s totally cooled.
-L
gahh this is GORGEOUS! and i hope you had a very very happy birthday!!!!!
Happy Birthday! Love your photos and way with words, as always. They always make me think. Plus, I’m positively drooling over this cake and am seriously debating how soon I can get some arrowroot powder to make this….then NOT tell my husband it’s not from a box (his fave).
Happy birthday!!!! I’m so in love with this cake (so many flavors that I love, all in one!) and your phenomenal photos — beautiful.
the perfect treat for celebrating life, birthdays, and having your shit together. xo
This looks all kinds of amazing. I could eat the hazelnut mousse stuff by the spoon. Is there a reason you use cashew butter rather than hazelnut? Hazlenut overkill perhaps? Happy belated birthday too by the way!
Kate, you nailed it! Sometimes toasty hazelnut has a bitter edge, so I thought I’d just temper it with some fatty cashew butter to help carry + enhance the hazelnut flavour and not overwhelm the whole thing with nuttiness. Thanks for your kindness too :)
-L
Wow, yeah, totally understand your disgust w/ hustle-hungry gurus; there seem to be quite a few people who prey on people’s weaknesses. Anywho, I totally thought my 20s were my trial, that I’d have figured shit out by 30. It turns out (in my case) that even at 30, life is still a continual assessment of shit-togetherness! 29 was a rad ride for me, and I hope this (and every year) brings you clarity, questions and good times! HB, Laura!
Not only are these pictures beautiful (as usual) but I NEED this cake. It looks so good and it won’t make my stomach hurt from lots of dairy and sugar. Happy birthday!
Crap this looks SO good!!!!!! This is exactly how I’d like to celebrate my next birthday! Enjoy your last year in the 20’s :-)
Wow. Your photographs are absolutely breathtaking! This torte looks like it is to die for! The hazelnut mousse looks incredible, too. What a fabulously indulgent cake! :)
Lisa
Happy Birthday dear Laura!!!! That cake looks staggeringly good!!
Have you ever come across J Krishnamurti? He is none of those sorts of people you mentioned above, you might find him refreshing!
happy 29th birthday to you! i completely understand what you mean about the false dichotomy between grooming and having your shit together. i go through periods of that, too, but i come back to the same conclusion as you. similar with never taking the time to cover the dark circles under my eyes. i’m kind of proud of them. i know that’s weird.
beautiful cake/torte and i’m excited to learn more about your experiences and feelings in the upcoming year ;)
Happy Birthday, Laura! What a stunning treat.
Oh wow this looks absolutely fantastic. Can you send me a piece please :-)
Happy Birthday!!! I turn 27 in a couple months and can totally relate to what you’re talking about. The refinement that comes with age is not always the prim, make-up perfect person everyone thinks that word reflects.
The torte is absolutely beautiful!
Wow that looks amazing! I love your idea of date caramel, I have been trying to think of a way to make a vegan/healthier dulche de leche and I think this may be the recipe. How long does it last in a sealed jar?
Hi Danielle, I’m honestly not sure on the lifespan of the caramel because I always eat it up so fast. 3-5 days in the refrigerator I would guess.
-L
Happy Birthday Laura! Cheers to being present, and eating cake, and all of the wonderful things that a birthday brings!
oh i do hope your birthday was nice. and this cake, is marvelous
Oh my goodness. This looks INCREDIBLE! Happy birthday!