Go Back Email Link

Raw Chocolate Hazelnut Cake

Are you looking for a healthy and delicious chocolate cake recipe this Easter? One that does not require baking, is vegan, free from refined sugar, gluten and dairy, as well as easy to make? Well hello there amazingly rich and creamy Raw Choc Hazelnut Cake, with just a little hint of orange.
Print Recipe Pin Recipe
Prep Time 5 hours
Total Time 5 hours
Course Breakfast, Dessert
Servings 12 Servings

Ingredients
  

Base Layer

  • 1 1/2 cups hazelnuts
  • 1/3 cup cacao powder
  • 6 soft fresh dates , pitted
  • 1 tbsp orange zest , finely grated
  • 1 tsp vanilla
  • 1/4 tsp salt

Middle Layer

  • 2 cups raw cashews , soaked in water for 6-8 hours, drained & rinsed
  • 1/2 cup maple syrup
  • 1/2 cup coconut milk
  • 1/2 cup hazelnut butter*
  • 1/2 cup coconut oil , melted
  • 1/2 cup cacao powder
  • 2 tbsp orange zest , finely grated
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Chocolate Topping

  • 1/4 cup cacao powder
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil , melted
  • 1/2 tsp vanilla
  • 1 pinch salt
  • extra hazelnuts , for decoration
  • extra orange zest , for decoration

Instructions
 

  • Place all of the base ingredients into a food processor and pulse until the mixture resembles wet sand. Press the base firmly and evenly into the cake tin and place in the freezer.
  • Next make the middle layer by blending the cashews, maple syrup and coconut milk until smooth and creamy, scraping down the sides of the food processor occasionally. Be patient, this may take a few minutes.
  • Add the remaining middle layer ingredients and blend until thoroughly incorporated. Pour this mixture on top of the base and return the pan to the freezer.
  • To make the chocolate glaze for topping the cake, place all of the chocolate topping ingredients (except for the extra hazelnuts and orange zest used for decoration) into a small bowl and stir for a couple of minutes until very smooth. Pour over the cake and return to the freezer to set for 4 hours, or even overnight.
  • Take the cake out of the freezer for about 15 minutes to soften slightly before slicing. Decorate with chopped hazelnuts and thin strips of orange zest. It keeps in the freezer beautifully for up to 3 weeks.

Notes

Optional Ideas:

  • Replacing the hazelnuts with pecans, walnuts or almonds would also be delicious.
  • Try another nut or seed butter instead of hazelnut butter, such as almond, cashew or macadamia.
  • If you would like to increase the orange flavour in the cake add a few drops of orange extract or food grade orange oil.
  •  
*At The Health Emporium we have nut butters machines and make freshly ground nut butters, including hazelnut.  Hazelnut butter from a jar will work as a substitute, as will other nut butters.