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Chocolate Cake with Hazelnut Cream Filling (Vegan, Gluten-free)

If you are looking for something impressive and delicious to make, I can recommend this recipe for a vegan and gluten-free Chocolate Cake.
Course Cake
Cuisine American
Servings 1 cake (18 cm)


  • non-stick frying pan
  • highspeed blender
  • 18cm cake form


For the cake:

  • 70 g buckwheat flour
  • 90 g sweet sorghum flour
  • 70 g FAIR-TRADE cocoa powder
  • 2 tablespoon fiber husk
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 140 g dates + 3/4 cup water
  • 1 tablespoon olive oil
  • 1 cup water

For the filling:

  • 150 g hazelnuts
  • 70 g dates + 3/4 cup water
  • 1/2 cup water
  • 2 tablespoon chia seeds

For the icing:

  • 70 g dates + 1/2 cup water
  • 20 g cacao butter melted
  • 2 heaped teaspoon cashew butter
  • 30 g FAIR TRADE cocoa powder


  • Place the dates for the dough, the filling and the icing into 3 separate cups and cover with the suggested amount of water to let them soak. This way they are easier to blend.
  • Best start with roasting the hazelnuts. Heat a non stick frying pan with a thick bottom and roast the nuts while stirring constantly. After a few minutes the nut’s skin should start to crack and partially fall off.
  • Take the pan off the stove and let the nuts cool down a little. Then rub off the peel either by rolling the nuts between your fingers (a very relaxing task ;)) or placing the nuts in a clean dish-washing towel and rubbing them vigorously.
  • Prepare the baking tin with a sheet of baking paper on the bottom. This way the baked cake will be easier to remove. Preheat the oven to 190°C.
  • Then prepare the dough by mixing all dry ingredients in a medium sized bowl. I prefer to sift it through a fine colander.
  • Blend the dates with water to a fine cream. Pour the date cream into the bowl with the dry ingredients. Add olive oil and water as well. Stir well but not too long, otherwise the dough won’t rise as well. Pour the dough into the cake tin and spread it evenly.
  • Bake in the oven, covered with a loosely placed sheet of aluminum foil, for approx. 30 minutes (depending on oven type – make a needle test!). Let the cake rest in the oven for a few minutes before taking it out.
  • Remove the cake tin and let the cake cool down properly. When the cake has cooled down, cut it into two. I use a bread knife for this. Place the bottom part in the cake tin again.
  • Prepare the filling by blending the hazelnuts, dates and water to a fine cream, adding the chia seeds towards the end. I use a high-speed blender for this because it makes it very creamy ;)
  • Pour the cream into the cake tin and spread it evenly. Place the top of the cake gently on top of the cream. Let the cake rest in the fridge while preparing the icing.
  • For the icing, blend all ingredients to a fine cream, adding the cocoa powder towards the end. Take the cake out of the fridge and gently remove the cake tin. If there is any excess cream coming out of the sides, remove and dispose of appropriately – you know what I mean ;) Then smother the whole thing with the icing – have no mercy! ;) Let set in the fridge for a few hours. It also tastes good without waiting…


Enjoy! :)
Keyword Buckwheat, cake, chocolate, dairy-free, Dates, egg-free, fruit-sweetened, Hazelnut