Breakfast
Freeflourish
Gluten-Free Chocolate Hazelnut Torte
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 12, 2026 · Updated Jul 1, 2026
European-inspired
55 mins
glutenfreedairyfreeoptionsvegetariandessertfamilymealeasyfreezablenutfree
A rich gluten-free chocolate hazelnut-style torte made nut-free with seed flour, cocoa, eggs, and dairy-free dark chocolate options.
Prep
20 min
Cook
35 min
Total
55 min
Servings
8
Difficulty
easy
Cuisine
European-inspired
Ingredients
Servings
8
- 1 1/2 cups sunflower seed flour (or pumpkin seed flour for nut-free alternative)
- 1/2 cup unsweetened cocoa powder (gluten-free)
- 1 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1/2 cup coconut sugar or organic cane sugar
- 3 large eggs, at room temperature
- 1/3 cup melted coconut oil or dairy-free butter substitute
- 1 tsp vanilla extract
- 1/2 cup dairy-free dark chocolate chips or chopped chocolate
- Optional
- powdered sugar or cocoa powder for dusting
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with coconut oil or line the bottom with parchment paper.
-
In a medium bowl, sift together the sunflower seed flour, cocoa powder, baking powder, and salt. Set aside.
-
In a large bowl, whisk the eggs and sugar together until the mixture is thick, pale, and slightly increased in volume (about 3-5 minutes).
-
Slowly add the melted coconut oil and vanilla extract to the egg mixture, whisking gently to combine.
-
Gradually fold in the dry ingredients using a spatula, mixing just until fully incorporated. Do not overmix to ensure a tender texture.
-
Gently fold in the dairy-free chocolate chips or chopped chocolate pieces evenly through the batter.
-
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
-
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
-
Remove from oven and let the torte cool in the pan on a wire rack for 15 minutes. Then release and remove the springform ring and allow to cool completely.
-
Dust the top with powdered sugar or cocoa powder if desired before serving.
-
For storing, wrap tightly with plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Tips
Allergen Overlap Note
Use gluten-free cocoa powder, baking powder, seed flour, and dairy-free chocolate with clear labels. Despite the legacy hazelnut-style name, this version should stay nut-free, so avoid hazelnut garnish and check chocolate for nut cross-contact if serving nut-allergic guests.
Texture Expectations
The torte should be moist, dense, and fudgy with a tender crumb, not fluffy like a layer cake. Pull it from the oven when a toothpick has moist crumbs rather than wet batter, then cool completely before slicing.
Dining With Non-GF Family Note
Slice the gluten-free torte with a clean knife before other desserts are served. Keep wheat-based cookies, cakes, and nut toppings on a separate platter so guests can avoid crumb and nut cross-contact.
Frequently Asked Questions
- Does this torte contain hazelnuts?
- No. This version uses seed flour for a nut-free hazelnut-style chocolate torte. Do not garnish with hazelnuts if you need it to stay nut-free.
- Can I make it dairy-free?
- Yes. Use melted coconut oil or dairy-free butter and choose dairy-free dark chocolate chips or chopped chocolate.
- Why should the toothpick have moist crumbs?
- A torte is meant to be dense and fudgy. If the toothpick comes out completely dry, the cake may be overbaked and less tender.
Ingredient Replacements
This Gluten-Free Chocolate Hazelnut Torte is designed to accommodate diverse dietary preferences and restrictions. Customize the recipe using these ingredient substitutions:
- Seed Flour: Use sunflower seed flour as the main nut-free flour, or swap for pumpkin seed flour or tigernut flour for nut-free and gluten-free options.
- Sweeteners: Substitute coconut sugar or organic cane sugar with natural liquid sweeteners like maple syrup or agave nectar, adjusting oil quantities to balance moisture.
- Eggs: Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set to gel) to make the torte vegan, noting baking times and texture might vary slightly.
- Fats: Choose any neutral vegan oil such as avocado or light olive oil, or opt for vegan dairy-free butter substitutes to maintain a dairy-free, vegan profile.
- Chocolate: Select vegan, dairy-free dark chocolate chips or chopped chocolate, ideally certified to avoid cross-contamination with nuts and gluten.
These swaps maintain the torte's rich, moist chocolate flavor while ensuring it remains gluten-free, dairy-free, nut-free and vegetarian, with dairy-free and vegan options
Storage and Reheating
Store cooled torte covered at room temperature for 1 day or refrigerate for up to 4 days. Freeze tightly wrapped slices for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving for the best fudgy texture.
Related Articles
Read related air fryer guides and cooking tips.
More Recipes
Explore more recipes you may like.
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register