Breakfast
Freeflourish
Gluten-Free Chocolate Hazelnut Torte
By Freeflourish Editorial TeamPublished Apr 12, 2026 | Updated Jul 1, 2026
European-inspired
55 mins
glutenfreedairyfreeoptionsdessertfamilymealeasyfreezablenutfree
Gluten-Free Chocolate Hazelnut Torte with measured ingredients, 55-minute timing, 8-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
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.
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.
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