Yummy Vegan Chocolate Hazelnut Torte Recipe

vegan chocolate
Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

Feb 21, 2022

Try this tasty dessert tonight – it’s a yummy recipe for Vegan Chocolate Hazelnut Torte

Prep Time: 15min, Cook Time 35min, Serves 8

Flavour: oat milk Choc Hazelnut ice cream

200g Dark Chocolate (vegan)

200g Silken tofu

1 tsp vanilla

½ cup aquafaba (liquid from a can of chickpeas)

1 tsp white wine vinegar

2/3 cups caster sugar

1 cup hazelnut meal

1/3 cup plain flour (or GF flour)

1 tsp baking powder

1 tsp instant coffee powder

1 Tub Halo Top Chocolate Hazelnut Ice Cream

¼ cup Hazelnuts, roughly chopped and roasted

2 Tbsp Chocolate Sauce

METHOD

Preheat oven to 180C. Line the base of an 8-inch spring form tin with baking paper and grease the sides. 

Blend Tofu and vanilla in a blender until smooth. Melt chocolate in a bowl over a saucepan of water. Remove from heat and fold through silken tofu, hazelnut meal, plain flour, instant coffee and baking powder. 

Whip aquafaba and vinegar in a bowl with electric beaters until stiff peaks form. Once stiff peaks form gradually start adding sugar whipping well after each addition. 

Carefully fold half the aquafaba through cake batter until well combined. Then carefully fold though the remaining aquafaba until just combined, gently pour the mixture into the cake tin. Bake in the oven for 30mins, then gently pour into cake tin. Bake for 30mins, allow to cool completely. 

Top with scoops of Halo Top Chocolate Hazelnut Ice Cream, hazelnuts and drizzle with chocolate sauce to serve.

ABOUT THE AUTHOR

By Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

A multi award-winning journalist and editor and experienced executive, Robyn Foyster has successfully led multiple companies including her own media and tech businesses. She is the editor and owner of Women Love Tech, The Carousel and Game Changers. A passionate advocate for diversity, with a strong track record of supporting and mentoring young women, Robyn is a 2023 Women Leading Tech Champion of Change finalist, 2024 finalist for the Samsung Lizzies IT Awards and 2024 Small Business Awards finalist. A regular speaker on TV, radio and podcasts, Robyn spoke on two panels for SXSW Sydney in 2023 and Intel's 2024 Sales Conference in Vietnam and AI Summit in Australia. She has been a judge for the Telstra Business Awards for 8 years. Voted one of B&T's 30 Most Powerful Women In Media, Robyn was Publisher and Editor of Australia's three biggest flagship magazines - The Weekly, Woman's Day and New Idea and a Seven Network Executive. Her career has taken her from Sydney where she began as a copy girl at Sydney's News Ltd whilst completing a BA in Arts and Government at Sydney University, to London, LA and Auckland. After 16 years abroad, Robyn returned to Sydney as a media executive and was Editor-in-Chief of the country's biggest selling magazine, The Australian Women's Weekly.

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