If you want a crowd pleaser of a cake, this is it. Decadent and delicious, one bite will have your taste buds riding a wave of creamy goodness so rich that it will alleviate all guilt at cutting into something so beautiful.

Chocolate, Hazelnut, and Peanut Butter Cream Cake [Vegan, Gluten-Free]






For the Crust:

  • 1/2 cup oat flour
  • 1 tablespoon maple syrup
  • 1 tablespoon melted coconut oil

For the Chocolate Hazelnut Swirl:

  • 1 cup hazelnuts
  • 1 cup dates
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 2 tablespoons cacao powder
  • 2 tablespoons melted coconut oil
Peanut butter swirl:
  • 1/4 cup peanut butter
  • 1 tablespoon melted coconut oil
  • 1 tablespoon maple syrup


  • Whipped coconut cream (optional)
  • 1/4 hemp seeds (optional)


  1. To make the crust: mix the ingredients together until they aren't crumbly. If the mixture stays crumbly, add some more coconut oil or water, then press into the bottom of a 6 inch springform pan and put in the fridge.
  2. To make the chocolate hazelnut swirl: blend all the ingredients together until smooth and similar to thick yogurt in consistency. Pour into a separate bowl and set aside.
  3. To make the peanut butter swirl: stir together the ingredients until smooth.
  4. Assembly: make the first layer by dropping alternating dollops of the chocolate and peanut butter mixtures onto your crust, then swirl them together gently with a chopstick. Continue doing this with each layer until you have used up your mixtures. Put in the fridge for 24-48 hours. Then coat the edges with hemp seeds if you like, and serve with the coco cream!
  5. Alternative options: use cocoa or carob powder instead of cacao; use any other nut butter instead of peanut butter; use date paste instead of maple syrup; use cacao butter instead of coconut oil; use buckwheat flour or almond flour instead of oat flour. Substitutions are limitless!