What should I do if my crust mixture is too crumbly?

If your oat flour crust mixture remains crumbly, simply add a little more melted coconut oil or water until it holds together before pressing it into the springform pan.

How do I create the swirled effect in the cake layers?

To achieve the swirl, drop alternating dollops of the chocolate hazelnut and peanut butter mixtures onto the crust, then gently swirl them together with a chopstick for each layer.

What consistency should the chocolate hazelnut swirl mixture be?

After blending, the chocolate hazelnut swirl mixture should be smooth and have a consistency similar to thick yogurt.

Can I make substitutions for the ingredients in this recipe?

Yes, you can use cocoa or carob powder instead of cacao, any other nut butter for peanut butter, date paste for maple syrup, cacao butter for coconut oil, and buckwheat or almond flour for oat flour.

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

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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A slice of vegan Chocolate, Hazelnut, and Peanut Butter Cream Cake showing distinct swirled layers, topped with whipped coconut cream and hemp seeds.

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

Dairy Free

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.

Ingredients You Need for 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

Toppings:

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

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

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.
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.
To make the peanut butter swirl: stir together the ingredients until smooth.
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!
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!