Decadent Dark Chocolate & Hazelnut Cake (Dairy and Gluten Free, With Avocado Frosting!)

Chocolate and hazelnuts are a dream combination, and even better when they’re combined in a (healthier) triple-layer cake! Using gluten free flour as the base and avocado for the filling and icing, this delicious and decadent cake is definitely worthy of serving at any celebration. With far less sugar than shop bought cakes, and being completely dairy free, this is a recipe to bookmark and bring out for guests with allergies and intolerances, or for when you want a healthier indulgence.



  • 2 cups Doves Barn self raising gluten free flour
  • ½ tsp bicarb
  • ½ tsp baking powder
  • ½ cup cocoa
  • ¼ cup coconut oil, melted
  • ½ tsp vanilla extract
  • 2 eggs
  • 3 tbsp stevia
  • Splash of almond, oat or coconut milk
  • 1 handful finely ground hazelnuts 

Filling and icing:

  • 1 large avocado
  • 2 tbsp cocoa
  • 1 tbsp maple syrup 
  • 4 dates
  • 4 tbsp yoghurt of choice 
  • 1 handful crushed hazelnuts
  • 5 squares dark chocolate + 1 tsp coconut oil


  1. Pre-heat the oven to 180C
  2. Line 3 cake tins with coconut oil or baking paper
  3. In a large mixing bowl, add the flour, bicarb and baking powder, cocoa, stevia and ground hazelnuts. Mix to combine
  4. Add the eggs, melted coconut oil and vanilla extract, and mix
  5. Add enough milk to create a thick batter and mix again
  6. Pour the cake batter evenly amongst the three cake tins and bake for roughly 30 minutes or until cooked right through and slightly springy
  7. Leave to cool for a few minutes, then remove from the tins and leave to cool completely
  8. To make the filling and icing, blend all the filling ingredients together (other than the 5 squares of chocolate + coconut oil) to create a thick mousse-like texture, and spread over each layer of cake
  9. Stack the three cake layers on top of each other, spreading any leftover icing on the top of the cake
  10. Melt the squares of chocolate and coconut oil and pour over the top surface of the cake
  11. Press the top down gently to allow the filling to slightly spill out of the edges of the cake, and use a spatula to smooth around the edges – this add a great final touch and makes it look surprisingly more ‘finished’.
  12. Scatter the crushed hazelnuts over the top 


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