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This easy hazelnut cake recipe with chocolate chips is so good, it has become one of my favorites! It’s naturally gluten-free because I use ground hazelnuts instead of flour. I also added a bit of buckwheat flour to make this cake lighter and add another layer of nutty taste.
For a gluten-free cakes, this hazelnut and chocolate cake is incredibly moist, even after a couple of days. The combination of hazelnuts and dark chocolate is one of my favorites.
All in all, this cake is a perfect for any special occasion – it makes a fantastic party or birthday cake that you can prepare one day in advance.
List of ingredients
- Hazelnut flour: This is the star ingredient of your hazelnut cake, providing a rich, nutty flavor and a moist texture. I recommend using finely ground hazelnuts for a smoother cake texture. You can also make your own by whizzing them up in your food processor.
- Buckwheat flour: This flour adds a hearty, nutty taste and is a gluten-free option. It also complements the hazelnuts well. Ensure it is fresh for the best results.
- Baking powder: Baking powder is a leavening agent that helps the cake rise and become fluffy.
- Salt: A small amount of salt enhances the overall flavour of the cake, balancing the sweetness and nuttiness.
- Eggs: Separating the eggs allows for a lighter texture. Egg whites will be whipped to stiff peaks and folded into the batter for extra fluffiness, while egg yolks contribute richness and moisture. Choose medium-sized eggs.
- Sugar: I use white sugar, but you can also use cane or brown sugar.
- Butter: For a softer cake. You can replace the butter with neutral oil, in which case reduce the quantities by 20% (80 g oil for 100 g butter).
- Vanilla extract: Enhances the overall taste profile of the cake, adding a subtle aromatic note.
- Chocolate chunks: Use high-quality chocolate for the best taste. I love to use dark chocolate in mine.
- Plant milk (e.g., almond or oat milk): You can use cow’s milk. Personally, for this recipe, I like to replace it with vegetable milk such as almond or oat milk.
- Whole hazelnuts: I add whole hazelnuts to the top for crunch and extra nutty flavour.
You can find the exact quantities in the recipe card.
How to make this hazelnut cake with chocolate?
Prepare the first stage of the batter. Preheat the oven to 175°C (350°F, fan oven) with the rack in the middle position. Line the base of a 9-inch (22 cm) springform pan with parchment paper. In a large bowl, whisk together the eggs and sugar. Add the ground hazelnuts, buckwheat flour, baking powder, salt and vanilla extract. Pour in the wet ingredients: melted butter and milk. Mix well. Finally, add the chocolate chips.
Beat the egg whites. In a separate bowl, beat the egg whites with an electric or hand mixer until they reach stiff peaks. You can add a few drops of lemon to help get a very stiff egg whites.
Fold in the egg whites. Gently fold the egg whites in the batter using a rubber spatula. Pour into the prepared cake pan. Add the chopped hazelnuts on top of the cake.
Bake the cake. Bake for 40-45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Turn the cake onto a cooling rack and cool completely for about 1 hour. Sprinkle with icing sugar and serve.
Separate eggs carefully: When separating egg yolks from whites, do it one at a time in a separate bowl. This prevents yolks from accidentally contaminating the egg whites, which must be whipped to stiff peaks.
Fold ingredients carefully: When incorporating the whipped egg whites and chocolate chunks, gently fold them into the batter using a spatula. Overmixing can deflate the egg whites and result in a denser cake.
Cool properly: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Gluten-free cakes can be delicate when warm.
Storage: Store your gluten-free hazelnut and chocolate cake in an airtight container at room temperature for a day or two, or refrigerate for longer freshness. Allow it to come to room temperature before serving for the best taste and texture.
Serving suggestion: Serve it with a dollop of whipped cream, flavored with orange zest or a little hazelnut oil.
More gluten-free cake recipes
If you love this gluten-free hazelnut chocolate cake, I recommend you try my Apricot and Almond Cake next. Another classic (and gluten-free) French delight is my Almond Cake (Amandier). Give them a try, and let me know what you think of them in the comments!
FAQ: Hazelnut Cake with Chocolate
While almond flour can be used as a substitute, it will significantly change the flavor of the cake. Hazelnuts provide a distinct nutty flavor and so I don’t recommend swapping it out.
If you need an alternative to buckwheat flour, you can try using a gluten-free all-purpose flour blend. Ensure it is suitable for baking. Keep in mind that the flavour and texture may vary slightly.
Grease the cake pan thoroughly and line it with parchment paper. This double precaution ensures the cake easily releases from the pan after baking.
Yes, this cake freezes really well! Wrap it well in plastic wrap and then in aluminium foil to prevent freezer burn. Freeze for up to 2-3 months. Thaw in the refrigerator before serving.
Don’t hesitate to leave me a comment, it always makes me very happy!
Hazelnut Cake with Chocolate (naturally gluten-free)
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- 1 1/4 cup ground hazelnuts (150 g)
- 3/4 cup buckwheat flour (100 g)
- 3 tsp baking powder (12 g)
- 1 pinch of salt
- 5 eggs , whites and yolks separated
- 2/3 cup sugar (120 g)
- 1/2 cup butter (125 g)
- 2 tsp vanilla extract
- 1 cup chocolate chunks (150 g)
- 1/2 cup milk, (100 ml), or plant-based milk
- 1/2 cup whole hazelnuts (60 g), roughly chopped (optional)
- Preheat the oven to 175°C (350°F, fan oven) with the rack in the middle position. Line the base of an 9-inch (22 cm) springform tin with parchment paper.
- In a large bowl, whisk together the eggs and sugar. Add the ground hazelnuts, buckwheat flour, baking powder, salt and vanilla extract. Pour in the melted butter, the milk and mix well. Finally add the chocolate chips.
- In a separate bowl, beat the egg whites with an electric mixer until stiff. You can add a few drops of lemon to help get a very stiff egg whites.
- Gently fold in the egg whites in the batter using a rubber spatula. Pour into the prepared cake pan. Add the chopped hazelnuts on top of the cake.
- Bake for 40-45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Turn the cake out onto a wire rack and leave to cool completely, about 1 hour.
- Sprinkle with icing sugar and serve.