Flourless Hazelnut Chocolate Cake Recipe (Gluten-Free)


Gluten-Free Hazelnut Chocolate CakeHow This Awesomeness Came About…

A few weeks ago, I was trying to make some homemade Nutella.

I was having disastrous results.

Apparently, you need to roast the nuts a bit before trying to grind them up.

I did not get that memo.

I battled with trying to make butter from raw nuts for a good hour off & on, adding a whole bunch of stuff trying to get it right.

The goop I made was not Nutella.  It was good, but it wasn’t what I wanted.  The texture and flavor were both off.

In frustration, I threw some eggs and baking powder into the blender, then poured the whole mess into a pan and threw it (okay, okay, I gently placed it) into the oven.

It was good.

Flourless Hazelnut Chocolate Cake

It was fantastic, actually.  And gluten-free (wheat doesn’t like me very much).

I’m glad I wrote down everything I put in the blender that day, because I refined it, fixed some measurements, and made it again.

Flourless Hazelnut Cake

This time with loads and loads of rich dark chocolate ganache.


Gluten-Free chocolate cake

And… it is not only divine but really really easy to make in my killer Ninja 1100 blender.

I didn’t forget to toast the nuts this time, either.  It’s even better than before.

Gluten-Free Cake Recipe

This Cake Will Knock Your Socks Off.

And don’t forget a tall icy glass of milk.  Preferably raw milk, which tastes like ice cream anyway.

Flourless Cake Recipe

Like most flourless cakes, this hazelnut chocolate cake is rich and indulgent…

…and is just about as perfect for a harried mom of three as a Funfetti cake with rainbow frosting is for your average 5-year-old.

Nutella Cake

I even spiked it with a little Frangelico hazelnut liqueur.  And I put some in the icing.

Not too much, though, since I didn’t want my kids to get loopy.  But hey, it was my birthday this month, so I can put booze on my birthday cake if I want to!

Hazelnut Cake Crumbs

Happy Birthday to me!

Okay so now, here’s what you need to do:

  1. Print this recipe out
  2. Go to the store and buy hazelnuts, dark chocolate, Frangelico, and heavy cream.
  3. Make this cake.
  4. Break out your yardstick and if anyone tries to steal any, smack ‘em across the knuckles.
  5. Grab a slice, a tall glass of cold milk, or a cup of coffee, and go hide somewhere.

You’re welcome :)

- Bethany


Flourless Hazelnut Chocolate Cake Recipe
4.5 from 2 reviews print
Recipe type: Gluten-free Cake
Author: Homesteader Kitchen
A rich, indulgent flourless cake made with hazelnuts, dark chocolate, and Frangelico hazelnut liqueur, then topped with a dark chocolate ganache icing.
  • 2 cups raw hazelnuts
  • 8oz dark chocolate
  • 1/4 cup butter
  • 3/4 cup cream
  • 3/4 cup coconut sugar
  • 2 large eggs
  • 2 Tbs Frangelico hazelnut liqueur (optional)
  • 1 Tbs vanilla extract
  • 1 1/2 tsp baking powder
  1. preheat the oven t  350 degrees and butter a 9-inch round cake pan. Don’t skimp on the butter or it will stick on the bottom.
  2. Spread the nuts out on a baking pan and roast for 7-10 minutes until lightly browned and skins the is crackly.
  3. Place the roasted nuts in a clean kitchen towel and rub together to remove as much of the skin you as can. 
  4. Pour the cleaned nuts into the Ninja blender and blend until they turn into hazelnut butter, approx 3-5 minutes. You will need to scrape the sides periodically.
  5. While the nuts are blending, melt the chocolate, butter, and cream together.
  6. When the nuts are creamy hazelnut butter, add the chocolate mixture and blend thoroughly
  7. Add the sugar, eggs, Frangelico, and vanilla, mixing well after each addition.
  8. Scrape the sides down, then add the baking powder and blend until well incorporated.
  9. Pour batter into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean.
  10. Allow the cake to cool 15 minutes, then remove it from the pan by inverting it onto a cooling rack, then placing an upside-down serving platter on the cake, then flipping it over.

The best way to prepare the pan for this cake is to butter it well and then cut a circle of wax paper to fit the bottom of the pan. Leave the wax paper in as you bake it – it will keep the bottom from sticking and will peel right off when you remove the cake from the pan.

To make the ganache icing, melt together 6oz dark chocolate, 1/3 cup whipping cream, and 1 1/2 Tbs butter. Stir until smooth, then add 2 Tbs Frangelico if desired. Again, stir until smooth, then pour onto the cake. Use a knife or spatula to spread the icing. If you’d rather have fluffy icing, mix it in the 40oz processing bowl using the blade until it is cooled and fluffy.