Snowy Hazelnut Drizzle Cake (Print Version)

Moist gluten-free hazelnut cake topped with chocolate-hazelnut sauce and a snowy dusting of sugar.

# List of Ingredients:

→ Cake

01 - 1 1/2 cups finely ground hazelnut flour
02 - 1/2 cup granulated sugar
03 - 3 large eggs, separated
04 - 1/4 cup milk or dairy-free alternative
05 - 1/4 cup mild olive oil or melted butter
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon gluten-free baking powder
08 - 1/4 teaspoon salt

→ Hazelnut Drizzle

09 - 1/2 cup gluten-free chocolate-hazelnut spread (e.g., Nutella or similar)
10 - 2 tablespoons heavy cream or coconut cream

→ Decoration

11 - 2 tablespoons gluten-free powdered sugar
12 - 1/4 cup chopped toasted hazelnuts, optional

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large bowl, whisk together hazelnut flour, sugar, baking powder, and salt.
03 - In a separate bowl, whisk egg yolks, milk, olive oil, and vanilla extract until smooth.
04 - Add wet ingredients to dry and stir until just combined.
05 - Beat egg whites in a clean bowl until stiff peaks form, then gently fold into the batter.
06 - Pour batter into prepared pan, smooth the surface, and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
07 - Let cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Gently heat chocolate-hazelnut spread with cream in a saucepan over low heat, stirring until smooth and pourable.
09 - Drizzle warm sauce over cooled cake. Dust with powdered sugar and optionally top with chopped hazelnuts.

# Expert Advice:

01 -
  • The texture is impossibly tender without any wheat flour, almost like biting into a cloud that tastes like hazelnuts.
  • That drizzle hardens just slightly on top, giving you a little snap before the soft crumb underneath.
  • It looks impressive but comes together with pantry staples and a single mixing bowl for the base.
02 -
  • Don't skip separating the eggs, the whipped whites are what give this cake its height and lightness without any wheat.
  • Let the cake cool all the way before you drizzle, or the sauce will melt right into the crumb and disappear.
  • If your hazelnut flour feels oily or clumpy, sift it first so the batter stays smooth.
03 -
  • Room temperature eggs whip faster and higher, so pull them out of the fridge 30 minutes before you start.
  • If the drizzle thickens too much as it cools, rewarm it gently with a splash more cream.
  • Don't open the oven door in the first 25 minutes or the cake might sink in the center.

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