Gluten Free Chocolate Hazelnut Cakes

Gluten Free Chocolate Hazelnut Cakes

These simple Gluten Free Chocolate Hazelnut Cakes are easy to make! These eye-catching treats are dipped in a chocolate hazelnut glaze and topped with chopped hazelnuts.
Servings
6 servings
Prep time
20 minutes
Cook time
25 minutes
Passive time
n/a

Ingredients

Cakes
  • 3/4 cup Unsalted Butter room temperature
  • 3/4 cup Sugar
  • 2 tsp freshly grated Orange Zest
  • 4 Eggs room temperature
  • 1/3 cup plain whole milk Yogurt room temperature
  • 2 tsp Vanilla Extract
  • 2 cups Hazelnut Flour
  • 1/2 cup Gluten Free 1-to-1 Baking Flour
  • 1 Tbsp Cornstarch
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Instant Espresso Powder
  • 1/4 tsp Kosher Salt
  • 1/2 cup roasted Hazelnuts chopped fine
  • 1/2 cup Semi-sweet Chocolate Chips
Hazelnut Glaze
  • 4 oz Semi-sweet Chocolate Chips
  • 1/4 cup Nutella (or hazelnut spread of choice)
  • 1/4 tsp Instant Espresso Powder
  • 1/4 cup roasted Hazelnuts roughly chopped

Instructions

  1. Pre-heat oven to 350°F. Grease the mini bundt pan liberally with cooking spray (or butter), dust with flour, tap out the excess and set aside.
  2. Place the butter, sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment and Beat on medium-high speed until light and fluffy, about 3 minutes.
  3. In a separate mixing bowl, add the wet ingredients: the eggs, yogurt and vanilla. Whisk to combine and set aside.
  4. In another medium mixing bowl, add the dry ingredients: the hazelnut flour, gluten free flour, cornstarch, baking powder, espresso powder, salt, chopped hazelnuts and chocolate chips. Whisk to combine and set aside.
  5. Turn the mixer to low and alternate adding the dry ingredients and the wet ingredients by thirds, being sure to add the next portion as soon as prior portion is incorporated. Do not overmix the batter.
  6. Spoon the mixture into the prepared molds, filling each about 3/4 full. (See Chef’s Notes.) Bake for 25-30 minutes (rotate the pan halfway through baking) until a skewer inserted in the center comes out clean. Let the cakes cool for 5 minutes in the pan. Then unmold the cakes, placing them right side up on a wire rack with a baking pan underneath.
  7. Make the hazelnut glaze: Place the chocolate chips in microwave safe bowl (at least as wide as the mini bundt cavity) and heat for 30 seconds. Stir with a spatula, and heat in additional 15 seconds increments, or until the chocolate has melted. Then, add the Nutella (or hazelnut spread of choice) and espresso powder to the bowl, and whisk until smooth.
  8. While the cakes are still warm, either drizzle the glaze over each cake individually with a spoon, or dip the tops of the cakes directly into the glaze (slowing elevating the cakes out of the glaze and giving a slight twist as you remove them so the excess glaze drips off). Then, immediately sprinkle the chopped hazelnuts over the tops of the cakes. Let the glaze set for 10-15 minutes before serving.

Seasonal Favorites

See all
Organic Coconut Flour
00 Flour
Gluten Free Organic Quick Cooking Rolled Oats
White Chocolate Chip Strawberry Pancake & Waffle Mix
Golden Corn Flour Masa Harina
Cornbread Baking Mix
Hazelnut Flour/Meal Natural