Gluten Free Hazelnut Cake

photo by recipe author

Servings: 12
Preparation Time: 15-20 minutes

2 cups hazelnut meal
1 cup chocolate chips
4 tablespoons coconut oil
1 cup almond milk
2 eggs
4 tablespoons sugar
1 tablespoon maple syrup
1 pinch salt
1 tablespoon cocoa powder
1 teaspoon vanilla
1 tablespoon water
1 tablespoon coconut cream concentrate
3 tablespoons rice flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Add hazelnut meal to food processor and process until fine.

Melt chocolate chips, coconut oil, and almond milk in a pan on the stove; make sure the milk is not too warm and then add this mixture to the food processor. Add all other ingredients and blend until very smooth.

Pour batter into a 9″ pie pan and bake at 375° F – until a toothpick inserted in the middle comes out clean (approx 15-20 minutes). Let cool, remove from pan, top with whipped cream, if desired.

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Published on January 2, 2016

(2 votes, average: 4.50 out of 5)

2 Comments

Carol January 3, 2016 at 12:14 pm - Reply

What size pan? 
Do you toast the hazelnuts first and remove the skins?
Or are you starting with hazelnut meal?

Admin - Orissa January 5, 2016 at 12:46 pm - Reply

Hi Carol,

Thank you for your questions. It’s a 9″ pie pan. This recipe calls for starting with hazelnut meal and then grinding finer.

Gluten Free Hazelnut Cake