Gluten-Free Hazelnut Chocolate Cake

Ingredients

• 2 cups gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) 2 cups gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water or unsweetened almond milk 1 cup warm water or unsweetened almond milk
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp melted unsalted butter or neutral oil (like avocado or light olive oil) 3 tbsp melted unsalted butter or neutral oil (like avocado or light olive oil)
• 0.5 cup finely ground toasted hazelnuts 0.5 cup finely ground toasted hazelnuts
• 0.5 cup unsweetened cocoa powder 0.5 cup unsweetened cocoa powder

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease and flour a small cake pan (about 6-inch) with gluten-free flour or cocoa powder. In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, salt, cocoa powder, and ground toasted hazelnuts. Ensure there are no lumps and the dry ingredients are thoroughly combined, which should take about 1-2 minutes.

2. 2

   In a separate medium bowl, whisk together the warm water or almond milk, room temperature eggs, and melted butter or oil until well combined and slightly frothy. This mixture should be smooth and homogenous, taking about 1 minute to achieve.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or a spatula, mix until just combined and a smooth, thick batter forms. Be careful not to overmix; a few small lumps are acceptable. The batter will be thicker than a traditional cake batter due to the gluten-free flours, and should have a rich chocolate aroma.

4. 4

   Pour the batter into the prepared cake pan, spreading it evenly with your spatula. The batter will be quite thick, so gently tap the pan on the counter a couple of times to help settle it and remove any large air pockets. This step ensures a more even bake and texture.

5. 5

   Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. The top of the cake should be firm to the touch and slightly springy. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking while still warm.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.