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Gluten free Coffee Cake with Nutella





To spread:


    Step 1

    Melt the chocolate and leave to cool down for a few mins.

    Step 2

    Mix the coffee with water and leave to cool down for a few mins.

    Step 3

    Put the oil and sugar in a bowl and beat with an electric mixer for 20 seconds, then add the eggs, one by one, beating well after each addition.

    Step 4

    Add the melted chocolate into the mixture, followed by the coffee and milk, beat again briefly.

    Step 5

    Grind the hazelnuts in a food processor and add to the cake mixture together with flour and baking powder, beat again briefly until just combined.

    Step 6

    Divide the mixture into two small cake tins lined with baking paper and bake at 180°C until a skewer comes out clean (depending on your oven this could take 25-35mins). Leave to cool, then sandwich together with Nutella.

    Step 7

    To make the icing, dissolve the coffee powder in water, add into the icing sugar and stir until smooth. Spread over the cake.

    Step 8

    To make the crunchy hazelnut topping, chop the hazelnuts and put on a baking sheet lined with baking paper. Sprinkle with sugar and roast in the oven at 180°C for approx.10 mins until golden (keep an eye on them so they don’t burn) – you can roast them at the same time when you’re baking the cake, just set a different timer. Leave the hazelnuts to cool down, then sprinkle over the cake.

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