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Gluten-free Hazelnut Cake

This stunning, nutty gluten-free cake tastes best prepared the day before serving and continues to stay moist and delicious for up to three days.

Serves 8

1 cup raw hazelnuts or 1 cup hazelnut flour
1 cup gluten-free all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup softened unsalted butter
1/2 cup sugar
2 eggs
1 tablespoon pure vanilla extract
3/4 cup Greek yogurt or wholemilk yogurt
1/2 cup brandy
1 tablespoon pure vanilla extract
1 cup chopped hazelnuts, toasted in an ungreased pan until lightly browned
3 tablespoons agave syrup or honey


Preheat oven to 350 degrees F. and butter a 10-inch cake pan. Grind hazelnuts in nut grinder or food processor until mealy in consistency and set aside. Disregard this step if using hazelnut meal. In a medium-sized bowl, mix gluten-free flour with baking soda and baking powder and set aside. In a standup mixer fitted with the paddle attachment, cream butter with sugar. Beat in eggs one at a time and then add vanilla extract, yogurt, brandy and hazelnut flour. Add flour mixture to the butter mixture and blend only enough to make a thick batter. It should retain some lumps. Sprinkle batter with toasted hazelnuts and bake for 30 to 35 minutes or cake springs back when touched on top. Cool in pan on a wire rack. Drizzle the top of cake with agave or honey.


*Gluten-free flour can be found at most natural food stores and the health food aisle at most supermarkets.


Recipe courtesy of Chef Michele Borboa, MS

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