Gluten free Nutella cake
This gluten free Nutella cake is a chocolate lover's dream! A light and airy gluten free Nutella sponge with the fluffiest Nutella frosting ever. This recipe makes 16 squares in a 24cm square tin and can be kept for 3-5 days in a sealed container.
Servings: 16
Ingredients
For the cake:
- 175 g caster sugar
- 130 ml vegetable/rapeseed oil
- 100 ml buttermilk
- 3 large eggs
- 175 g self-raising gluten free flour I use FREEE by Dove's Farm
- 1 tsp baking powder
- 1/4 tsp xanthan gum
- 30 g cocoa powder
- 100 g Nutella
For the frosting:
- 150 g butter at room temperature
- 150 g Nutella
- 250 g icing sugar
- 2 tbsp milk
To decorate:
- 40 g melted chocolate
- 2 tbsp chopped hazelnuts
Instructions
- Preheat the oven to 180'C / Gas 160'C / Gas Mark 4. Line a 24cm square tin with baking paper and set to one side.
- Add the caster sugar, vegetable oil, buttermilk and eggs to a mixing bowl and beat with an electric whisk until they combine to form a very thin batter. Don't worry about any curdling at this stage - the flour will fix this!
- Mix the gluten free self-raising flour, baking powder, xanthan gum and cocoa powder in a separate bowl and then sift into the wet mixture. Add the Nutella to the mixture and then beat again with the electric whisk until fully combined. This should form a thick, chocolatey cake batter.
- Pour the batter into the lined cake tin, smooth out and bake for 20-25 minutes until the tops bounce back when gently pushed (or a skewer inserted in the middle comes out clean). Remove the cake from the oven and cool completely before decorating.
- To make the frosting, beat the butter, Nutella, icing sugar and milk with an electric whisk until it is thick and fluffy. Spread in a thick layer over the cake and then decorate with the melted chocolate and chopped nuts. Cut into 16 squares and serve.
Video
Notes
- I always use FREEE by Dove's Farm flour - using a different brand may produce slightly different results and different gluten free flours absorb moisture at different rates.
- If you don't have self-raising flour, use 175g of plain gluten free flour plus 3 tsp of baking powder instead of the quantities given above.
- This cake will keep in a sealed container for around 3-5 days. It can also be frozen.
Nutrition
Serving: 1g | Calories: 348kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 128mg | Fiber: 2g | Sugar: 36g
