Rich Hazelnut Espresso Cake

This gluten-free cake combines the deep flavors of hazelnuts and espresso for a delightful dessert. Made with almond flour and sweetened naturally, it offers a moist texture and a rich taste that pairs perfectly with a cup of coffee.

A beautifully decorated gluten-free hazelnut espresso cake on a rustic wooden table, with coffee beans and hazelnuts scattered around.
Dietary Cakes Gluten-Free Cakes Gluten-Free hazelnut espresso cake dessert
Prep Time: 20 mins Cook Time: 30 mins Servings: 8

Ingredients

  • 1 cup hazelnuts
  • 1 cup almond flour
  • 2 tablespoons espresso powder
  • 1/2 cup coconut sugar
  • 3 large Eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon Baking powder
  • 1/4 teaspoon salt
  • 1/4 cup Cocoa powder
  • 1/2 cup dark chocolate chips

Instructions

  1. Step 1:

    Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

  2. Step 2:

    In a food processor, blend the hazelnuts until they form a fine meal.

  3. Step 3:

    In a bowl, combine the almond flour, espresso powder, cocoa powder, baking powder, and salt.

  4. Step 4:

    In another bowl, whisk together the eggs, coconut sugar, and vanilla extract until well combined.

  5. Step 5:

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the blended hazelnuts and dark chocolate chips.

  6. Step 6:

    Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean.

  7. Step 7:

    Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with coffee.
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