Indulging in a rich, decadent dessert doesn’t have to mean compromising on dietary restrictions. For those who follow a gluten-free lifestyle, finding a dessert that satisfies both the taste buds and dietary needs can be a challenge. Enter the Gluten-Free Nutella Cake—a moist, chocolatey, and hazelnut-infused delight that will leave everyone asking for seconds. Whether you’re gluten-intolerant, celiac, or simply looking for a healthier dessert option, this cake is a must-try.
Gluten-free baking has come a long way in recent years, with many recipes now rivaling their gluten-filled counterparts in taste and texture. Nutella, the beloved hazelnut and chocolate spread, is naturally gluten-free, making it an excellent ingredient for gluten-free desserts. This cake combines the creamy richness of Nutella with a light, fluffy gluten-free batter, resulting in a dessert that’s both indulgent and inclusive.
Before diving into the recipe, let’s take a look at the ingredients required to make this delicious gluten-free Nutella cake. Most of these items are pantry staples, making this recipe accessible and easy to prepare.
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 1 ½ cups |
| Unsweetened cocoa powder | ½ cup |
| Baking powder | 1 ½ tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Unsalted butter (softened) | ½ cup |
| Granulated sugar | 1 cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Nutella | 1 cup |
| Milk (or dairy-free alternative) | ½ cup |
Now that you have all your ingredients ready, let’s walk through the process of making this gluten-free Nutella cake. Follow these steps carefully to ensure a perfect result every time.
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper to prevent the cake from sticking.
In a medium-sized bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Add the Nutella to the butter mixture and mix until fully combined. The batter will be thick and rich at this stage.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve with a dollop of whipped cream or a drizzle of extra Nutella for an extra indulgent touch.
Yes, you can use any gluten-free flour blend that you prefer. However, make sure it’s a 1:1 substitute for all-purpose flour to ensure the right texture.
Yes, Nutella is gluten-free as it does not contain any wheat, barley, or rye. However, always check the label to ensure there are no cross-contamination risks if you have celiac disease.
Absolutely! Substitute the butter with a dairy-free alternative like coconut oil, and use a dairy-free milk such as almond or oat milk.
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
The gluten-free Nutella cake is a testament to the fact that dietary restrictions don’t have to mean sacrificing flavor or indulgence. With its rich chocolatey taste and creamy Nutella swirls, this cake is sure to become a favorite in your household. Whether you’re serving it at a party or enjoying a slice with your afternoon coffee, this dessert is a crowd-pleaser that everyone can enjoy. So, grab your ingredients and get baking—your taste buds will thank you!
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