Gluten-Free Chocolate Hazelnut Cake Recipe — Moist & Decadent

This cake is a perfect weekend bake, whether you need a gluten-free option or simply love dense chocolate cakes. The base is mainly dark chocolate and ground hazelnuts with a little espresso powder to accentuate the chocolate. If you’re comfortable separating eggs and whipping the whites, the batter comes together quickly.

For an exceptional texture and flavour, the warm cake is soaked with a simple chocolate syrup which adds extra richness and keeps the crumb tender. A shiny chocolate glaze finishes the cake, and crunchy hazelnut praline provides a delightful contrast to the soft sponge.

Why You’ll Love This Chocolate Hazelnut Cake

• Gluten-free, flourless and grain-free.
• Made from simple, pantry-friendly ingredients.
• Silky, moist texture with intense chocolate flavour.
• Crunchy, caramelised hazelnut praline contrasts the soft sponge.
• Delicious on its own or warmed and served with single cream.
• No xanthan gum or specialised stabilisers required.

Ingredients needed

Chocolate cake

• Dark chocolate (about 70% cocoa is ideal).
• Eggs (medium).
• Vanilla extract.
• Caster sugar or golden caster sugar.
• Roasted, skinned hazelnuts (ground).
• Cocoa powder.
• Baking powder.
• Espresso powder (optional, intensifies chocolate).
• Whole milk.

Chocolate soaking syrup

• Soft light brown sugar.
• Cocoa powder.
• Vanilla extract.
• Water.

Hazelnut praline

• Caster sugar.
• Sea salt.
• Roasted, skinned hazelnuts.

Chocolate glaze

• Dark chocolate (around 70%).
• Unsalted butter.
• Golden syrup (or maple syrup).
• Vanilla extract.
• Pinch of sea salt.

How To Make Chocolate Hazelnut Cake

See the recipe card below for full ingredient quantities and timing.

Chocolate Hazelnut Cake

• Melt the dark chocolate gently (bain-marie or low heat) and let it cool slightly.
• Whisk the egg whites to stiff peaks and set aside.
• Beat the egg yolks with the sugar and vanilla until pale and thick.
• Mix the melted chocolate into the yolk mixture.
• Add ground hazelnuts, cocoa, baking powder and espresso powder; stir in milk to loosen the batter.
• Fold the whipped egg whites into the batter in two additions, keeping as much air as possible.
• Pour into a prepared 20cm cake tin and bake until set and a skewer comes out clean.

Chocolate Soaking Syrup

1. Heat water and sugar in a small saucepan until the sugar dissolves. Whisk in cocoa until smooth, then remove from the heat and stir in vanilla.
2. When the cake is still warm, poke holes in the top and pour the syrup over to soak in. Allow the cake to cool in the tin before removing.

Tip: Allow the cake to cool in the tin before unmolding to avoid the cake breaking.

Hazelnut Praline

1. Heat caster sugar in a medium saucepan without stirring until it melts and turns golden brown.
2. Add a pinch of sea salt, quickly toss in the hazelnuts, then pour the mixture onto baking parchment to cool.
3. After a few minutes, pull the praline into strands if desired and roughly chop some of the hazelnuts for decoration.

Chocolate Glaze

1. Combine the chocolate, butter, golden syrup, vanilla and a pinch of salt in a small pan and heat gently until smooth and glossy.
2. Remove from the heat and pour over the cake, letting some glaze drip down the sides.
3. Scatter the hazelnut praline and chopped nuts on top. Allow the glaze to set before slicing and serving.

How to serve this cake

The cake is wonderful on its own, but for a dessert serve a warm slice with a drizzle of single cream. Warming intensifies the chocolate and makes the glaze slightly gooey — irresistible.

How to store

Store the finished cake at room temperature in an airtight container for up to 3 days.

How to freeze

Freeze the plain cake before adding glaze or praline. Once cooled, wrap well in plastic wrap and foil and freeze for up to 2 months. Thaw overnight at room temperature, then add the glaze and praline before serving.

More Flourless Chocolate Recipes You’ll Love

If you enjoy this cake, try other flourless chocolate bakes for a range of textures and flavours — from dense tortes to olive oil-spiked chocolate cakes. These recipes are easy to make ahead and work well for guests, especially when you want a gluten-free dessert option.

Gluten-Free Chocolate Hazelnut Cake

Ingredients

For the cake

• 200 g 70% dark chocolate
• 6 medium eggs, separated
• 1 tsp vanilla extract
• 175 g golden caster sugar
• 250 g ground hazelnuts
• 20 g cocoa powder
• 1 tbsp baking powder
• ½ tsp espresso powder
• 50 ml whole milk

For the chocolate soaking syrup

• 50 g water
• 45 g soft light brown sugar
• ¼ tsp cocoa powder
• ¼ tsp vanilla extract

For the hazelnut praline

• 2 tbsp caster sugar
• Pinch of sea salt
• 50 g roasted and skinned hazelnuts

For the chocolate glaze

• 150 g 70% dark chocolate
• 50 g unsalted butter
• 1 tbsp golden syrup
• ½ tsp vanilla extract
• Pinch of sea salt

Instructions

The Cake

1. Preheat the oven to 170°C (150°C fan) and grease and line a 20cm round cake tin.
2. Melt the chocolate over a pan of simmering water, then let it cool slightly.
3. Whisk the egg whites to stiff peaks and set aside.
4. Beat the egg yolks with the sugar and vanilla until pale and thick.
5. Stir the melted chocolate into the yolk mixture until combined.
6. Add ground hazelnuts, cocoa, baking powder and espresso powder; stir in milk to loosen the batter.
7. Fold a third of the whipped egg whites into the batter to lighten it, then fold in the remainder gently.
8. Pour into the prepared tin, bake for 10 minutes at 170°C, then increase the oven to 180°C (160°C fan) and bake for another 35–40 minutes until set and a skewer comes out clean.
9. Remove from the oven and leave the cake in the tin while you make the syrup.

The Chocolate Soaking Syrup

1. Heat the water and brown sugar in a small pan until the sugar dissolves and it gently boils. Whisk in the cocoa until smooth, then remove from the heat and stir in the vanilla.
2. Poke holes in the warm cake with a cocktail stick and pour the syrup evenly over. Let the cake cool in the tin before removing.

The Hazelnut Praline

1. Heat caster sugar in a saucepan without stirring until it melts and turns golden brown.
2. Add a pinch of salt, toss in the hazelnuts, then pour onto baking parchment to cool.
3. After about 5 minutes, pull the praline into strands if desired and roughly chop some nuts for garnish.

The Chocolate Glaze

1. Combine chocolate, butter, golden syrup, vanilla and a pinch of salt in a small pan and heat until smooth.
2. Remove from the heat and pour over the cake, allowing excess to drip down the sides.
3. Scatter the hazelnut praline and chopped nuts on top. Let the glaze set before serving.

Notes

Medium eggs in this recipe are approximately 60g each with shell (about 50g without shell). If medium eggs aren’t available, weigh the eggs for accuracy. The US customary conversions are provided for convenience, but this recipe was tested with metric measurements—using a digital scale gives the most consistent results.

Storage

Store at room temperature in an airtight container for up to 3 days.

Freezing

Freeze the plain cake (without glaze or praline). Wrap well in plastic and foil and freeze for up to 2 months. Thaw at room temperature overnight, then add glaze and praline before serving.