Gluten-Free Mini Hazelnut Cake is perfect for 2- 4 people. Needless to say, not every occasion calls for a big cake. As a matter of fact, most cakes in Europe are smaller cakes. I don’t know about you but my family prefers smaller cakes. They don’t last long. Plus a different kind can be made again soon. This mini cake tastes like hazelnuts and is only one layer. Perfect for date night or a First Birthday Smash cake. Enjoy with a thin layer of Homemade Hazelnut Marzipan icing and a cup of coffee. Make time for FIKA and cake.
Gluten-Free Mini Hazelnut Cake
This delectable moist cake is indeed a perfect way to end dinner. In fact, hazelnut cakes are very popular in Italy. To begin with, this cake reminds me of the quintessential cake called Torta de Nocciole or Hazelnut Cake. It is a humble-looking cake but oh so good. Furthermore, the cake can be frosted or topped with powdered monk fruit and a little gelato. In any case, Hazelnuts are very popular in Sweden.
There are many recipes for Almond cake and Walnut cake in the USA. Hazelnut is my favorite nut. Thus, if a two-layer cake is needed just double this recipe.
Most importantly, if need be this cake could be shared by 8 people. There would just be smaller slices.
Icing Suggestions:
Any flavor icing pairs nicely with this cake. Not to mention, Chocolate filling or/and icing pair well with this cake. Of course, topped with powdered monk fruit and a little gelato or ice cream. To create a more European flair top with coconut whipped cream and fresh fruit. Fall for instance is the perfect time to make a cake. Especially, since the weather is getting cooler. This quick and easy cake will become a family favorite. Pictured here with Homemade Hazelnut Marzipan as Icing.
Can this Cake Be Frozen:
Consequently, this cake freezes very well for up to 3 months. Wrap the cake in plastic wrap and a gallon size plastic bag. To thaw remove and place into the fridge overnight. Bring to room temperature and frost or ice.
Gluten-Free Mini Hazelnut Cake Tools:
A Cake Turntable: this will make it easier to frost any cake. This is perfect for even larger cakes. Comes with 2 spatulas and icing smoother.
Six-inch Cake Stand: a set of four six-inch cake pans. Perfect for making layer cakes.
Cake and Pie Carrier: A cute Ascot carrier to transplant cakes from place to place. Perfect for picnics, potlucks, and family get-togethers.
Checkout Why Toasted Gluten-Free Flours.
Gluten-Free Mini Hazelnut Cake:
Toasted Flours
Ingredients:
1/2 cup of hazelnut
1/2 cup of cassava flour
Directions:
First, preheat the oven to 350 F. Second, place a sheet of parchment onto two baking sheets. Third, carefully evenly spread the flours on the pans. Fourth, place the flours into the oven and bake for 2 minutes. After two minutes turn the flour over with a spatula to toast the other side for another 3 minutes. Finally, remove the flours from the oven. Allow it to come to room temperature before use. Once cool follow the directions below.
Ingredients:
- 7 tbsp coconut oil or room temperature butter
- 1/3 cup monk fruit sweetener
- 1 egg
- 2 tsp powdered vanilla monk fruit sweetener
- 1/2 cup toasted cassava flour
- 1/4 cup toasted hazelnut flour
- 1/4 tsp baking soda
- pinch of salt
- 6 tbsp nut milk or milk
- 1/2 tsp apple vinegar
- 1/2 tsp hazelnut extract
Directions:
First, preheat the oven to 350 F. Second, oil and flour in a round cake pan. Third, using a hand mixer blend together the coconut oil, vanilla powdered monk fruit sweetener, and monk fruit sweetener. Third, blend together the egg and coconut mixture. Finally, stir together the cassava flour, hazelnut flour, baking soda, and a pinch of salt.
Finally, combine the nut milk, cider vinegar, and hazelnut extract. Let the liquid mixture sit for minutes to create buttermilk. Next, add half of the liquid mixture and half of the dry ingredients. Lastly, add in the remaining half of the liquid mixture and the dry ingredients.
Finally, place the cake onto a 1/3 sheet pan. Place the cake into the oven and bake for 25-30 minutes or until lightly browned. Do the toothpick test. Wait for the cake to come to room temperature before icing or frosting. It can also be topped with powdered monk fruit sweetener and a dollop of whipped coconut cream.
Be sure to look at Hazelnut Marzipan for directions on how to ice with the marzipan.
Gluten-Free Mini Hazelnut Cake
Equipment
Ingredients
- 7 tbsp room temperature coconut oil or butter
- 1/3 cup monk fruit sweetener
- 1 whole egg
- 2 tsp powdered vanilla monk fruit sweetener
- 1/2 cup cassava flour
- 1/2 cup toasted hazelnut flour
- 1/4 tsp baking soda
- 1 pinch of salt
- 6 tbsp nut milk or milk
- 1/2 tsp apple cider vinegar
- 1/2 tsp hazelnut extract
Instructions
Toasting Hazelnut Flour
- First, preheat the oven to 350 F.
- Second, place two sheets of parchment onto a baking sheet.
- Third, carefully evenly spread the flours on the pans.1/2 cup toasted hazelnut flour
- Fourth, place the flours into the oven and bake for 2 minutes.
- After two minutes turn the flour over with a spatula to toast the other side for another 3 minutes.
- Finally, remove the flour from the oven.
- Allow it to come to room temperature before use.
- Use this flour in the directions below.
- Of skip the toasting all together.
Making The Cake
- Next, oil and flour in a round cake pan and set aside.
- Finally, using a hand mixer blend together the coconut oil, vanilla powdered monk fruit sweetener, and monk fruit sweetener.7 tbsp room temperature coconut oil or butter, 1/3 cup monk fruit sweetener, 2 tsp powdered vanilla monk fruit sweetener
- Next, blend together the egg and coconut mixture.1 whole egg
- Finally, stir together the cassava flour, hazelnut flour, baking soda, and a pinch of salt and set aside.1/2 cup cassava flour, 1/2 cup toasted hazelnut flour, 1/4 tsp baking soda, 1 pinch of salt
- Combine the nut milk, cider vinegar, and hazelnut extract.6 tbsp nut milk or milk, 1/2 tsp apple cider vinegar, 1/2 tsp hazelnut extract
- Let the liquid mixture sit for minutes to create buttermilk.
- Next, add half of the liquid mixture and half of the dry ingredients.
- Lastly, add in the remaining half of the liquid mixture and the dry ingredients.
- Pour the batter into the oiled and floured cake pan
- Finally, place the cake onto a 1/3 sheet pan.
- Place the cake into the oven and bake for 25-30 minutes or until lightly browned.
- Do the toothpick test.
- Wait for the cake to come to room temperature before icing or frosting.
- It can also be topped with powdered monk fruit sweetener and a dollop of whipped coconut cream.
- Be sure to look at Hazelnut Marzipan for directions on how to ice with the cake.
Notes
| Hazelnut Cake Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 381 | |
| % Daily Value * | |
| Total Fat 35 g | 54 % |
| Saturated Fat 22 g | 110 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 228 mg | 76 % |
| Sodium 202 mg | 8 % |
| Potassium 90 mg | 3 % |
| Total Carbohydrate 16 g | 5 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 0 g | |
| Protein 8 g | 17 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 7 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA | |
Nutrition
