Gluten-Free Mini Hazelnut Cake
Gluten-Free Mini Hazelnut Cake Recipe perfect for or anytime, small one-layer buttermilk cake that is moist, tasty, and with a nut extract.
Servings 4 servings
Calories 381kcal
Equipment
1 6 - inch cake pans
1 Cake Turntable
1 Icing Spatula
1 Electric Mixer
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
Serving: 4servings | Calories: 381kcal | Carbohydrates: 168g | Protein: 8g