Name: 15-Min Chocolate Frosted Hazelnut Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: cake
Ingredients: 1/2 cup unsalted butter, room temperature; 1/2 cup coconut sugar; 2 eggs; 1/4 cup agave nectar; 1 teaspoon vanilla extract; 2 cups hazelnut flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, room temperature; 1/4 cup cocoa powder; 1/4 cup agave nectar

This is an overhead image of a slice of hazelnut cake with chocolate frosting and chopped hazelnuts on top. A fork is taking off a bite of cake. The cake is laying on a white surface. — Hazelnut cake is deliciously nutty and easy to make! Topped with an easy chocolate frosting, the chocolate-hazelnut combo is always a winner!

Hazelnut cake with chocolate frosting is such a good combo! I mean, how could you go wrong such a beloved flavor profile?

If you love a cake that is light, moist, decadent and delicious, you’re in the right place! Plus, you can’t go wrong with an easy cake you can throw together in a pinch.

If you love baking, check out my roundup of 50+ Gluten Free Dessert Recipes! You’re bound to find a new favorite. If you’re craving chocolatey treats you have to try my recipe for Chocolate Lava Cake, Chocolate Hazelnut Gluten Free Biscotti, or this Gluten Free Olive Oil Cake. Or, if you want to double down on your chocolate love, check out my Ultimate List of Chocolate Desserts: 30+ Ideas!!

This cake is

chocolate-y
hazelnut-y
rich
moist
made in one bowl

Ingredients you’ll need for this chocolate hazelnut cake

Unsalted Butter. We’re going to use butter both in the cake and as the base for our frosting. If you don’t want to use dairy butter, you can sub in your favorite dairy free or vegan butter, just make sure it’s room temperature! Check out my favorite trick for How to Soften Butter!

Coconut Sugar. This is going to sweeten up the cake! So caramel-y and delicious!

Eggs. Just two. I haven’t tested this recipe with vegan eggs or egg substitutes, so if you do any experimenting, let me know how it goes in the comments!

Agave Nectar. We’re going to add some to both the cake and use agave nectar to sweeten the frosting as well. If you don’t have agave nectar or don’t prefer it, honey or maple syrup also works!

Vanilla Extract. Just a splash!

Hazelnut Flour. This is the star of the show! Hazelnut flour is a great alternative to our favorite almond flour. It’s similarly low carb, gluten free, and can pretty much be subbed 1:1 for almond flour. Hazelnut flour is a bit more like a meal. It’s nuttier and heartier than a super-fine almond flour. But, I think it gives this cake a ton of character and texture!

Cocoa Powder. We’re using this for our chocolate frosting!

Baking Powder & Salt. For some baking magic 🙂

This is an overhead image of a bowl with a spout and handle. In the bowl is cake batter. The bowl sits on a white counter.

This is an overhead image of a square hazelnut cake with a dollop of chocolate frosting before it is spread out on the cake. The cake is on a white piece of parchment paper and a small bowl of hazelnuts is to the top left of the image.

How to make hazelnut cake

It’s so simple! The cake is made all in one bowl!

Mix. In a large bowl use an electric mixer to combine the butter, coconut sugar, eggs, agave nectar, and vanilla. Add the hazelnut flour, baking powder and salt. Mix again to combine. Transfer to a square pan and spread in an even layer.

Bake. Pop the cake in the oven for 25 minutes until a toothpick comes out clean.

Cool. Allow the cake to cool for 5 minutes, then transfer to a cooling rack and allow it to cool completely before frosting.

Make the frosting. Use an electric mixer to cream the butter. Add the cocoa and agave nectar. Mix again until combined.

Frost the cake. Once the cake is cool, spread the frosting out on the top of the cake in an even layer.

Sprinkle. Sprinkle the top with chopped hazelnuts and enjoy!

Tips for making this cake:

One main tip for this cake is to make it day-of and keep it at room temperature until you slice into it. This cake really doesn’t last well in the fridge and takes on a nuttier texture. I mean, it’s still delicious but just not as cake-y.

This is an overhead image of chocolate frosted cake with chopped hazelnuts on top. The cake is on a white piece of parchment paper with a small bowl of hazelnuts on the surface next to the cake.

This is a side view of a fork with a bite of hazelnut cake topped with chocolate frosting. The rest of the cake is to the left of the fork. Chopped hazelnuts are on top of the chocolate frosting.

More hazelnut recipes:

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free