Chocolate Hazelnut cake

This wonderfully moist, gluten-free cake couldn't be simpler. Make it as a round cake, in a loaf tin or bake as muffins. I promise it'll become your new go-to chocolate cake.


150 g butter, cut into pieces, plus extra for greasing

200 g quality dark chocolate, broken into pieces

1 3/4 (200 g) cups ground hazelnuts (hazelnut meal)

2/3 cup (150 g) rapadura sugar or brown sugar (or coconut sugar)

3/4 tsp baking powder

5 eggs

1 tsp natural vanilla extract

Maca powder, for dusting (optional)

  • Makes 1 cake


Preheat oven to 160C. Grease and line a 20 cm round cake tin or a loaf tin.

Place chocolate and butter in a heatproof bowl and microwave or gently heat, stirring occasionally, until melted and smooth. Set aside.

Place hazelnuts, sugar and baking powder in a large bowl and stir to combine. Add eggs and vanilla and mix until combined. Add melted chocolate mixture and mix until well combined.

Transfer to prepared tin and bake about 45 minutes or until just cooked (increase cooking time if using a loaf tin). Cool in tin for at least 15 minutes, then transfer to a wire rack to cool completely.

Once cooled, dust with maca powder (optional) and serve.