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Amazing Flourless Hazelnut Chocolate Cake (Naturally Gluten-Free)

Chocolate cake without flour on a plate: This is the kind of cake that makes people stop mid-bite. It's rich, fudgy, and deeply chocolatey, with toasted hazelnuts adding warmth and texture. The best part? It's completely flourless—just nuts, eggs, butter, and chocolate doing the heavy lifting. Think of it as a cross between a brownie and a European torte: dense, elegant, and naturally gluten-free.
This is the kind of cake that makes people stop mid-bite. It's rich, fudgy, and deeply chocolatey, with toasted hazelnuts adding warmth and texture. The best part? It's completely flourless—just nuts, eggs, butter, and chocolate doing the heavy lifting. Think of it as a cross between a brownie and a European torte: dense, elegant, and naturally gluten-free.
Munchyesta.com
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Serving Size 10 slices

Ingredients

  • 1½ cup (150g) Almond Flour
  • 1½ cup (200g) Hazelnuts
  • 8.8 oz (250g) Butter -  (1 cup + 2 tbsp)
  • 7 oz Dark Chocolate - (about 1⅓ cups) 
  • 5 Eggs
  • 1 cup (200g) Sugar
  • 1 tsp (2g) Cinnamon
  • 1 tsp (2g) Vanilla Powder — or 2 tsp vanilla extract

For the Glaze

  • 1 cup (120g) Powdered Sugar
  • 2-3 tbsp (12-18g) Cacao Powder
  • 1-2 tbsp (15-30ml) Cold Water

Optional topping

  • 2 tbsp (15g) Chocolate flakes or Powdered sugar

Instructions

Step 1: Prepare the oven and pan

  • Preheat your oven to 350°F (175°C). Line an 8-inch round baking dish with parchment paper, letting the paper come up the sides slightly for easy removal. Lightly grease if needed.

Step 2: Grind the hazelnuts

  • Add the hazelnuts to a food processor and pulse until finely ground—similar to the texture of almond flour. Be careful not to over-process, or you'll end up with hazelnut butter. Set aside.

Step 3: Melt the butter and chocolate

  • Combine the butter and chopped dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler). Stir occasionally until fully melted and smooth. Remove from heat and let it cool slightly.

Step 4: Whisk the egg yolks

  • In a large bowl, whisk the egg yolks with the sugar, cinnamon, and vanilla powder using an electric mixer. Beat for 3–4 minutes, until the mixture is thick, pale, and foaming.

Step 5: Whip the egg whites

  • In a separate clean bowl, whisk the egg whites until stiff peaks form. Set aside.

Step 6: Combine the batter

  • Pour the melted chocolate-butter mixture into the ground hazelnuts and almond flour. Stir until well combined. Then pour this nut mixture into the egg yolk mixture and stir gently until just combined. Finally, fold in the whipped egg whites a little at a time, using a spatula and gentle folding motions—you want to keep as much air as possible.

Step 7: Bake

  • Pour the batter into your prepared baking dish and smooth the top. Bake at 350°F (175°C) for about 40 minutes, or until the cake is just set—a toothpick inserted into the center should come out with a few moist crumbs, not wet batter. The cake will deflate slightly as it cools; this is normal.

Step 8: Cool

  • Let the cake cool completely in the pan on a wire rack before glazing.

Step 9: Make the glaze

  • In a small bowl, whisk together the powdered sugar and cocoa powder. Add cold water 1 tablespoon at a time, stirring until you reach a thick, creamy, pourable consistency. It should coat the back of a spoon but still spread easily.

Step 10: Glaze and decorate

  • Pour the glaze over the cooled cake, spreading it gently to the edges. Let it drip slightly down the sides for a rustic look. Sprinkle with chocolate flakes or a light dusting of powdered sugar.

Step 11: Serve

  • Slice and serve with ice cream and fresh berries for the ultimate contrast of warm, fudgy cake and cold, creamy ice cream.

Notes

Tips for the Best Results

On grinding hazelnuts: Pulse in short bursts and stop as soon as they look like coarse sand. Over-processing will turn them into a paste and change the texture of the cake.
On melting chocolate: Keep the heat low and stir often. If any water gets into the chocolate, it can seize and become grainy.
On folding egg whites: Use a large spatula and fold in a figure-eight motion, rotating the bowl as you go. Stop as soon as the streaks disappear—over-mixing deflates the batter.
On baking: This cake is meant to be fudgy, not dry. Start checking at 35 minutes. If the center still jiggles slightly, give it 3–5 more minutes. A few moist crumbs on a toothpick is perfect.
On the glaze: If it's too thick, add water ½ teaspoon at a time. If it's too thin, add powdered sugar 1 tablespoon at a time.
On storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
On freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.