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Hazelnut Cake with Buttercream

Hazelnut Cake with Buttercream

Looking for a new gluten-free dessert recipe? Try this amazing hazelnut cake topped with a delicious buttercream.

17 August, 2018
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Type of dish

Dietary Consideration

serves for


total time

1 HR 45 MIN


350 g
Baking powder
2 tsp, gluten free
6 medium, separated
160 g (caster)
100 g
Almond milk
150 ml, or hazelnut milk if available
Vanilla extract
1 tbsp
1 pinch
180 g, unsalted, softned
Icing sugar
250 g
Cream cheese
180 g
2 tbsp, or other hazelnut liqueur
Almond milk
3 tbsp
3 - 4 tbsp, roughly chopped


How to make a delicious hazelnut cake with buttercream

For the cake

  • Preheat the oven to 170°C (150° fan) | gas 3.
  • Grease and line a 900 g | 2 lb loaf tin with greaseproof paper.
  • Place the hazelnuts in a food processor and pulse until finely ground. Tip into a large mixing bowl and stir in the baking powder.
  • Combine the egg yolks with the sugar in a separate mixing bowl and beat until pale and thick, about 4 minutes.
  • Add the hazelnut mixture and stir well to combine.
  • Stir in the cornflour, vanilla extract, and the milk.
  • Beat the egg whites with a pinch of salt in a separate, oil-free mixing bowl until stiffly peaked. Whisk one third into the hazelnut batter before folding in the remainder.
  • Spoon the batter into the prepared tin and bake for about 1 hour 10-20 minutes until a cake tester comes out clean from the centre.
  • Remove to a wire rack to cool as you prepare the topping.

For the topping

  • Beat together the softened butter and icing sugar in a large mixing bowl until pale and creamy, about 3 minutes.
  • Add the cream cheese, Frangelico, and milk, and beat again until smooth and incorporated.
  • Turn out the cake from its tin when ready.
  • Spread the topping over it and sprinkle with chopped hazelnuts before serving.

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