Gluten Free Nutella Cake

Who wants another cake recipe? Thought so 🙂
One of my personal favourite foods is Nutella, so Nutella in a cake would be amazing. So for a friends birthday that’s exactly what I made her. This can easily be a large cake or some cupcakes. I made her cupcakes because they’re cuter. This is also so easy to change to gluten free and I’ll show you how.

So this is the cupcake recipe but all you have to do if put the mixture in a 20cm/8in tin instead of 12 cupcake cases.


Looks yummy, right? So without further ado, the gluten free recipe:

Makes 12 cupcakes or a 12 slice cake

175g butter, softened (plus extra for greasing if making as a large cake)
175g golden caster sugar
3 eggs
200g self-raising flour (Juvela’s white mix is self-raising and Doves Farm do a wheat-free gluten-free one) plus xantham gum
1 tsp baking powder
2 tsp ground cinnamon (I sometimes add more, depending on how much you like cinnamon)
4 tbsp milk
Small jar of Nutella or any other hazelnut-chocolate spread
Handful of chopped hazelnuts

226g butter, room temp
256g icing sugar
226g Nutella or other hazelnut-chocolate spread
1/4 tsp salt
1 tsp vanilla extract
2 tbsp cream

1. Heat the oven to 180oC/160oC fan. (If making a large cake butter and line the base of a 20cm cake tin.
2. Beat the butter, sugar, eggs, flour, baking powder, cinnamon and milk until light and fluffy.
3. Fill either the cake tin with three quarters of the mix or fill the 12 cupcake cases with half the mixture. Make sure the mixture is level, dip a spoon in hot water and use the back of it to level the mixture to stop the mixture sticking to the spoon.
4a. If making cupcakes, spoon a small amount of hazelnut spread into each cupcake and then cover with the remaining mixture. You can swirl the mixture or leave it as a bite of chocolate in the middle. Smooth the mixture off. Bake for 35 mins.
4b. If making a large cake, spoon the hazelnut spread into four blobs on top of the mixture. Then cover with the remaining mixture, swirl the mixture a few times with a skewer or knife and then smooth. Then sprinkle with the hazelnuts. Bake for an hour to an hour and ten minutes.
5. The cake should rise, brown nicely,, feel firm to the touch and spring back when lightly pressed.

To make the icing:
1. Beat the butter and icing sugar until smooth and creamy.
2. Add the Nutella and beat for two minutes.
3. Add the vanilla extract and salt and mix for 30 seconds
4. Add the cream and beat for a minute. The icing should be light and fluffy. If too thick add more cream, if too thin add more icing sugar or Nutella.
5. Pipe the icing onto the cupcakes and blitz the hazelnuts to almost crumbs and then sprinkle on top.


The inside of one that has been left with a bit of chocolate



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