Baked Chocolate Hazelnut Flour Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A moist, fudgy single-serve cake with a rich hazelnut crunch, made with almond flour for a gluten-free treat that bakes in just 25 minutes. This american-inspired desserts (gluten-free) ready in about 35 minutes layers almond flour, cocoa powder, hazelnut flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 1, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (14 ratings) Prep: 10 min Cook: 25 min Serves 1 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and grease a 6-inch round baking dish or ramekins. Whisk together almond flour, cocoa powder, hazelnut flour, baking powder, and salt in a medium bowl.
  2. Step 2: In a separate bowl, beat eggs with maple syrup until pale and slightly thickened, about 2 minutes. Whisk in melted coconut oil until fully combined.
  3. Step 3: Gradually fold wet ingredients into dry ingredients until no streaks remain, then gently fold in 1 tbsp chopped hazelnuts.
  4. Step 4: Transfer batter to prepared dish and smooth the top. Sprinkle remaining 1 tbsp chopped hazelnuts evenly over the surface.
  5. Step 5: Bake for 22-25 minutes until the edges are set and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before slicing.

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Frequently asked questions

How long does Baked Chocolate Hazelnut Flour Cake take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Chocolate Hazelnut Flour Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Chocolate Hazelnut Flour Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Chocolate Hazelnut Flour Cake for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Chocolate Hazelnut Flour Cake gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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