Hazelnut Flour Cake Recipe lovers, this one’s for you. Light, nutty, and layered with luxurious Nutella ganache and crunchy caramelized hazelnuts, this French-Italian summer cake brings elegance to your dessert table. Whether you’re celebrating under the sun or treating yourself to a quiet afternoon indulgence, this cake offers a naturally gluten-free base and rich, roasted hazelnut flavor you’ll adore.
I first fell in love with hazelnut flour in my grandmother’s tiny kitchen on the coast of Liguria. She used it in biscotti, crostatas, and sometimes in fluffy sponge cakes that reminded me of Parisian patisseries. This cake brings that memory to life—but with a summery twist: it’s light enough for warm weather yet indulgent with creamy Nutella ganache and crunchy caramelized hazelnuts.
Whether you’re hosting a garden brunch, a summer birthday, or just baking for yourself (my favorite reason), this Hazelnut Flour Cake Recipe is a must-bake.
🌰 Why You’ll Love This Hazelnut Flour Cake
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Naturally Gluten-Free: Made entirely with hazelnut flour—no wheat needed.
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Perfectly Nutty: Deep, toasty hazelnut flavor shines in every bite.
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Luxuriously Topped: Nutella ganache + caramelized hazelnuts = magic.
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Elegant Yet Easy: Looks bakery-level, but totally doable at home.
For other nutty creations, you might enjoy our Italian Shortbread Cookies or the rich Hazelnut Coffee Cake.
✨ From the SofyaRecipes Kitchen
💛 Crafted with love by SofyaRecipes – where tradition meets creativity in every bite. Explore more homemade desserts, European classics, and sweet seasonal inspirations at sofyarecipes.com
Let me know which one you love—or if you’d like something a bit more playful, luxurious, or cozy!
🍰 Ingredients (Serves 4)
For the Hazelnut Cake:
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1 cup hazelnut flour (finely ground)
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3 large eggs, room temperature
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1/2 cup granulated sugar
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1/4 tsp salt
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1/2 tsp baking powder
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1 tsp vanilla extract
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1/4 cup melted unsalted butter (or neutral oil)
For the Nutella Ganache:
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1/2 cup Nutella
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1/4 cup heavy cream
For the Caramelized Hazelnuts:
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1/2 cup whole hazelnuts, toasted & skinned
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1/4 cup granulated sugar
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1 tbsp water
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Pinch of salt
Optional: edible gold dust or a light dusting of powdered sugar for garnish
If you’re new to hazelnut flour, Masterclass has a fantastic guide on how to use it in baking.
⏱️ Prep and Bake Time
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Prep Time: 20 minutes
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Bake Time: 25 minutes
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Cooling & Assembling Time: 20 minutes
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Total Time: 65 minutes
👩🍳 Instructions
Step 1: Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and line a 6-inch round cake pan.
In a mixing bowl, whisk together eggs and sugar until pale and fluffy—about 2 minutes. Add vanilla, salt, and baking powder. Stir in melted butter.
Fold in hazelnut flour until fully combined. Pour the batter into the prepared pan and smooth the top.
Step 2: Bake
Bake for 23–25 minutes, or until a toothpick inserted comes out clean and the top is golden brown. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Step 3: Make the Nutella Ganache
Warm the cream until steaming (but not boiling). Pour over the Nutella in a bowl. Let sit 2 minutes, then stir until smooth and glossy.
Step 4: Caramelize the Hazelnuts
Place sugar, water, and salt in a pan over medium heat. Once bubbling, add hazelnuts and stir constantly until the sugar turns golden and clings to the nuts. Transfer to parchment to cool.
Step 5: Assemble
Spread Nutella ganache over the cooled cake. Top with caramelized hazelnuts. Garnish with a dusting of powdered sugar or edible gold dust for a luxe finish.
☀️ Summer Serving Ideas
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Serve with a scoop of vanilla gelato or whipped mascarpone
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Pair with a glass of prosecco or espresso
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Slice it small and serve as part of a summer dessert platter alongside Raspberry Cheesecake Bars or French Chocolate Crêpes
💡 Tips for the Perfect Hazelnut Flour Cake Recipe
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Use finely ground hazelnut flour (not meal) for the lightest texture.
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Don’t overmix once you add the flour—treat it like a sponge cake.
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Cool fully before adding ganache to prevent melting.
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For an extra crunch, sprinkle crushed caramelized hazelnuts inside the batter too!
🌿 Variations to Try
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Chocolate-Hazelnut Marble Cake: Swirl 2 tbsp of cocoa into half the batter before baking.
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Lemon-Hazelnut Cake: Add zest of 1 lemon and replace vanilla with lemon extract.
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Hazelnut Cupcakes: Pour batter into cupcake molds and bake for 15 minutes.
📦 Storage & Make-Ahead Tips
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Store covered at room temp for 1 day or refrigerate up to 4 days.
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Freeze unfrosted cake up to 1 month—thaw and ganache just before serving.
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Caramelized hazelnuts can be made 3 days ahead.
📊 Nutritional Information (Per Serving – Approx.)
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Calories: 360
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Fat: 28g
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Carbs: 24g
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Protein: 6g
❓ Frequently Asked Questions
Can I make this cake without Nutella?
Absolutely! You can substitute with any chocolate hazelnut spread or use a dark chocolate ganache for a richer flavor.
Is hazelnut flour the same as ground hazelnuts?
Not exactly. Hazelnut flour is finely ground and defatted for baking. Ground hazelnuts may be coarser and more oily, affecting texture.
Can I use almond flour instead?
Yes, you can—but the flavor will be slightly different. Hazelnut flour gives the cake its signature depth.
What if I don’t have heavy cream?
Use whole milk and a teaspoon of butter as a quick substitute. The ganache will be slightly thinner, but still delicious.
Can this be made dairy-free?
Yes! Use dairy-free butter or oil in the cake, and coconut cream for the ganache.