Hazelnut cocoa cake

Rich, nutty, and deeply chocolatey, this hazelnut flour cake is the kind of dessert that feels indulgent but brings some real nutritional perks to the table.

Made with hazelnut flour, this cake is naturally lower in carbs than traditional wheat-based cakes, gluten-free and packed with healthy fats, vitamin E, and antioxidants. Hazelnuts support heart health and help keep you full longer thanks to their combination of fibre and good fats. That means a slice is satisfying without sending your blood sugar on a rollercoaster.

The cacao powder doesn’t just give that intense chocolate flavour: it’s also rich in flavonoids and magnesium, known to support mood, circulation, and overall wellbeing. It’s chocolate with benefits.

Calorie-wise, this is a nutrient-dense cake. Because of the hazelnut flour and healthy fats, it’s more filling than classic sponge cakes, so a modest slice truly satisfies. It’s perfect for those looking for a gluten-free option, a lower-carb treat, or simply a more wholesome dessert.

Topped with crunchy seeds for extra fibre (this is optional), minerals, and texture, this cake is cosy, elegant, and just a little bit special.

Ingredients: (for 10 portions – 24cm diameter tray)

• 400 g hazelnut flour
• 50 g unsweetened cocoa powder
• 170 g butter
• 180 g sugar
• 4 eggs
• 1 tablespoon baking powder
• 1 pinch salt
• 20 ml milk
• 1 tsp vanilla
• optional – seeds for a final touch (I had pumpkin and sesame)

Preparation:

Preheat the oven to 170°C (340°F) and allow it to fully heat up.

Melt the butter in the microwave for about 1 minute, stir it well with a fork until smooth, and set aside to cool slightly.

Line a 24 cm (9–10 inch) springform pan with baking paper.

Using an electric mixer, beat the sugar and eggs together for several minutes, until the mixture becomes pale, light, and fluffy. Add the melted butter, salt, and vanilla extract, and mix again until fully incorporated. Finally, add the baking powder, hazelnut flour, and cocoa powder, and mix until you obtain a smooth, well-combined batter.

Pour the batter into the prepared pan and spread it evenly. If you’re using seeds, sprinkle them over the top at this stage.

Bake in the preheated oven for about 40 minutes, up to a maximum of 45 minutes.

Remove from the oven and allow the cake to cool for around 20 minutes before slicing and serving.

The centre will have a soft, fudgy texture, while the edges will be richer and slightly firmer, almost like a brownie.

If you try the recipe, let me know how you liked it! 😊

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