If you’re looking for a delightful treat that seamlessly combines rich flavors with an irresistibly tender crumb, the Hazelnut Olive Oil Cake (Gluten-Free, Dairy-Free) Recipe is your new best friend in the kitchen. This cake brings together the warm nuttiness of hazelnut meal and the fruity smoothness of extra-virgin olive oil, creating a moist, naturally gluten-free dessert that’s simple to prepare but endlessly impressive. Whether you’re avoiding gluten and dairy or simply seeking a fresh twist on classic cake, this recipe feels like a cozy hug on every forkful.
Ingredients You’ll Need
The ingredients for this Hazelnut Olive Oil Cake (Gluten-Free, Dairy-Free) Recipe are refreshingly straightforward, each playing a crucial role in crafting its unique texture and deep flavor. Quality olive oil gives the cake moisture and richness, while fresh lemon zest adds a bright note that cuts through the sweetness beautifully.
- 150g hazelnut meal: Ground hazelnuts provide a naturally gluten-free base bursting with toasted nutty flavor.
- 1/2 tsp baking soda: Ensures a light rise without overpowering the delicate crumb.
- Zest of 1 lemon: Adds a subtle citrus brightness that lifts the cake’s richness.
- Pinch of salt: Balances sweetness and accentuates flavors.
- 1/2 cup + 1 1/2 tbsp extra-virgin olive oil: A fruit-forward olive oil keeps the cake moist and infuses it with complexity.
- 1 cup caster sugar: Provides sweetness while blending smoothly for the perfect crumb.
- 3 large eggs: Create structure and richness; room temperature eggs mix more evenly.
- 2 tsp vanilla extract: Adds warmth and depth to the overall flavor profile.
- 1/4 cup whole hazelnuts, toasted and chopped: For a delightful crunch and a gorgeous finish.
- Icing sugar: For dusting and adding a delicate touch of sweetness on top.
- Crème fraîche: A dollop makes an optional creamy accompaniment that contrasts the cake’s nuttiness.
How to Make Hazelnut Olive Oil Cake (Gluten-Free, Dairy-Free) Recipe
Step 1: Prepare Your Pan
Start by preheating your oven to 170°C (340°F) or 150°C fan. Grease a 20 cm (8-inch) springform pan with olive oil, then line it with baking parchment and grease the paper. This extra step ensures your cake slides out effortlessly without sticking—making serving much prettier and easier.
Step 2: Combine Dry Ingredients
In a medium bowl, mix together the hazelnut meal, baking soda, finely grated lemon zest, and a pinch of salt. The lemon zest is essential here—it injects subtle freshness to balance the hazelnut’s richness while the baking soda gently lifts the batter, perfect for a tender, airy crumb.
Step 3: Beat the Wet Ingredients
Grab a large bowl and beat together the extra-virgin olive oil, eggs, and caster sugar using an electric mixer at medium-high speed for about 2 to 3 minutes until the mixture turns pale and thick, resembling pouring cream. This step is crucial—it builds volume that ensures your cake is delightfully light, not dense or heavy.
Step 4: Add Vanilla
Next, fold in the vanilla extract by beating for about 10 seconds on low speed. Vanilla brings a comforting warmth that rounds out the olive oil and hazelnut flavors beautifully.
Step 5: Gently Fold in Dry Ingredients
Pour in the dry mix and gently fold it using a rubber spatula. Taking care here preserves all that lovely air whipped into the wet ingredients, resulting in a tender, velvety texture rather than a dense batter.
Step 6: Bake Your Cake
Transfer the batter into your prepared pan and bake for 45 minutes. You’ll notice the cake puffing up dramatically as it bakes—that’s the magic of perfectly balanced leavening and batter. Don’t worry if it deflates a bit while cooling; that’s just part of its rustic charm.
Step 7: Cool Completely
Allow the cake to cool fully in the pan before releasing it from the springform. The cake’s edges will be beautifully raised with a slightly sunken center, creating the perfect contrast between crisp meringue-like borders and a rich, brownie-like middle.
Step 8: Decorate and Serve
Finish by sprinkling toasted hazelnuts on top and dusting with icing sugar if you like. Serving this Hazelnut Olive Oil Cake (Gluten-Free, Dairy-Free) Recipe fully cooled enhances its texture and allows each bite to reveal its layered flavors.
How to Serve Hazelnut Olive Oil Cake (Gluten-Free, Dairy-Free) Recipe
Garnishes
A simple dusting of icing sugar and a scattering of toasted hazelnuts bring that perfect visual and textural contrast. Adding a dollop of crème fraîche or a spoonful of coconut yogurt is divine—it adds a creamy tang that complements the cake’s nutty depth and moist crumb.
Side Dishes
This cake pairs wonderfully with fresh berries or a lightly macerated fruit compote for an extra layer of bright, juicy flavor. A cup of strong black coffee or herbal tea rounds out the experience, turning a simple slice into a memorable moment.
Creative Ways to Present
Serve slices with a drizzle of honey or maple syrup for a touch of natural sweetness. Alternatively, spread a thin layer of dairy-free chocolate ganache or hazelnut spread for an indulgent twist. For festive gatherings, layering this cake with whipped coconut cream and berry preserves creates an impression that rivals any elaborate dessert.
Make Ahead and Storage
Storing Leftovers
Store leftover cake in an airtight container at room temperature for up to 3 days to maintain its moist texture. Keep it away from direct sunlight and strong odors to preserve the olive oil’s delicate flavor notes.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving for best texture.
Reheating
To enjoy a freshly warmed slice, gently heat the cake in a low oven (about 150°C / 300°F) for 5–7 minutes or until just warmed through. Avoid microwaving as it may dry out the crumb or affect the oil’s flavor.
FAQs
Can I substitute almond meal for hazelnut meal?
Absolutely! Almond meal is a great substitute if you don’t have hazelnut meal. It will change the flavor slightly, but the cake will retain its lovely texture and moistness.
Is this cake suitable for vegans?
This recipe includes eggs, so it’s not vegan. However, you could experiment with flax or chia egg substitutes, keeping in mind the texture and rise may differ.
Why is extra-virgin olive oil used instead of butter?
Using olive oil here keeps the recipe dairy-free and adds a depth of fruity richness that butter can’t replicate. It also contributes to the cake’s moist and tender crumb, making it a perfect choice for this gluten-free cake.
Can I use regular granulated sugar instead of caster sugar?
Yes, granulated sugar works fine. The texture of the cake might be slightly different—caster sugar dissolves more easily giving a finer crumb—but it won’t affect the overall taste much.
How do I ensure the cake doesn’t stick to the pan?
Greasing both the pan and the parchment paper thoroughly is key. Using a springform pan helps with easy removal since you can release the sides without inverting the cake.
Final Thoughts
There’s something truly special about the Hazelnut Olive Oil Cake (Gluten-Free, Dairy-Free) Recipe that makes it a standout dessert for any occasion. Its simple ingredients come together in a way that’s both comforting and elegant, embracing those delicate nutty flavors and natural moistness from olive oil. I genuinely encourage you to try this recipe—you might just find your new favorite cake that everyone will be asking for on repeat!
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Hazelnut Olive Oil Cake (Gluten-Free, Dairy-Free) Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Gluten Free, Dairy Free
Description
This Hazelnut Olive Oil Cake is a moist, gluten-free, and dairy-free dessert that highlights the rich nutty flavor of hazelnut meal combined with the fruity notes of extra-virgin olive oil. With a fragrant lemon zest and a tender crumb, this cake is a rustic treat perfect for any occasion, topped with toasted hazelnuts and a dusting of icing sugar, and traditionally served with a dollop of crème fraîche.
Ingredients
Dry Ingredients
- 150g / 5oz hazelnut meal (1 3/4 cups firmly packed) (ground hazelnut; almond meal can be substituted)
- 1/2 tsp baking soda (bicarbonate soda), sifted
- Zest of 1 lemon (finely grated, about 2 teaspoons)
- Pinch of salt
Wet Ingredients
- 1/2 cup + 1 1/2 tbsp extra-virgin olive oil
- 1 cup caster sugar (superfine sugar; ordinary granulated sugar can be substituted)
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
For Topping
- 1/4 cup whole hazelnuts, toasted then roughly chopped
- Icing sugar (confectioners’ sugar) for dusting
- Crème fraîche (for serving)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 170°C / 340°F (150°C fan). Grease a 20 cm (8 inch) springform pan with olive oil, then line it with baking (parchment) paper. Grease the paper as well to ensure the cake releases easily.
- Mix Dry Ingredients: In a medium bowl, combine the hazelnut meal, sifted baking soda, finely grated lemon zest, and a pinch of salt. Mix well to evenly distribute all dry components.
- Beat Wet Ingredients: In a large bowl, use a handheld beater at speed 7 to beat the olive oil, eggs, and caster sugar together for 2 to 3 minutes until the mixture becomes pale and thick, resembling the consistency of pouring cream.
- Add Vanilla Extract: Reduce the beaters to speed 1 and mix in the vanilla extract for about 10 seconds until incorporated.
- Combine Dry and Wet Ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula, mixing just enough to combine and maintain the airiness of the batter.
- Bake the Cake: Pour the batter into the prepared springform pan and bake in the preheated oven for 45 minutes. The cake will rise dramatically during baking but will collapse slightly as it cools.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before carefully releasing the springform. The cake should have rustic higher edges and a flatter center, with a texture featuring meringue-like edges and a denser brownie-like middle.
- Decorate and Serve: Sprinkle the toasted chopped hazelnuts over the cooled cake and dust with icing sugar if desired. Serve with a dollop of crème fraîche alongside for a delicious finish.
Notes
- You can substitute hazelnut meal with almond meal if hazelnuts are unavailable.
- Ensure the baking soda is sifted to avoid clumps in the batter.
- Use high-quality extra-virgin olive oil for the best flavor.
- Eggs should be at room temperature to help the batter reach the correct consistency when beaten.
- Toast the whole hazelnuts before chopping to enhance their flavor and crunch.
- Greasing both the pan and the parchment helps with easy cake removal.
- This cake is naturally gluten-free and dairy-free, but always check labels if substitutions are made.
