30-Minute Gluten-Free Chocolate Cake With Nutella Frosting

Published on Sep 16, 2019

  by   Kristina Stosek

4 reviews

Prep Time: 18 minutes Cook Time: 12 minutes Serves: 8
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Moist and indulgent 30-Minute Gluten-Free Chocolate Cake With Nutella Frosting. This gluten free chocolate cake would make the perfect weeknight dessert when you need something fast and sweet. The cake is light, moist, and chocolaty, finished with the fluffiest, most delicious Nutella frosting and just 10 ingredients.

a slice of gluten-free Nutella cake.

10-Ingredient Gluten Free Chocolate Cake Recipe

I am super excited about this gluten-free chocolate dessert because all you need is 10 pantry ingredients, and the recipe is fast and simple. This is a no-fail chocolate dessert recipe for even novice bakers. Another chocolate recipe using Nutella you may enjoy is the Gluten-Free Easy Nutella Cookie, or the Gluten-Free Chocolate Coffee Brownies.

30-Minute Gluten-Free Chocolate Cake

This is a moist and rich gluten-free chocolate cake, including the wicked nutella frosting, and the recipe takes only 30 minutes from start to finish. It’s perfect for when chocolate chip cookies aren’t just enough! 

What is Nutella?

Nutella is an Italian gluten free sweet, creamy spread made primarily from hazelnuts, cocoa powder, sugar, and vegetable oil. It has a smooth and velvety texture and is often used as a spread on bread, toast, pancakes, or waffles. Nutella has a distinct chocolate-hazelnut flavor and is very popular with kids.

Chocolate cake with Nutella frosting recipe details

You will need only 10 pantry ingredients for this gluten-free dessert recipe. Eggs, sugar, butter, gluten free flour blend, almond flour, a starch such as arrowroot or tapioca, Nutella spread, cream, and baking powder.

The steps are classic: beat the sugar with eggs and add melted butter and cocoa powder. Then, whisk the remaining dry ingredients and fold them into the butter mixture.

Use a 9 x 13-inch baking pan lined with parchment paper for baking. The chocolate cake takes only about 12 minutes to bake.

nutella frosting on a whisk

Make the Nutella frosting

While the cake is cooling, cream the Nutella with butter and cream. 

Once the cake has cooled, cut it in half and spread the Nutella frosting over one cake, then top it with the other piece and spread the remaining frosting over the top. Done!

close up of sliced gluten free chocolate cake with nutella frosting

Recipe Review

This chocolate dessert recipe is perfect when you need something quick and easy. The cake is ready in THIRTY MINUTES using less than 10 INGREDIENTS. You will love with this chocolate dessert with Nutella frosting, because a chocolate cake doesn’t get any easier than this recipe! Kids especially love this chocolate cake!

Are you looking for gluten free chocolate dessert recipes? Check out our entire list of gluten-free chocolate desserts for inspiration. You will find something sweet, chocolaty, and delicious for everyone!

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Many thanks!

Kristina xx

 

30-Minute Gluten-Free Chocolate Cake With Nutella Frosting

Published on Sep 16, 2019

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    Preheat oven to 350 F and line a 9 x 13-inch baking pan with parchment paper

  • 2.

    Using an electric mixer whisk the eggs and coconut sugar on high speed for 2 minutes. Whisk in melted butter and cocoa powder until incorporated

  • 3.

    Combine flours, baking soda and baking powder. Gently fold dry ingredients into the wet mixture until blended. Do not over mix

  • 4.

    Transfer batter to the prepared baking pan and bake for 12 - 15 minutes, until it passes the toothpick test. Once done baking use the parchment paper to lift the cake and place it on a cooling rack

  • 5.

    For the Nutella frosting; While the cake is cooling, using an electric mixer beat Nutella and butter on high speed until smooth. Add cream one tablespoon at a time and beat until the frosting is fluffy

  • 6.

    To assemble; once the cake has cooled, slice the cake in half. Spread half the Nutella frosting on one half, then top with the other half of the cake and spread remaining frosting over the top. The cake can be served at room temperature or chilled

Leave a Comment

Wendi

So good! Easy and quick! Family loved it and I particularly enjoyed that it wasn't super sweet. Moist and not crumbly. It's a new family favourite!

Ginna

Such an easy and recipe. I cheated a bit by skipping the parchment paper, poured half the batter into the greased pan, topped with a pint of ricotta, spread evenly and covered with the remaining batter. I topped with half of the icing. It was devine!

Kristina

thank you Rita, I am glad you enjoyed it.

Rita

I was very happy with this cake recipe. The texture was perfect, the cake was moist and the frosting made it. Thank you

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