Hazelnut Cake No Butter No Flour Recipe

Indulge in this incredibly moist and delicious hazelnut cake – completely butter-free and flourless! Perfect for gluten-free and lactose-free diets, this easy coffee cake recipe requires minimal prep time. The most effort is spent grinding the hazelnuts, but trust us, it's worth it! Surprise your loved ones with this delightful treat, ideal for afternoon tea or a special occasion. This recipe is a family favorite, especially for those with milk protein intolerances.

Prep Time 15 mins

Cook Time 50 mins

Calories 205.7 kcal

Protein 9g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Hazelnut Cake No Butter No Flour

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How to Make Hazelnut Cake No Butter No Flour

Preheat oven to 350°F (175°C). Grease and flour an 8 or 9-inch springform pan.
Skin and grind the hazelnuts using a food processor until finely ground. Set aside.
In a large bowl, beat egg yolks with sugar until pale and thick. Stir in vanilla extract.
In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
Gently fold the ground hazelnuts and baking powder into the egg yolk mixture.
Carefully fold the stiff egg whites into the hazelnut mixture until just combined. Do not overmix.
Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before removing the sides of the springform pan.
Dust with powdered sugar before serving (optional).