If you are searching for a delightful dessert that fits into a gluten-free and dairy-free diet, look no further than the Hazelnut Olive Oil Cake. This cake is not only easy to make but also has an incredible flavor. The combination of rich hazelnuts and fruity olive oil gives this cake a distinctive taste and moist texture that’s sure to impress your family and friends.

Why Make This Recipe

Hazelnut Olive Oil Cake stands out as a great choice for several reasons. First, it’s gluten-free, making it suitable for those with gluten sensitivities or celiac disease. Moreover, with no dairy involved, it’s a perfect option for those who are lactose intolerant or following a dairy-free lifestyle. This cake is simple to prepare and uses everyday ingredients, allowing for a delicious treat without fuss. Plus, it’s versatile—you can serve it at any occasion, from casual gatherings to elegant dinner parties.

How to Make Hazelnut Olive Oil Cake

Ingredients:

150g / 5oz hazelnut meal (1 3/4 cups firmly packed) (ground hazelnut; you can substitute with almond meal, Note 1)
1/2 tsp baking soda / bicarbonate soda, sifted (Note 2)
Zest of 1 lemon, finely grated (about 2 teaspoons or so)
Pinch of salt
1/2 cup + 1 1/2 tbsp extra-virgin olive oil (Note 3)
1 cup caster sugar / superfine sugar (you can use ordinary/granulated sugar)
3 large eggs, at room temperature (Note 4)
2 tsp vanilla extract
1/4 cup whole hazelnuts, toasted then roughly chopped (Note 5)
Icing sugar / confectioners’ sugar, for dusting
Crème fraîche, dollop for serving

Directions:

Preheat the oven to 170°C / 340°F (150°C fan). Grease a 20 cm / 8" springform pan with olive oil, line it with baking paper (parchment paper), and then grease the paper. (Note 6)
In a medium bowl, mix the hazelnut meal, baking soda, lemon zest, and a pinch of salt.
In a large bowl, beat the olive oil, eggs, and sugar for 2 to 3 minutes with a handheld beater on speed 7, until pale and thick (like pouring cream).
Add vanilla extract and mix on speed 1 for 10 seconds.
Gently mix in the dry ingredients using a rubber spatula.
Pour the batter into the prepared pan and bake for 45 minutes. The cake will puff up during baking but may collapse slightly as it cools.
Allow the cake to fully cool in the pan before removing it from the springform. This cake has higher edges and a flatter center—ideal for serving!
Optionally, decorate with toasted hazelnuts and dust with icing sugar. Serve only when fully cool.

How to Serve Hazelnut Olive Oil Cake

You can enjoy this cake on its own or paired with a dollop of crème fraîche on the side. It makes for a delightful afternoon snack alongside tea or coffee, or you can serve it as a dessert at the end of a meal.

How to Store Hazelnut Olive Oil Cake

Store any leftovers in an airtight container at room temperature for up to three days. If you wish to keep it for longer, consider storing it in the fridge for up to a week. Make sure to bring it back to room temperature before serving for the best taste and texture.

Tips to Make Hazelnut Olive Oil Cake

Make sure your eggs are at room temperature for better mixing.
Toasting hazelnuts enhances their flavor, so don’t skip that step!
If you don’t have hazelnut meal, almond meal is an excellent substitute.

Variation

For a unique twist, consider adding a cup of fresh berries or citrus zest into the batter before baking. This will not only add flavor but also a pop of color to your cake.

FAQs

Q: Can I substitute hazelnuts with another nut?
A: Yes, you can use almond meal if you’re looking for a nut-free alternative.

Q: What if I don’t have a springform pan?
A: You can use a regular cake pan, but be sure to line it well with baking paper to help remove the cake later.

Q: How can I make this cake sweeter?
A: You can increase the sugar slightly or serve it with sweet toppings like fruit compote or whipped coconut cream.

Enjoy making and sharing this delightful Hazelnut Olive Oil Cake!

Hazelnut Olive Oil Cake

A delightful gluten-free and dairy-free cake made with rich hazelnuts and fruity olive oil for a moist texture and impressive flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dessert, Snack

Cuisine Dairy-Free, Gluten-Free

Servings 8 servings

Calories 280 kcal

Ingredients

Dry Ingredients

150 g hazelnut meal (1 3/4 cups firmly packed) Ground hazelnut, can substitute with almond meal
1/2 tsp baking soda / bicarbonate soda, sifted
1 unit zest of 1 lemon, finely grated (about 2 teaspoons or so)
1 pinch salt

Wet Ingredients

1/2 cup + 1 1/2 tbsp extra-virgin olive oil
1 cup caster sugar / superfine sugar (can use ordinary/granulated sugar)
3 large eggs, at room temperature
2 tsp vanilla extract

Toppings

1/4 cup whole hazelnuts, toasted then roughly chopped
Icing sugar / confectioners' sugar, for dusting
Crème fraîche, dollop for serving

Instructions

Preparation

Preheat the oven to 170°C / 340°F (150°C fan). Grease a 20 cm / 8" springform pan with olive oil, line it with baking paper, and then grease the paper.
In a medium bowl, mix the hazelnut meal, baking soda, lemon zest, and a pinch of salt.

Mixing

In a large bowl, beat the olive oil, eggs, and sugar for 2 to 3 minutes with a handheld beater on speed 7, until pale and thick (like pouring cream).
Add vanilla extract and mix on speed 1 for 10 seconds.
Gently mix in the dry ingredients using a rubber spatula.

Baking

Pour the batter into the prepared pan and bake for 45 minutes. The cake will puff up during baking but may collapse slightly as it cools.
Allow the cake to fully cool in the pan before removing it from the springform.
Optionally, decorate with toasted hazelnuts and dust with icing sugar. Serve only when fully cool.

Notes

Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, keep it in the fridge for up to a week, bringing it back to room temperature before serving.

Keyword Dairy-Free Cake, Gluten-Free Dessert, Hazelnut Cake, Moist Cake, Olive Oil Cake