Name: Hazelnut Olive Oil Cake (Gluten-Free, Dairy-Free)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12
Ingredients: 150 g hazelnut meal, ground hazelnut, sub almond meal (Note 1); ½ tsp baking soda, sifted (Note 2); 1 lemon zest, finely grated (about 2 tsp or so); 1 pinch salt; ½ cup extra-virgin olive oil, plus 1 1/2 tbsp (Note 3); 1 cup caster sugar, superfine sugar (sub ordinary/granulated sugar); 3 large eggs, at room temperature (Note 4); 2 tsp vanilla extract; ¼ cup whole hazelnuts, toasted then roughly chopped (Note 5); icing sugar, for dusting; crème fraîche, dollop for company

Hazelnut Olive Oil Cake (Gluten-Free, Dairy-Free)

A rich, brownie-like gluten-free and dairy-free cake where hazelnut shines, with meringue-like crispy edges and a tender center.

Prep15 min

Cook45 min

Total1h

DifficultyEasy

Servings12

This is my take on a lemon olive oil cake from Charlotte Ree's "Just Desserts" cookbook, but I've renamed it to highlight the hazelnut flavor that I love so much. The olive oil gives the cake a rich, brownie-like texture that butter never could, while the hazelnut meal keeps it wonderfully moist and nutty.

The meringue-like crispy edges are absolutely addictive – I could eat them all on their own! This cake is perfect for anyone avoiding gluten or dairy, and it's so delicious that no one will miss them.

Method

Preheat the oven to 350°F / 340°F. Grease a 20 cm / 8-inch springform pan with olive oil, line the bottom with baking paper, then grease the paper as well.
In a medium bowl, combine the hazelnut meal, baking soda, lemon zest, and salt. Mix well.
In a large bowl, beat the olive oil, eggs, and sugar with an electric mixer at high speed (speed 7) for 2–3 minutes, until pale and thick, like pouring cream.
Add the vanilla extract and beat on low speed (speed 1) for 10 seconds.
Add the dry ingredients to the wet mixture and fold gently with a rubber spatula until just combined.
Pour the batter into the prepared pan and bake for 45 minutes. The cake will puff up dramatically in the oven but will collapse as it cools.
Remove from the oven and let the cake cool completely in the pan before releasing the springform. This rustic cake has higher edges and a flatter center—perfect proportions with plenty of meringue-like edges and a rich brownie-like center.
Sprinkle the chopped hazelnuts over the top and dust with icing sugar, if desired. Serve fully cooled.

💡 Tips

Make sure the eggs are at room temperature for better emulsification.
To toast hazelnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, then rub off the skins.
Store the cake in an airtight container at room temperature for up to 3 days.

Inspired by a recipe from RecipeTin Eats

Hazelnut Olive Oil Cake (Gluten-Free, Dairy-Free)

Ingredients

Method

💡 Tips

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