A gluten free cake recipe so easy from the Halo Baking Emporium and Chocolaterie today that I am almost embarrassed to name it as such. This is the perfect cake to bake if you need something that is super easy to make, and requires no decoration or icing, yet still tastes delicious and looks impressive. And it includes both cinnamon and Nutella; two of my favourite things!
Gluten Free Cinnamon Nutella Cake – delicious and deceptively simple!
This Gluten Free Cinnamon Nutella cake has an appealing cinnamon sponge, filled with a swirled dollop or two of Nutella in the middle. Adding chopped hazelnuts to the top of the sponge provides a lovely decoration that looks quite impressive, and negates the need for any icing. A cake to bash out when you don’t have much time for fiddling about with the niceties!
Basically, you just add all the ingredients bar the Nutella and hazelnuts together in a bowl, mush it about, put in a tin, bake, and serve. It even freezes very well, what a cake…
Gluten Free Cinnamon Nutella Cake Recipe
Ingredients
- 175g unsalted butter, softened
- 175g golden caster sugar
- 3 eggs
- 190g self raising gluten free flour (your own blend, or for ease something like Dove’s Farm organics)
- 1 tsp gluten free baking powder
- 4 tsp ground cinnamon
- 4 tbsp of full fat milk
- 4 heaping tbsp of Nutella. (Eat the rest of the jar.)
- 50g whole hazelnuts, roughly chopped so that they don’t sink.
Method
- Preheat oven to 160C if fan assisted, 180C if not.
- Line an 8inch cake tin with baking paper.
- Place the butter, sugar, eggs, flour, baking powder, cinnamon and milk in a bowl, and beat with an electric mixer until light and fluffy.
Mixing the batter together. This recipe has so few steps to illustrate! “Put in bowl. Mix. Bake.”
- Put three quarters of this mixture into the cake tin and smooth a little.
Smoothing. Yes I was struggling got steps to photograph, I even have one of my tipping the mixture in so think yourselves lucky that one’s not up here too…
- Spoon the Nutella on top, and then swirl it about a bit. I used a dough hook as I was all out of skewer sticks!
A spoon for the cake, a spoon for me.
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Swirling the Nutella about a bit. Dough hook not necessary.
Cover the mix with the remaining cake batter and smooth the surface over.
Second layer of cake batter spread over the Nutella.
- Sprinkle the nuts over the top, and place in the over for 50minutes to an hour.
Ramping up the hazelnut factor by a power of lots.
- The cake should be browned, risen, and spring back slightly when pressed. Leave to cool in the tin for about 10 minutes, then turn it out onto a wire rack.
Just out of the oven. Brown, risen, springing back slightly to the touch.
If you want to save some of this, cut it into slices, wrap, and freeze. It defrosts quite quickly, so a good emergency cake to have on hand!
The nicest sandwich you’ll ever eat. Nom nom nom nom nom.
Loving the idea that there is such a thing as an “emergency cake”, Halo from the Halo Baking Emporium and Chocolaterie in Moseley Birmingham UK.
halobakingemporiumandchocolaterie 