One of the interesting (yet frustrating) aspects of being GF is the seemingly infinite number of flours to choose from. With the exception of rice flour, I eliminated many possibilities when I gave up grains. I’ve tried just about all of the flours out there and quickly determined my favorites. Hazelnut is a flavor that people either love to hate, and some of that can be contributed to hazelnut overload of the last decade (before the everything vanilla phase and the current pumpkin spice craze) . Hazelnut flour is quite different. And in this recipe, it has such an interesting flavor and texture – almost elegant – and when paired with the creamy frosting you’ll eat every bite on your plate. I can’t quite put my finger on it, but it is reminiscent of something from my childhood, most likely my years in New Jersey. Regardless, it is something I look forward to making around the holidays!
Gluten Free Hazelnut Torte
Always double check your ingredients for Gluten Free status before using!
Curious about ingredients used in this recipe? Click here for info and sources!
For the Cake:
- 2 Cups Hazelnut Flour
- 1/4 Cup Arrowroot
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- 3 Eggs, Separated
- 1/4 Cup Maple Syrup
For the Frosting
- 1 Cup Palm Shortening
- 3/4 Cup Confectioner's Sugar
- 2 teaspoons Vanilla Extract
- 1/4 Cup Coconut Milk (the cream part from a chilled can)
- 1/8 teaspoon Salt
For the coating:
- 1/2 Cup Hazelnut Flour
- 2 Tablespoons Coconut Sugar
- Line a 4x8 pan with parchment paper.
- Preheat oven to 325 degrees F.
- Combine the hazelnut flour, arrowroot, soda and salt in a medium bowl and set aside.
- In a small bowl, beat together the vinegar, vanilla, egg yolks and syrup with a hand mixer until super creamy and light yellow - it should take about 3-5 minuted to reach that point.
- Pour the yolk mixture into the flour mixture and beat on low speed just to combine it into a crumbly looking mixture.
- Clean off your beaters, put the egg whites in another bowl and beat them until they form soft peaks.
- Place half of the whites into the yolk/flour mixture and combine. Now fold in the remaining whites. This will take a few minutes to gently incorporate to without taking all the fluffy out of the egg whites.
- Spoon it into your prepared pan. With a spatula, gently shape the cake to be higher along the middle, slowly "pulling" the batter up from the outer edges and toward the middle.
- Place in the oven and bake for 35 minutes.
- Remove from oven and let cool.
- Once the cake has cooled, cut it into four slabs (a serrated knife works well) by laying it on its side and cutting through every 1/2-3/4 inches, until you have four long slabs. Place the cake on a piece of parchment paper about double the size of the cake to make decorating easier.
- Mix the coating in a small bowl.
- Make the frosting by beating together all ingredients until fluffy.
- Staring with the bottom slab, spread a thin (1/4" at the most) layer of frosting to cover the cake. Place the next layer on top and repeat until you have all four layers in place. Frost the sides and the top, then sprinkle with the coating. If the sides are difficult to get the coating to stick to, sprinkle the coating on the parchment paper and swiftly lift the paper up to touch the cake. You may need to repeat a few times.
- Place the cake on a serving platter.
- Store leftovers in the refrigerator. When serving, let the cake come to room temperature to allow the frosting to soften.
For paleo, use a paleo-friendly vanilla frosting.
Hazelnut flour is available in some grocery stores and natural food stores. If you can't find it there, consider ordering online.