30-Minute Gluten-Free Chocolate Cake With Nutella Frosting

Published on Sep 16, 2019

  by   Kristina Stosek

2 reviews

Prep Time: 18 minutes Cook Time: 12 minutes Serves: 8
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Moist and indulgent 30-Minute Gluten-Free Chocolate Cake With Nutella Frosting → this recipe would make the perfect weeknight dessert when you need something fast and sweet. The cake is light, moist, and chocolaty finished with the creamiest, fluffiest, most delicious Nutella frosting. 

I am super excited about this gluten-free chocolate dessert recipe because all you need is a few ingredients, and the recipe is fast and simple. This is a no-fail chocolate dessert that your entire family will love.

♥ What do I love about this chocolate cake?

This is a moist and rich gluten-free chocolate cake including the stunning frosting made under only 30 minutes. It’s perfect for when chocolate chip cookies aren’t just enough! Whenever I make a dessert, I try to keep it as healthy as possible.

In this recipe, I used five eggs, adding a good amount of protein, I cut back on the sweetener, and there is no added powdered sugar in the frosting. Oh, I almost forgot, kids especially love this chocolate cake, I think it’s mainly because of the Nutella frosting 🙂 I am pretty sure your family will not be disappointed with this chocolate dessert.

Need more chocolate dessert recipes? Check out our entire list of gluten-free chocolate desserts. There is always something sweet, chocolaty and delicious for everyone to enjoy!

If you try this chocolate cake recipe please be sure to tag me on Instagram #only.glutenfree.recipes

 

30-Minute Gluten-Free Chocolate Cake With Nutella Frosting

Published on Sep 16, 2019

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    Preheat oven to 350 F and line a 9 x 13-inch baking pan with parchment paper

  • 2.

    Using an electric mixer whisk the eggs and coconut sugar on high speed for 2 minutes. Whisk in melted butter and cocoa powder until incorporated

  • 3.

    Combine flours, baking soda and baking powder. Gently fold dry ingredients into the wet mixture until blended. Do not over mix

  • 4.

    Transfer batter to the prepared baking pan and bake for 12 minutes. Once done baking using the parchment paper lift the cake and place on a rack to cool. The cake cools very quickly

  • 5.

    For the Nutella frosting; While the cake is cooling, using an electric mixer beat Nutella and butter on high speed until smooth. Add cream one tablespoon at a time and beat until the frosting is fluffy

  • 6.

    To assemble; once the cake has cooled, slice the cake in half. Spread half the Nutella frosting on one half, then top with the other half of the cake and spread remaining frosting over the top. The cake can be served at room temperature or chilled

Leave a Comment

Ginna

Such an easy and recipe. I cheated a bit by skipping the parchment paper, poured half the batter into the greased pan, topped with a pint of ricotta, spread evenly and covered with the remaining batter. I topped with half of the icing. It was devine!

Kristina

thank you Rita, I am glad you enjoyed it.

Rita

I was very happy with this cake recipe. The texture was perfect, the cake was moist and the frosting made it. Thank you

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