Name: Delicious Hazelnut Olive Oil Cake That's Dairy-Free & Gluten-Free
Prep time: 15 min
Cook time: 45 min
Total time: 75 min
Ingredients: 200 g Hazelnut Meal (can be substituted with almond meal); 1 tsp Baking Soda (can be swapped with baking powder (use more)); 1 tsp Lemon Zest (don’t skip this key ingredient for balance); 1 pinch Salt (balances sweetness); 200 ml Extra-Virgin Olive Oil (a decent everyday oil works well); 200 g Caster Sugar (substitute with regular granulated sugar if desired); 3 Large Eggs (best at room temperature); 1 tsp Vanilla Extract (opt for pure extract); Whole Hazelnuts (toasted and roughly chopped); Icing Sugar (for dusting); Crème Fraîche (for serving)

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As the aroma of freshly baked cake wafts through my kitchen, I can’t help but feel a wave of nostalgia wash over me—this Hazelnut Olive Oil Cake transports me to sun-drenched Mediterranean afternoons. Its rustic charm and beautifully textured exterior pull me in, while the delightful hazelnut flavor makes it irresistible. What I love most about this cake is that it’s not only gluten-free and dairy-free but also a quick and simple recipe that everyone can enjoy, no matter their dietary preferences. The perfect centerpiece for any gathering, this cake brings people together with its moist, brownie-like center and slight crunch from the edges. Curious about how to make this delightful dessert? Let’s dive into the recipe and create something magical in your own kitchen!

Why is Hazelnut Olive Oil Cake special?

Simplicity makes this cake an easy choice for bakers of any skill level—just mix, bake, and enjoy! Rich, Nutty Flavor shines through the hazelnut meal, delivering a delightful taste that even gluten-free and dairy-free dieters will love. Versatile enough to serve at any occasion, it pairs beautifully with fresh berries or a dollop of crème fraîche. Texture enthusiasts will appreciate the contrast of the crunchy edges and moist center, creating a sensory experience like no other. And best of all, this cake is time-saving, coming together in under an hour—perfect for impromptu gatherings!

Hazelnut Olive Oil Cake Ingredients

For the Cake
• Hazelnut Meal – Provides structure and a rich, nutty flavor; can be substituted with almond meal if needed.
• Baking Soda – Acts as a leavening agent, helping the cake rise; can be swapped with baking powder (use more).
• Lemon Zest – Adds brightness and enhances the hazelnut flavor; don’t skip this key ingredient for balance.
• Pinch of Salt – Enhances the overall flavor; makes sure to balance sweetness without making the cake salty.
• Extra-Virgin Olive Oil – Delivers moisture without overwhelming flavor; a decent everyday oil works well.
• Caster Sugar – Offers sweetness and helps achieve a fine texture; substitute with regular granulated sugar if desired.
• Large Eggs – Provide structure and moisture; best at room temperature to aid in aeration.
• Vanilla Extract – Adds depth to the flavor; opt for pure extract instead of artificial essence for a quality taste.

Optional Garnishes
• Whole Hazelnuts – Toasted and roughly chopped for garnish, enhancing the nuttiness of the Hazelnut Olive Oil Cake.
• Icing Sugar – For dusting; adds a touch of sweetness and a decorative finish.
• Crème Fraîche – Suggested for serving; rich and pairs beautifully with the cake’s texture and flavor.

Step‑by‑Step Instructions for Hazelnut Olive Oil Cake

Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 170°C (340°F). While it’s warming up, take a 20 cm (8-inch) springform pan and grease the bottom and sides with olive oil or cooking spray. For added security, line the bottom with parchment paper to ensure your Hazelnut Olive Oil Cake releases easily after baking.

Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together the hazelnut meal, baking soda, lemon zest, and a pinch of salt. The lemon zest will brighten the nuttiness of the hazelnuts, so mix well to evenly distribute the flavors. Set this bowl aside as you prepare to mix the wet ingredients for the Hazelnut Olive Oil Cake.

Step 3: Mix Wet Ingredients
In a larger bowl, beat 200ml of extra-virgin olive oil, 3 large eggs, and 200g of caster sugar together with a whisk or electric mixer for 2-3 minutes. The mixture should appear pale and thick, showcasing its creaminess. This is where the magic begins, creating a rich base for the cake’s delightful texture.

Step 4: Incorporate Vanilla and Dry Ingredients
Gently fold in 1 teaspoon of vanilla extract to the wet mixture for added depth. Then, add the bowl of dry ingredients to the wet ingredients gradually, mixing just until combined. Be careful not to overmix; a few lumps are perfectly fine. This step is crucial for maintaining the light, tender structure of your Hazelnut Olive Oil Cake.

Step 5: Bake the Cake
Pour the batter into your prepared springform pan, ensuring it’s evenly spread. Place it in the preheated oven and bake for 45 minutes. The Hazelnut Olive Oil Cake is ready when it’s puffed and a toothpick inserted into the center comes out clean. Watch for a golden crust forming around the edges—a sign of deliciousness!

Step 6: Cool and Serve
Once baked, remove the pan from the oven and let your Hazelnut Olive Oil Cake cool in the pan for about 15 minutes. After that, gently run a knife around the edges before releasing the springform. Let it cool completely on a wire rack. For an elegant finish, garnish with toasted hazelnuts and a dusting of icing sugar just before serving.

What to Serve with Hazelnut Olive Oil Cake

This delectable dessert can be paired with a variety of sides that enhance its delightful flavors and textures.

Creamy Crème Fraîche: A dollop of this rich creamy delight provides a tangy contrast, making each bite of cake even more satisfying.
Fresh Berries: A colorful mix of strawberries, raspberries, and blueberries add a burst of freshness that brightens the dense hazelnut cake beautifully.
Whipped Coconut Cream: For a dairy-free option, this light and airy topping complements the cake’s richness while adding a sweet tropical twist.
Espresso or Coffee: The robust flavors of coffee or a shot of espresso enhance the nutty notes of the cake, creating a cozy, inviting pairing.
Zesty Citrus Salad: A refreshing salad with orange segments and mint offers a bright contrast, cutting through the cake’s sweet richness perfectly.
Chocolate Drizzle: A warm chocolate sauce drizzling over each slice combines decadence with the cake’s nuttiness, making it a chocolate lover’s dream.
Iced Tea with Lemon: A chilled, lightly sweetened iced tea spritzed with lemon pairs remarkably well, refreshing the palate after each bite.
Honey Yogurt Dip: Rich yet light, a honey yogurt dip adds creaminess and a touch of sweetness, balancing the cake’s nuttiness delightfully.
Nutty Granola Crunch: Sprinkling crushed nut granola on top can add both texture and a delightful crunch against the moist cake.

Hazelnut Olive Oil Cake Variations

Feel free to explore delightful twists on this Hazelnut Olive Oil Cake to suit your tastes and dietary needs!

Nut-Free: Swap hazelnut meal with sunflower seed meal, ensuring a nut-free and equally delicious cake.
Spiced Twist: Add 1 teaspoon of cinnamon or cardamom to the dry ingredients for warmth and depth of flavor. This simple addition harmonizes beautifully with hazelnuts.
Citrus Zest Boost: Experiment with orange or lime zest instead of lemon for a vibrant flavor boost. The citrus will lend a refreshing note, perfect for spring gatherings!
Berry Burst: Fold in a cup of fresh or frozen blueberries or raspberries into the batter. This introduces a lovely fruity contrast to the cake and makes for a vibrant presentation.
Chocolate Lovers: Mix in 1/2 cup of semi-sweet chocolate chips for a decadent chocolate-hazelnut experience. It’s a heavenly treat for chocoholics!
Extra-moisture: Consider substituting olive oil with unsweetened applesauce for a lighter, moist cake. It’s a delightful way to cut back on oil while keeping it tender.
Topped Delight: Serve the cake with a dollop of crème fraîche or Greek yogurt and a sprinkle of nuts for added texture and creaminess. This combination elevates the dessert experience.

As you play with these variations, you might find inspiration to pair this cake with some fresh berries alongside a creamy Strawberry Icebox Cake or even a Blueberry Cream Cake for a delightful dessert buffet. Enjoy making this recipe your own!

Make Ahead Options

These Hazelnut Olive Oil Cakes are perfect for busy home cooks looking to save time during the week! You can prepare the batter up to 24 hours in advance; simply mix the wet and dry ingredients together, transfer to the prepared pan, cover tightly with plastic wrap, and refrigerate. To maintain the cake’s delightful texture, do not bake until you’re ready to enjoy it. When you’re set to serve, just pop it in the oven for 45 minutes—it’s still just as delicious as if freshly made! This way, you can have a scrumptious dessert on hand for unexpected gatherings or comforting weeknight treats!

Expert Tips for Hazelnut Olive Oil Cake

Room Temperature Eggs: Ensure your eggs are at room temperature for smoother mixing and better aeration in your Hazelnut Olive Oil Cake.
Don’t Overmix: Gently fold in your dry ingredients until just combined; overmixing can lead to a dense texture, so keep it light.
Cooling Time: Allow the cake to cool completely in the pan to retain its delicate structure. A warm cake can break apart easily!
Adjust Baking Time: If using a different sized pan, monitor the baking time closely; smaller pans may need shorter baking times, so check for doneness earlier.
Zest Matters: Don’t skip the lemon zest! It brightens the flavor of the cake and balances the richness of the hazelnuts and olive oil beautifully.

How to Store and Freeze Hazelnut Olive Oil Cake

Airtight Container: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and delightful flavor.

Refrigeration: If you’re in a warm climate, refrigerate the cake to keep it fresh. Just make sure to cover it well to prevent it from drying out.

Freezing: For longer storage, wrap the cooled cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Reheating: If desired, gently warm individual slices in the microwave for 10-15 seconds to enjoy the Hazelnut Olive Oil Cake at its best!

Hazelnut Olive Oil Cake Recipe FAQs

How do I choose the right hazelnuts for the cake?
Absolutely! Opt for fresh, raw hazelnuts with a uniform color and no dark spots or signs of mold. When possible, look for hazelnuts that have been stored in sealed packages to ensure they maintain their crunch and flavor. Toast them lightly before use to enhance their nutty aroma.

How should I store leftover Hazelnut Olive Oil Cake?
For sure! Store the cake in an airtight container at room temperature for up to 3 days. If you’re in a warmer climate, it’s best to refrigerate to maintain freshness. Just be sure to cover the cake well to prevent it from drying out. If you notice the edges getting dry, serve it with a spoonful of crème fraîche for added moisture.

Can I freeze the Hazelnut Olive Oil Cake?
Yes, you can! To freeze, wrap the completely cooled cake tightly in plastic wrap, followed by a layer of aluminum foil to avoid freezer burn. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge before serving. If you prefer it warm, you can microwave individual slices for about 10-15 seconds.

What should I do if my cake doesn’t rise properly?
Very common! If your Hazelnut Olive Oil Cake doesn’t rise, it could be due to expired baking soda or the ingredients not being mixed adequately. Always check that the baking soda isn’t past its expiration date. Also, ensure you are folding in the dry ingredients gently to keep as much air in the mixture as possible. If ever in doubt, you can also add a teaspoon of vinegar or lemon juice, which can help create additional lift.

Are there any nut allergy alternatives for this recipe?
Absolutely, and the more, the merrier! If you’re catering to nut allergies, consider using sunflower seed flour as a replacement for hazelnut meal. This will give you a similar texture without the nutty flavor. Additionally, for a flavor twist, you can also experiment with coconut flour, but keep in mind that adjustments in wet ingredients may be needed when substituting.

Can I adjust the sweetness of the cake?
Absolutely! If you’d like a less sweet cake or prefer a healthier option, you can reduce the amount of caster sugar by about 20-30%. Alternatively, you can sweeten it with a natural sweetener like maple syrup or honey, but keep in mind that this might alter the texture slightly, so you may need to adjust the flour ratio as well.