Name: Hazelnut Olive Oil Cake (GF, DF) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European
Ingredients: 150g / 5oz hazelnut meal (1 3/4 cups firmly packed) (ground hazelnut, substitute almond meal); 1/2 tsp baking soda / bicarbonate soda (sifted); Zest of 1 lemon (finely grated, about 2 teaspoons); Pinch of salt; 1/2 cup + 1 1/2 tbsp extra-virgin olive oil; 1 cup caster sugar / superfine sugar (can substitute ordinary/granulated sugar); 3 large eggs (at room temperature); 2 tsp vanilla extract; 1/4 cup whole hazelnuts (toasted, then roughly chopped); Icing sugar / confectioners' sugar (for dusting); Crème fraîche (for serving, optional)

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If you love nutty, moist, and naturally indulgent desserts, then the Hazelnut Olive Oil Cake (GF, DF) Recipe is about to become your new obsession. This cake combines the deep, toasty flavor of hazelnut meal with the fruitiness of extra-virgin olive oil, creating a naturally gluten-free and dairy-free treat that is as simple as it is stunning. With a hint of zesty lemon and an irresistibly tender crumb, this cake is perfect any time you want something comforting yet sophisticated. Trust me, once you try this HazelNut Olive Oil Cake (GF, DF) Recipe, it will become a staple in your kitchen for birthdays, tea times, or just because!

Ingredients You'll Need

A clear glass bowl sits on a white marbled surface, filled with two distinct layers. The bottom layer is a smooth, yellow mixture with small bubbles visible around the edges, showing a light, creamy texture. On top of this, there is a thick layer of brown, finely ground powder that looks soft and crumbly, almost covering the yellow layer beneath. The sides of the bowl are clear, showing the contrast between the yellow and brown layers clearly. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing this delicious cake. Each one plays a role in delivering the perfect balance of flavor, texture, and moistness without any gluten or dairy.

Hazelnut meal (150g / 5oz): The star ingredient that gives the cake its rich, nutty flavor and tender texture. You can substitute with almond meal if needed.

Baking soda (½ tsp): Helps the cake rise nicely and keep it light.
Lemon zest (zest of 1 lemon): Adds a fresh, lively brightness that balances the richness of the nuts and olive oil.
Pinch of salt: Enhances all the flavors and keeps sweetness in check.

Extra-virgin olive oil (½ cup + 1 ½ tbsp): Imparts moistness and a fruity undertone that perfectly complements the hazelnuts.
Caster sugar (1 cup): Gives sweetness while blending smoothly for a delicate crumb; superfine sugar works best.
Large eggs (3, room temperature): Provide structure and richness, helping bring everything together beautifully.

Vanilla extract (2 tsp): Adds warmth and depth to the overall flavor.
Whole hazelnuts (¼ cup, toasted and chopped): Offers a delightful crunch and visual appeal when sprinkled on top.
Icing sugar (for dusting): A simple finishing touch that adds a lovely sweetness and elegance.

Crème fraîche (optional): A creamy dollop that pairs wonderfully if you want a little something extra when serving.

How to Make Hazelnut Olive Oil Cake (GF, DF) Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 170°C / 340°F (150°C fan). Grease a 20 cm (8-inch) springform pan generously with olive oil, then line it with parchment paper and grease the paper as well. This ensures the cake releases easily after baking, keeping its lovely shape intact.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine the hazelnut meal, sifted baking soda, lemon zest, and a pinch of salt. Mixing these dry ingredients first allows the flavors to meld evenly, and the baking soda to distribute smoothly, which is key for the cake’s perfect rise and texture.

Step 3: Beat the Wet Ingredients

In a large bowl, use a handheld mixer on medium-high speed to beat the olive oil, eggs, and sugar together for 2 to 3 minutes. You’re aiming for a pale, thick consistency reminiscent of pouring cream. This step not only dissolves the sugar but also incorporates air, making the cake wonderfully light.

Step 4: Add Vanilla Extract

Reduce your mixer speed to low and add the vanilla extract, beating just for about 10 seconds to combine. Vanilla brings warmth and a subtle depth to the overall flavor, complementing both the nuts and the olive oil beautifully.

Step 5: Gently Fold in the Dry Ingredients

Using a rubber spatula, carefully fold the dry mixture into the wet ingredients. Be gentle to maintain the airiness you just created. This gentle folding keeps the crumb tender rather than dense, giving the cake its signature soft texture.

Step 6: Bake the Cake

Pour the batter into your prepared springform pan, smoothing the top gently if needed. Bake for about 45 minutes, during which the batter will rise dramatically but then collapse as it cools, creating those beautiful rustic edges and flatter center that make this cake so unique.

Step 7: Cool Completely before Releasing

Remove the cake from the oven and allow it to cool fully while still in the pan. This resting time helps the cake set properly, making it easier to release from the springform without any cracks or crumbles. The texture will be just right—moist, tender, and slightly dense with delightful edges.

Step 8: Decorate and Serve

To finish, sprinkle the whole toasted and chopped hazelnuts over the top and dust lightly with icing sugar. This creates a picture-perfect finish that’s as tasty as it is beautiful. Serve fully cooled for the best flavor and texture.

How to Serve Hazelnut Olive Oil Cake (GF, DF) Recipe

A close-up of a thick, dark brown slice of nut cake on a white plate, showing its dense and moist texture with visible bits inside. The cake has a rough surface with a few chopped nuts sprinkled on top and around it. Pieces of the cake are broken off and scattered near the main slice. A shiny silver fork is placed on the left side of the plate. The background is a white marbled texture with the hint of some yellow food blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cake stands out on its own, but a simple dollop of crème fraîche adds a lovely creamy contrast that’s perfect for balancing the nutty, citrusy notes. For an extra touch, a few whole toasted hazelnuts or a light dusting of extra lemon zest make for charming garnishes that elevate the presentation and flavor.

Side Dishes

If you want to create a complete dessert experience, serve this cake alongside fresh seasonal berries or a small bowl of fruit compote. Their natural sweetness and slight tartness provide a refreshing counterpoint that complements the rich, moist crumb beautifully without overpowering it.

Creative Ways to Present

Try slicing the cake into thin wedges and layering between them with whipped coconut cream and sliced fresh figs for an elegant tea-time treat. Another idea is to serve individual mini cakes topped with a drizzle of runny honey and a sprinkle of crushed toasted hazelnuts for a rustic-chic touch that delights every guest.

Make Ahead and Storage

Storing Leftovers

This Hazelnut Olive Oil Cake keeps wonderfully at room temperature covered tightly with plastic wrap or stored in an airtight container for up to 3 days. The olive oil helps retain moisture so the cake remains soft and flavorsome without drying out.

Freezing

To enjoy this cake later, wrap it well in cling film and then in foil before freezing. It will keep for up to 2 months. When ready to eat, thaw it overnight in the refrigerator or at room temperature for a few hours to preserve its texture and taste.

Reheating

If you like your cake slightly warm, pop individual slices into a preheated oven at 150°C (300°F) for 5 to 8 minutes. This brings out the olive oil’s aromatic qualities and creates a cozy, fresh-from-the-oven experience without drying the cake out.

FAQs

Is this cake really gluten-free and dairy-free?

Yes! This Hazelnut Olive Oil Cake (GF, DF) Recipe uses hazelnut meal instead of flour and extra-virgin olive oil instead of butter, making it suitable for gluten- and dairy-free diets without compromising on taste or texture.

Can I substitute almond meal for hazelnut meal?

Absolutely. Almond meal works as a great substitute if you don’t have hazelnuts on hand. Just keep in mind the flavor will be slightly different but still deliciously nutty and moist.

Why does the cake collapse after baking?

The cake’s unique texture comes from it puffing up during baking and then deflating while cooling, creating those rustic edges and dense center. This is normal and part of the charm of the Hazelnut Olive Oil Cake experience.

Can I make this cake without lemons?

While the lemon zest adds a lovely brightness that balances the rich nuts and oil, you can omit it if needed. However, I highly recommend trying with the lemon at least once to really appreciate the flavor harmony it creates.

How do I know when the cake is done?

After about 45 minutes of baking, the cake should be set with golden edges and spring back gently when pressed. A skewer inserted in the center might come out slightly moist due to the nutty texture but should not have wet batter.

Final Thoughts

This Hazelnut Olive Oil Cake (GF, DF) Recipe truly feels like a gift for your taste buds and your nutrition-conscious self all at once. Its simple ingredients come together in a way that’s both approachable and elegant, perfect for sharing with loved ones or savoring solo. Give it a go, and I promise it will bring a delicious new calm and comfort to your baking routine!

Hazelnut Olive Oil Cake (GF, DF) Recipe

Ingredients You'll Need