Gluten-Free Nut Cake with Chocolate Glaze and Cinnamon

gluten-free | grain-free

Recipe by: Johanna from glutenfreierezeptwelt.de

What you need for the gluten-free nut cake

For 1 bundt cake or a large loaf pan

• 5 eggs, separated
• 160 g sugar
• 150 g soft butter
• 1 pinch of salt
• 250 g ground hazelnuts
• 150 g ground almonds
• 100 g Ruut cassava flour
• 50 g chopped walnuts
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp speculoos spice (optional)
• 100 g sour cream
• 60 ml cream

Glaze:

• 150 g chocolate
• 2 tbsp coconut oil
• 1 tsp cream

Baking a gluten-free nut cake with chocolate

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Beat the egg yolks and sugar with the whisks of a hand mixer for about 5 minutes until fluffy. Add the soft butter in pieces and stir it in.
2. Add the remaining ingredients and mix well.
3. Beat the egg whites until stiff and carefully fold them into the batter in three portions.
4. Grease a bundt pan (or loaf pan) with butter and sprinkle it with sugar. Pour in the batter, smooth the top and bake in a preheated oven at 185 °C (top and bottom heat) for 50 minutes.
5. Let the cake cool in the pan for about 15 minutes, then remove it from the pan and leave it to cool completely on a wire rack.
6. Slowly melt the chocolate with the coconut oil and cream in a saucepan and spread it over the cake.