Two Ingredient Gluten-free Nutella Cake
I don’t know what’s best about this cake — how delicious it is or how super easy it is to make! Even non-bakers will love this recipe. It’s just beaten eggs and melted Nutella!
You will Need:
- 240 grams Nutella
- 4 eggs
How to Make Gluten Free Nutella Cake
Preheat oven to 175°C. Line your cake tine with baking paper and grease lightly.
Break the eggs into a mixing bowl, then whisk til tripled in volume. Using an electric mixer, this will take about 6-7 minutes. Don’t scrimp on this part as the air in this mixture is the only thing to make the cake rise.
Microwave the Nutella in 10 second bursts till it’s melted and quite hot. This will probably take about 30 seconds in total.
Gently fold the Nutella into the whisked eggs a little at a time, being very careful not to lose too much air from the mixture.
Get a little helper to help ‘clean’ the bowl and spoon used for the melted Nutella!
Gently tip the mixture into your cake tin and bake for 20-30 minutes. To check, stick a skewer in the middle and if it comes out clean, it’s ready. Then let it cool completely (for at least an hour) before you cut and serve it.
We served ours with a dusting of icing sugar and some lovely fresh raspberries, but it’s totally delicious on its own — very light and kind of squidgy at the same time! Yummo!
WARNING: This recipe contains nuts and is not suitable for those with nut allergies.