Indulge in the ultimate Chocolate Nutella Cake, a rich and moist gluten-free dessert perfect for any celebration. This easy-to-make cake combines the deep flavors of cocoa with the creamy, nutty sweetness of Nutella frosting. Made with boiling water for a tender crumb and topped with shredded chocolate for an elegant finish, this decadent chocolate cake is ideal for birthdays, holidays, or whenever you crave a show-stopping dessert. Gluten-free and irresistibly delicious, this recipe is a must-try for Nutella and chocolate lovers alike!

Ingredients
Wet Ingredients
- 1 ⅓ cups sugar
- 2 teaspoons apple cider vinegar
- 1 tablespoon vanilla extract
- ½ cup brown sugar
- 4 large eggs
- ⅔ cup vegetable oil
- 1 ½ cups boiling water
Dry Ingredients
- 1 ½ teaspoons baking powder
- 1 cup cocoa powder
- 1 ¾ cups gluten-free 1:1 flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Prepare the Oven and Pans:
- Preheat the oven to 350°F. Lightly grease a 9×13-inch pan, two 8-inch cake pans, or three 6-inch cake pans with coconut oil. Line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Incorporate Wet Ingredients:
- Add the vegetable oil and eggs to the dry ingredients. Mix on medium speed until fully incorporated.
- Add Remaining Wet Ingredients:
- Stir in the sugar, brown sugar, vanilla extract, apple cider vinegar, and boiling water. Mix on medium-high speed for 3-4 minutes until the batter is smooth and well combined.
- Divide the Batter:
- Pour the batter evenly into the prepared pans of your choice:
- For 6-inch cakes: Bake for 20-25 minutes.
- For 8-inch cakes: Bake for 30-37 minutes.
- For a 9×13-inch sheet cake: Bake for 33-40 minutes.
- Pour the batter evenly into the prepared pans of your choice:
- Check for Doneness:
- Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Cool the Cake:
- Remove the cakes from the oven and let them cool in the pans on a baking rack for 15-20 minutes. Then, carefully transfer them to a cooling rack to cool completely.
- Frost and Decorate:
- Cover the cooled cake with Nutella buttercream frosting and garnish with shredded chocolate.
- Serve and Enjoy!
Why You’ll Love This Recipe
- Decadent Flavor: The combination of cocoa powder and Nutella frosting makes this cake irresistibly rich and chocolatey.
- Moist Texture: Boiling water and vegetable oil ensure a tender, moist crumb every time.
- Gluten-Free Friendly: Crafted with gluten-free 1:1 flour for a seamless texture that everyone will enjoy.
- Customizable: Perfect for birthdays, celebrations, or any occasion that calls for indulgence.
Tips
- Use room temperature eggs for better incorporation and a smoother batter.
- Sift the cocoa powder and flour to avoid lumps in the batter.
- Chill the Nutella buttercream slightly for easier spreading.
- Line your pans with parchment paper to ensure the cakes release cleanly.
Variations and Substitutions
- Dairy-Free Option: Use a dairy-free frosting alternative and substitute Nutella with a dairy-free chocolate spread.
- Add Texture: Fold in chopped hazelnuts or chocolate chips for extra crunch.
- Alternative Sweeteners: Swap brown sugar for coconut sugar for a different flavor profile.
- Layered Look: Create a stunning layered cake by doubling the frosting and stacking the cake rounds.
FAQs
Can I make this cake ahead of time?
- Yes, bake the cake layers up to two days in advance. Wrap tightly in plastic wrap and store at room temperature or refrigerate.
Can I freeze this cake?
- Absolutely! Freeze unfrosted cake layers for up to 3 months. Thaw completely before frosting and serving.
What’s the best way to store leftovers?
- Store frosted cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- Pair with a hot cup of coffee or a glass of milk to complement the rich chocolate flavors.
- Add a drizzle of chocolate ganache or sprinkle with chopped hazelnuts for extra flair.
Indulge in this Chocolate Nutella Cake—a gluten-free masterpiece perfect for any occasion!
Chocolate Nutella Cake Recipe
12
servings15
minutes1
hourIngredients
Wet Ingredients
1 ⅓ cups sugar
2 teaspoons apple cider vinegar
1 tablespoon vanilla extract
½ cup brown sugar
4 large eggs
⅔ cup vegetable oil
1 ½ cups boiling water
Dry Ingredients
1 ½ teaspoons baking powder
1 cup cocoa powder
1 ¾ cups gluten-free 1:1 flour
1 teaspoon baking soda
½ teaspoon salt
Directions
- Prepare the Oven and Pans:
- Preheat the oven to 350°F. Lightly grease a 9×13-inch pan, two 8-inch cake pans, or three 6-inch cake pans with coconut oil. Line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Incorporate Wet Ingredients:
- Add the vegetable oil and eggs to the dry ingredients. Mix on medium speed until fully incorporated.
- Add Remaining Wet Ingredients:
- Stir in the sugar, brown sugar, vanilla extract, apple cider vinegar, and boiling water. Mix on medium-high speed for 3-4 minutes until the batter is smooth and well combined.
- Divide the Batter:
- Pour the batter evenly into the prepared pans of your choice:
- For 6-inch cakes: Bake for 20-25 minutes.
- For 8-inch cakes: Bake for 30-37 minutes.
- For a 9×13-inch sheet cake: Bake for 33-40 minutes.
- Check for Doneness:
- Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Cool the Cake:
- Remove the cakes from the oven and let them cool in the pans on a baking rack for 15-20 minutes. Then, carefully transfer them to a cooling rack to cool completely.
- Frost and Decorate:
- Cover the cooled cake with Nutella buttercream frosting and garnish with shredded chocolate.
- Serve and Enjoy!
Leave a Reply