Annie’s Flour-less Filbert Cake

A delicious flour-less alternative
Dish Type: baking Lifestyle: dairy free, gluten free, vegetarian


  • 2 ½ cups ground hazelnuts (approximately 3 cups of whole hazelnuts)
  • 1 cup sugar
  • 2 tbsp baking powder
  • 6 eggs


  1. Preheat to 350 F
  2. Toast hazelnuts – 350 F for 7-10 min
  3. Let cool and then put into a clean towel and rub together to get skins off.
  4. Pulse in food processor until it has the consistency of cornmeal (don’t over process or you will end up with hazelnut butter!)
  5. Butter and flour (using gluten free flour) an 8-inch round cake pan.
  6. Mix filberts, sugar, and baking powder
  7. Add eggs one at a time and mix well after each addition
  8. Pour into prepared pan and bake until tester inserted into centre comes out clean, about 30 minutes.
  9. Let cake cool, and then cut into two even layers.
  10. Place one layer on cake plate.  Spread with frosting.  Place second layer on top.  Spread top and sides of cake with frosting.
  11. Devour  


    1.5 cups whipping cream

    3 T cacao

    2 T powdered espresso

    Whip cream until soft peaks form, add cacao and espresso powder and whip until blended.