Hazelnut Blackberry Mini Cake

What do you look for in a gluten-free dessert? You know, what’s your checklist? Delicious? Of course it has to be that. Gluten-free? Well, yeah, that’s a huge requirement! How about the flour? Is there an absolute flour you have to choose?

Sometimes in our efforts to create the ultimate gluten-free dessert or snack we can find ourselves limited in the ingredients we use, particularly the flour. Don’t get me wrong, our Blanched Almond Flour and Organic Coconut Flour are the ultimate Gluten-Free flours that can be used in almost any recipe you find. But wouldn’t it be nice to have another option? Wouldn’t it be nice to throw a little variety in our wheat-free baking?

Hazelnut Flour Bag

Ladies and Gentlemen, say hello to that variety – Honeyville Hazelnut Flour! Not only is this flour low carb and gluten-free, it adds a variety, texture, and taste that you simply can’t get with any other flour. I mean, who doesn’t love that rich hazelnut flavor and aroma in any baked good, right? This flour was milled perfectly for any fine dessert, dish, or treat you can imagine. Combine it with some cocoa, and you’ve got a chocolatey delight that no one will turn down. Today’s recipe is just that! Using our Baker’s Cocoa as well as our Freeze Dried Blackberries, we’ve created a dish that will leave you craving that hazelnut flour for days on end! Best of all, it’s gluten-free! Grab a mixing spoon, it’s time to make some Hazelnut Blackberry Mini Cakes!

3 Tbsp Honeyville Hazelnut Flour
5 Tbsp Honeyville Baker’s Cocoa
1/2 tsp Cinnamon
2 Eggs
1 tsp Apple Cider Vinegar
1/4 cup Apple Sauce
1/2 cup Honeyville Freeze Dried Blackberries

1/2 cup Cacao Chips
1 Tbsp Coconut Oil

Yields: 2 mini cakes

Preheat oven to 350 degrees.

Hazelnut Cake ingredients in a bowl

In a large bowl, combine hazelnut flour, cocoa, cinnamon, eggs, apple cider vinegar, apple sauce, and crushed blackberries. Mix together until full combined.

Hazelnut Mini Cakes in Ramekins

Taking two lightly oiled ramekins, pour batter evenly between the two.

Hazelnut Mini Cakes topped with Blackberries

With leftover, un-crushed blackberries, place three berries on top of cakes.

Baked Hazelnut Cakes

Place in oven and bake at 350 degrees for 30-35 minutes. You’ll know when they’re done baking when the sides begin to pull away from the ramekins. Remove, allow to cool for 10 minutes. Remove from ramekins after that.

Hazelnut Blackberry Cake with topping

Make your topping by melting cacao chips and coconut oil together, then drizzling on top of cakes. Serve warm.

Hazelnut Cake with chocolate topping

These cakes are over-the-top delicious. So decadent and gorgeous, you’ll swear you’re having dessert in a 5 star restaurant! The aroma of Hazelnuts, combined with the rich flavor of the flour, blackberries, and cocoa, will leave your taste buds craving more and your palate singing for joy! How can a dessert this tasty be gluten-free? Serve these for any special occasion or after-meal treat.

Hazelnut Blackberry Cake with Bite

Don’t limit yourself to the traditional gluten-free flours. Thanks to Honeyville’s Hazelnut Flour, now you have a delicious alternative!