Gluten-free Chocolate Cake with Nuts
This gluten-free chocolate cake with nuts combines ground walnuts, hazelnuts and almonds with rich cocoa for a decadent dessert. The Thermomix grinds the nuts finely, whips the egg whites to stiff peaks and blends the cream cheese filling, making this flourless cake surprisingly airy and easy to prepare.
About this recipe
Gluten-free Chocolate Cake with Nuts in the Thermomix TM7 is the answer for anyone searching for gluten-free dessert recipes that taste indulgent rather than restrictive. Instead of flour, this cake relies on a mixture of walnuts, hazelnuts and blanched almonds, which the all-in-one kitchen machine grinds into a fine, flour-like powder in seconds. The crumb stays wonderfully moist thanks to cocoa powder, hazelnut paste and separated eggs, while whipped egg whites give the cake its characteristic lightness despite the dense nut base. A filling of cream cheese and icing sugar adds a tangy-sweet contrast to the deep chocolate flavour. This makes the cake an excellent choice for birthdays, festive dinners or coffee afternoons with gluten-intolerant guests. With guided preparation in the mixing bowl, you move from whole nuts to ready batter with far less washing up than traditional methods, and even novice bakers achieve a consistent result every single time.
Preparation tips
- Grease the springform tin thoroughly and line the base with baking paper, as the nut batter tends to stick more than flour-based cakes. A Ø 26 cm tin gives the best ratio of moist centre to baked edges.
- Toast the walnuts and hazelnuts briefly in a dry pan before grinding to deepen their flavour. Let them cool completely first, otherwise the ground nut meal may turn oily in the mixing bowl.
- Serve the cake at room temperature rather than chilled, so the hazelnut paste and cream cheese filling soften and the chocolate flavour fully develops. It keeps well covered in the fridge for two days.
Recipe variations
- Dairy-free version: replace the cream cheese with a plant-based alternative and omit the creamy filling or use coconut cream whipped with icing sugar. The nut and cocoa base is already naturally gluten-free, so only the topping needs attention.
- Festive winter variant: add a pinch of cinnamon and orange zest to the batter and decorate with halved caramelised walnuts and a dusting of cocoa. This turns the cake into an elegant Christmas dessert for dinner parties.
Thermomix TM7 Benefits
- Grinding the mixed walnuts and hazelnuts into fine nut flour, the Thermomix replaces shop-bought gluten-free flour blends in seconds. [Multi-Function]
- Whipping the egg whites with the butterfly whisk, the TM7 creates stiff peaks that keep this flourless chocolate cake wonderfully light. [Multi-Function]
- Thanks to precise heating control, the Thermomix melts the hazelnut paste gently without burning, giving the batter a silky, even consistency. [Precision Control]
- Weighing the cocoa powder and icing sugar directly in the mixing bowl, the built-in scale of the TM7 guarantees accurate gluten-free ratios. [Built-in Scale]
- Mixing the cream cheese with sugar until lump-free, your Thermomix delivers a smooth filling faster than manual whisking. [Time Savings]
Ingredients
- medium eggs
- blanched almonds
- walnuts, halved
- hazelnuts, with skin
- cocoa powder
- sugar
- unsalted butter
- icing sugar
- cocoa powder
- hazelnut paste