This hazelnut olive oil cake is a rustic, naturally wheat free and dairy free cake made with hazelnut meal, extra virgin olive oil, lemon zest, and vanilla, with a tender crumb and a crackly, sugary top.
It mixes in two bowls with a hand mixer and no butter, and it bakes in an 8 inch springform pan for 45 minutes. Serve it plain with coffee or with a spoonful of creme fraiche for an easy dessert.
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Why This Hazelnut Olive Oil Cake Recipe Works
Olive oil keeps the crumb moist and tender and replaces butter, which is why the cake is naturally free of dairy. A fruity extra virgin oil adds a subtle peppery note that pairs nicely with hazelnuts.
Beating the eggs, oil, and sugar until thick and light builds air into the batter, so the cake rises without any wheat flour and forms a delicate, crackly top.
Hazelnut meal supplies body and a toasty, sweet flavor, and a little lemon zest brightens the richness so each slice tastes balanced.
Ingredients for Hazelnut Olive Oil Cake
- 5 ounces hazelnut meal (about 1 3/4 cups, firmly packed; almond meal also works)
- 1/2 teaspoon baking soda, sifted
- 2 teaspoons finely grated lemon zest (from 1 lemon)
- 1 pinch salt
- 1/2 cup plus 1 1/2 tablespoons extra virgin olive oil
- 1 cup superfine sugar (granulated sugar also works)
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup whole hazelnuts, toasted and roughly chopped
- Powdered sugar, for dusting
- Creme fraiche, for serving
Hazelnut meal. Finely ground hazelnuts replace flour and provide a rich, toasty flavor. If you only find whole hazelnuts, grind them with a little of the sugar in a food processor.
Extra virgin olive oil. Choose a mild, fruity oil so the cake tastes gently fragrant rather than bitter. The oil also keeps the crumb moist.
Eggs and sugar. Three eggs and a cup of sugar beaten until thick create structure and a delicate, crisp top. Room temperature eggs whip up faster and higher.
Lemon zest and vanilla. Lemon zest cuts through the richness, and vanilla rounds the flavor. Zest only the yellow part of the peel to avoid bitterness.
Toasted hazelnuts. Chopped hazelnuts on top add crunch and a toasty finish, while a dusting of powdered sugar adds a pretty frosted look.
How to Make Hazelnut Olive Oil Cake
1. Heat the oven and prepare the pan Heat the oven to 340 degrees F. Grease an 8 inch springform pan with olive oil, line the bottom with parchment paper, and grease the paper too.
2. Mix the dry ingredients Stir the hazelnut meal, sifted baking soda, lemon zest, and salt together in a medium bowl.
3. Beat the wet ingredients In a large bowl, beat the olive oil, eggs, and sugar with a hand mixer for 2 to 3 minutes, until light and thick.
4. Add the vanilla Mix in the vanilla extract on low speed for about 10 seconds.
5. Fold everything together Use a rubber spatula to gently fold the dry ingredients into the wet mixture until just combined, with no dry streaks.
6. Bake the cake Pour the batter into the pan and bake for 45 minutes, until the center is set and a toothpick comes out clean. The cake puffs up in the oven and settles slightly as it cools.
7. Cool completely Let the cake cool completely in the pan before releasing the springform. The edges will be higher than the flatter center.
8. Top and serve Sprinkle with chopped toasted hazelnuts, dust with powdered sugar if you like, and serve with creme fraiche.
How to Serve Hazelnut Olive Oil Cake
Serve slices at room temperature, plain or with a spoonful of creme fraiche, alongside strong coffee. For a dessert table, pair it with creamy cheesecake, streusel coffee cake, vanilla cake, and strawberry yogurt cake so guests can sample a few.
How to Store and Reheat Hazelnut Olive Oil Cake
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. For longer storage, freeze individual slices for up to 3 months and thaw them at room temperature before serving. Dust with fresh powdered sugar just before serving.
Tips and Variations for Hazelnut Olive Oil Cake
Use room temperature eggs. Eggs at room temperature whip up thicker and make a lighter cake.
Toast the hazelnuts. Toast whole hazelnuts in the oven until fragrant, then rub off loose skins and chop them.
Sift the baking soda. Sifting prevents bitter lumps in the finished cake.
Do not overmix. Fold gently once the dry ingredients go in to keep the cake tender.
Line the pan well. Greasing the parchment helps release this delicate cake cleanly.
Use a mild oil. A very peppery oil can overwhelm the nuts, so choose a smooth one.
Swap the nuts. Almond meal gives a lighter flavor and works with the same measurements.
Mind the raw eggs. Do not taste the batter, since it contains raw eggs, and University of Minnesota Extension guidance on storing leftovers covers keeping slices safe.
Frequently Asked Questions About Hazelnut Olive Oil Cake
Can I make hazelnut olive oil cake with almond meal?
Yes. Almond meal works in equal amounts and gives a slightly milder, sweeter flavor.
Why did my hazelnut olive oil cake sink in the middle?
That is normal for this rustic cake. It puffs in the oven and settles as it cools, leaving higher edges and a flatter center.
How do I know when hazelnut olive oil cake is done?
The top should look set and golden, and a toothpick in the center should come out clean.
Is this cake gluten free and dairy free?
The ingredients contain no wheat flour or dairy, but check labels on baking soda, vanilla, and nuts if you have strict dietary needs.
Can I use a different pan?
A 9 inch round pan works, but the cake will be thinner, so start checking a few minutes early.
Hazelnut Olive Oil Cake with Lemon Zest
Equipment
- 8 inch springform pan
- Parchment paper
- Hand mixer
- Rubber spatula
Ingredients
Main Ingredients
- 5 oz hazelnut meal about 1 3/4 cups, firmly packed; almond meal also works
- ½ tsp baking soda sifted
- 2 tsp lemon zest from 1 lemon, finely grated
- 1 pinch salt
- 9 ½ tbsp extra virgin olive oil 1/2 cup plus 1 1/2 tablespoons
- 1 cup superfine sugar or granulated sugar
- 3 large eggs at room temperature
- 2 tsp vanilla extract
- ¼ cup whole hazelnuts toasted and roughly chopped
- 1 tbsp powdered sugar for dusting
- 2 tbsp creme fraiche for serving
Instructions
Cooking
- Prep. Heat the oven to 340 degrees F. Oil an 8 inch springform pan, line it with parchment, and oil the paper.
- Dry mix. Combine the hazelnut meal, baking soda, lemon zest, and salt in a medium bowl.
- Whip. Beat the oil, eggs, and sugar for 2 to 3 minutes with a hand mixer until light and thick.
- Vanilla. Mix in the vanilla on low speed for 10 seconds.
- Fold. Fold in the dry mixture with a spatula until just combined.
- Bake. Pour into the pan and bake 45 minutes, until set and a toothpick comes out clean.
- Finish. Cool completely in the pan, release, top with hazelnuts, dust with powdered sugar, and serve with creme fraiche.
