Gluten-free Spiced Nutella Loaf Cake

30 Sep


This is a delicious teatime treat. A moist, light loaf cake flavoured with warming cinnamon & rich chocolate hazelnut flavour from the Nutella. It is wonderfully quick to make too & lasts for up to a week, if you can resist it that long!


6 oz gluten-free self-raising flour (I use Dove’s Farm)

6 oz softened unsalted butter

6 oz caster sugar

1 tsp Xanthan Gum

1 tsp Baking Powder (make sure it’s gluten-free!)

2 tsp Ground Cinnamon

6 tbsp milk

4 tbsp Nutella (or other chocolate hazelnut spread!)

2 oz hazelnuts (chopped, roughly in halves)


  1. Preheat your oven to 180 degrees C/ Gas Mark 4
  2. Grease & line a 1lb loaf tin
  3. Put the butter, flour, eggs, baking powder, cinnamon, Xanthan Gum, sugar & milk into your mixing bowl. It’s best to use an electric mixer to beat well, until combined, light and fluffy. It takes 1 -2 minutes.
  4. Then add your 4 tbsp Nutella & hazelnuts and mix gently until the whole mixture is chocolate-coloured & the hazelnuts are evenly distributed
  5. Pour into your loaf tin and smooth the top.
  6. Bake for 1 hour & 10 minutes, until a skewer inserted in the centre comes out clean.
  7. Cool in the tin for 10 minutes, before turning onto a wire rack & removing the paper to cool completely.
  8. This cake is great because it keeps for up to 1 week, in an airtight container. It lasts even better if you double wrap it in foil.

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