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    Home / Desserts / Cakes & Cupcakes

    5 from 2 reviews

    Gluten-Free Chocolate Hazelnut Tiramisù

    By Alanna Taylor-Tobin on Feb 14, 2022 (updated Nov 23, 2022) / 5 Comments

    Jump to Recipe Print Recipe

    This healthy "nutella" tiramisù combines gluten-free chocolate sponge cake, boozy coffee, whipped mascarpone, and a layer of chocolate hazelnut spread for a luscious gluten-free chocolate dessert. 

    slice of nutella tiramisu from the side with drippy nutella and pretty layers of brown and white

    You all have been loving my gluten-free tiramisù recipe, so I'm excited to share this chocolate hazelnut version! This creamy dessert combines a bunch of my favorite ingredients: chocolate, coffee, booze, and cheese. I originally shared this beauty on social media back in 2019, but wanted to give it a permanent home here on TBG! 

    As a bonus, this "nutella" tiramisu can be made with my Chocolate Hazelnut Nut Butter, a collaboration with Ground Up and Raaka Chocolate that's available for a limited time only. You can order a jar (or 5) here and use the code TBG10 for 10% off your order. 

    jar of chocolate hazelnut spread with a spoon in it and desserts around

    Gluten-Free Chocolate Sponge Cake = Easy Tiramisu

    This recipe starts with a gluten-free chocolate sponge cake, a cocoa-infused version of my favorite gluten-free vanilla sponge cake. These are both made using the chiffon cake method. This foolproof oil-based cake uses leavening for extra lift. Whipped egg whites get folded into the batter, building an extra floofy cake that loves to soak up sauces and syrups and creams. You'd never guess it's gluten- and dairy-free!

    When baked in a round pan, the base recipe can also be made into a GF chocolate layer cake, topped with seasonal fruit and whipped cream or anything else you like, as per the original sponge cake recipe. Or make a chocolate tiramisu cake like this GF chestnut mascarpone cake!

    Overhead of tiramisu in pan with a spoon under a messy, chocolatey slice

    Since I'm asking you to make your own cake rather than starting with pre-made ladyfingers, I keep the rest simple. I skip the laborious yet traditional zabaglione in favor of boozy coffee, whipped mascarpone, and a hefty drizzle of Nutella (either the original or a health food store version). 

    The moist chocolate cake soaks up the boozy coffee, the Nutella melds with the whipped mascarpone, and the whole thing gets topped with crunchy toasted hazelnuts and chopped chocolate. A Nutella-lovers delight! 

    ingredients for GF nutella tiramisu recipe

    Ingredients and Substitution Suggestions

    Gluten-Free Chocolate Sponge Cake

    This gluten-free chocolate chiffon cake has an airy, open crumb, perfect for soaking up boozy coffee!

    • Cocoa powder adds rich chocolate notes.
    • Sweet rice flour and oat flour add structure, making a pillowy cake. 
    • Water and egg yolks add moisture and tenderness.
    • Oil adds richness. I used roasted hazelnut oil for extra hazelnut notes, but any neutral oil, such as sunflower or grape seed, will do the trick.
    • Baking powder adds lift, along with egg whites whipped with cream of tartar to stabilize them.
    • Salt and vanilla sharpen the flavors. 

    Filling

    • Coffee fortified with the spirit of your choice (rum, brandy, bourbon, or hazelnut liqueur) soaks strips of chocolate sponge cake. Use decaf coffee if you like, or omit the booze and use more coffee if you prefer. 
    • Mascarpone whipped with heavy cream and vanilla creates that quintessential tiramisu texture. For a dairy-free version, make a batch of paleo vegan cream cheese frosting instead.
    • A drizzle of chocolate hazelnut spread adds a creamy Nutella-like layer. My favorite brand is Artisana, but Nutiva also works well and is widely available. Or use limited edition chocolate hazelnut nut butter from my collaboration with Ground Up!

    How to Make GF Chocolate Hazelnut Tiramisu

    slices of gluten-free chocolate sponge cake on a board

    Make the GF chocolate sponge cake as directed, let it cool, and cut it into strips. 

    glossy Nutella drizzled over slices of chocolate sponge cake

    Layer half of the cake strips in a pan in a single layer and soak with the boozy coffee. Drizzle generously with Nutella or the  chocolate hazelnut spread of your choice.

    hands spreading whipped mascarpone over cake and nutella

    Top with whipped mascarpone. Repeat the layering process once more.

    overhead of tiramisu with gold spoons and a slice cut out

    Top the whole thing with toasted hazelnuts and chopped chocolate, and chill until ready to serve, then cut into wedges. 

    close up of tiramisu from the side to show layers of gooey whipped cream and nutella

    Chocolate Hazelnut Tiramisu Bliss

    This twist on the classic Italian dessert is easy to make and keeps like a dream. All components can be made in advance. It's not overly sweet, and it's full of the earthy flavors of coffee, chocolate, vanilla, and hazelnuts. 

    Form it in a baking pan, or bake it into a round cake, or make mini nutella tiramisu-lets by cutting out rounds and assembling them in individual cups or jars. 

    However you serve it, I hope you love this chocolate hazelnut tiramisu as much as we do! 

    semi-overhead shot of a square of tiramisu on a matte white plate with a swirl of nutella and chopped hazelnuts

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free chocolate hazelnut tiramisu recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    More Chocolate Hazelnut Love:

    • Gluten-Free Biscotti with Chocolate & Hazelnuts
    • Chocolate Hazelnut No-Bake Vegan Brownies (vegan, GF, paleo)
    • No-Bake Chocolate Hazelnut Cheesecake (vegan, GF, paleo)
    • Gluten-Free Blondies with Hazelnuts
    • GF Chocolate Hazelnut Cake

    More Gluten-Free Chocolate Cakes:

    • GF Chocolate Chestnut Cake
    • GF Chocolate Bundt Cake with Ganache
    • GF Chocolate Peanut Butter Cake
    • GF Chocolate Almond Flour Olive Oil Cake
    • GF Red Velvet Cake (all natural with beets!)
    5 from 2 reviews

    Gluten-Free Chocolate Hazelnut Tiramisu

    Print Recipe Pin Recipe
    This healthy "nutella" tiramisù combines gluten-free chocolate sponge cake, boozy coffee syrup, whipped mascarpone, and a layer of chocolate hazelnut spread for a luscious gluten-free chocolate dessert. 
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 45 minutes minutes
    Total: 1 hour hour 15 minutes minutes
    Servings: 10 servings

    Ingredients

    GF Chocolate Sponge Cake

    • ¼ cup hazelnut oil, sunflower oil, or grape seed oil
    • ¼ cup water
    • 3 large egg yolks
    • 1 teaspoon vanilla extract
    • ½ cup plus 2 tablespoons organic granulated sugar (divided use)
    • ½ cup (80 g) sweet rice flour
    • ½ cup (50 g) GF oat flour
    • ¼ cup (25 g) dutch-process cocoa powder
    • 1 ¼ teaspoons baking powder
    • ½ teaspoon fine sea salt
    • 6 large egg whites
    • ¼ teaspoon cream of tartar

    Tiramisu

    • 1 ½ cups strong-brewed coffee
    • ⅓ cup spirit of your choice (gold rum, brandy, GF whiskey, or hazelnut liqueur for a sweeter option)
    • 8 ounces cold mascarpone
    • 1 ¼ cups cold heavy cream
    • 1 tablespoon organic granulated sugar
    • ½ teaspoon vanilla extract or paste
    • ⅛ teaspoon fine sea salt
    • 1 cup Nutella or other chocolate hazelnut spread, warmed slightly
    • ¼ cup chopped toasted hazelnuts
    • 2 tablespoons chopped bittersweet chocolate

    Instructions

    Make the Cake

    • Position a rack in the center of the oven and preheat to 325ºF. Line the bottom of an 8-inch square cake pan with parchment paper and leave the sides ungreased. The cake batter will grip the sides of the pan as it bakes, helping it to rise high.
    • In a large bowl, whisk together the oil, water, egg yolks, vanilla, and ½ cup of the sugar until combined.
    • Place a strainer over the bowl and sift the sweet rice and oat flours with the cocoa powder, baking powder, and salt directly into the yolk mixture, adding back any bits left behind in the strainer. Whisk until very smooth.
    • In the clean, dry bowl of a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar on medium-high speed until soft peaks form. Slowly add the remaining 2 tablespoons sugar and whip until the whites are glossy and just hold a firm peak when lifted from the bowl and turned upside down, 1–3 more minutes.
    • Use a flexible silicone spatula to fold one-third of the whites into the batter, then gently fold in the remaining whites until just combined and no streaks remain. Immediately pour the batter into the prepared pan and quickly but gently use an offset spatula to spread the batter into an even layer.
    • Transfer the pan to the oven and bake until the cake springs back to the touch, and a toothpick inserted near the center comes out clean, 25-40 minutes. Remove to a rack and let cool completely in the pan.
    • Use a small offset spatula to loosen the edges of the cake. Turn out onto a cutting board and peel away the parchment paper. Turn right side up. Cut the cake in half, then cut crosswise into 1⁄2-inch thick slices.

    Assemble the Tiramisu

    • Stir together the coffee and booze.
    • In the bowl of a stand mixer fitted with the whisk attachment, whip together the mascarpone, cream, sugar, vanilla, and salt until the mixture just holds firm peaks. Cover and chill until needed.
    • Place 1 layer of cake slices cut side up in an 8- or 9-inch square pan or the equivalent. Drizzle with half of the coffee syrup, then drizzle with half of the chocolate hazelnut spread. Spread half of the whipped mascarpone over the cake.
    • Repeat the layering process once more. Top the tiramisu with the chopped chocolate and hazelnuts.
    • Serve right away with a spoon, or chill for 1–2 hours or up to 1 day and cut into slices to serve.

    Notes

    Tiramisù keeps well, refrigerated airtight, for up to 3 days.
    Dairy-Free Nutella Tiramisù:
    Omit the whipped mascarpone and use a double batch of Paleo Cream Cheese Frosting in its place. 
    Nutrition facts are for 1 of 10 servings. Values are approximate. 

    Nutrition

    Calories: 470kcalCarbohydrates: 38gProtein: 6gFat: 31gSaturated Fat: 16gTrans Fat: 1gCholesterol: 127mgSodium: 215mgPotassium: 102mgFiber: 1gSugar: 25gVitamin A: 804IUVitamin C: 1mgCalcium: 76mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Alene says

      March 12, 2022 at 11:39 am

      Okay. Here I am again. I just saw this because I had to change my email address. I need to omit the rice flour. You'd think I'd understand what I would need to do to change it by now. I read a site that had protein contents for all the different gluten free flours. Didn't help. Rice flour has so much less protein than any other. Do you have any ideas? You always manage to save me. Thank you!

      Reply
      • Alanna Taylor-Tobin says

        March 13, 2022 at 7:43 pm

        No worries Alene! Subbing GF flours is tricky and I'm always happy to give my best guess!

        This cake recipe is pretty forgiving! I'm thinking a mix of 2 tablespoons tapioca flour and 6 tablespoons millet flour or more oat flour could work well! Teff flour would be another option if you happen to have any on hand, or even chestnut flour. Let me know what you try!

        Reply
    2. Alene says

      March 20, 2022 at 8:58 am

      Perfect! I have them all and will let you know what works when I make it. It's definitely a company dish rather than for me and my husband so it could be awhile. Lol! Thank you, Alanna

      Reply
    3. Mel says

      January 19, 2023 at 4:21 am

      I can’t tolerate oat flour. Can you suggest a different gluten free flour?
      Thank you

      Reply
      • Alanna Taylor-Tobin says

        January 20, 2023 at 9:09 am

        Yes, you could sub by weight sorghum flour or teff flour!

        Reply

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    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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