Flourless Hazelnut Mascapone Chocolate Cake (Gluten-Free)

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Flourless Hazelnut Mascapone Chocolate Cake

I created this cake for you to try for Valentine’s Day. It gets more moist and tastes better if you make the cake on the day before, wrap with plastic wrap and store at room temperature overnight.

I roasted whole hazelnuts and ground them, but you can also use hazelnut meal as a shortcut.

I used 85% cocoa dark chocolate, but if you’d like a sweeter cake, please use 70% cocoa chocolate.

If you are concerned about your blood sugar levels, please replace the entire or a half of the coconut sugar with erythritol.

For heart shape dusting, draw a big heart on a piece of parchment paper using a pencil and cut the heart out. Place the heart in the center of the baked cake and dust cocoa powder around it. Discard the heart paper and place the remaining paper on the cake aligning with the heart shape. Dust powdered sugar to create a white heart in the center.

Flourless Hazelnut Mascapone Chocolate Cake Slice


1 cup (5 oz, 140 g) whole hazelnuts or hazelnut meal
1/2 cup (8 Tbsp=1 stick, 113 g) unsalted butter
7 oz (200 g) dark chocolate (2 bars), broken into smaller pieces
8 oz (226 g) mascapone cheese at room temperature
1 cup (160 g) coconut sugar
3 eggs
1 tsp vanilla extract
1 Tbsp rum or brandy (optional)
3/4 tsp salt
1/2 tsp cinnamon
Cocoa powder for dusting
Powdered sugar for dusting
Whipped cream and/or ice cream (optional)


  1. If you are using whole hazelnuts, preheat the oven or oven toaster to 350ºF/180ºC. If you are using hazelnut meal, skip to step 4.
  2. Toast the whole hazelnuts for about 10 minutes until fragrant. Set aside and cool.
  3. Place the cooled hazelnuts in a food processor and grind to make hazelnut meal. Do not over-process. If you do, it will turn into nut butter.
  4. In a small pan, melt butter and chocolate under very low heat.
  5. Preheat oven to 350ºF/180ºC. Spray oil inside a 9-inch springform pan.
  6. In a bowl, beat mascapone cheese until creamy. Add sugar and beat again.
  7. Add eggs and beat until creamy.
  8. Add the chocolate mixture, vanilla and liquor (if using) and mix well.
  9. Add hazelnut meal, salt, and cinnamon and mix well.
  10. Bake for about 40 – 45 minutes. Set aside and cool.
  11. When the cake is cooked, remove the pan and place the cake on a cake plate.
  12. Dust cocoa powder and powdered sugar using a stencil (see note above).
  13. Infuse love and serve with whipped cream and/or ice cream if desired.

Servings: 8


  1. Looks delicious! I’ll have to try this for my gluten intolerant mother-in-law. I love finding GF recipes the whole family can enjoy 🙂

  2. Hi Nicky, Thank you for the comment. I hope your mother-in-law will enjoy the cake. If she likes a sweet cake, please use 70% cacao dark chocolate or semi-sweet chocolate and serve with ice cream or whipped cream.