15 min
25 min
2 KG
Easy
A decadent gluten-free Nutella cake filled with the irresistible flavor of creamy hazelnut chocolate spread. Moist, fluffy, and rich in chocolate aroma, this gluten-free cake offers a truly indulgent dessert experience for chocolate lovers.
2 cups all purpose flour¾ cup unsweetened cocoa powder1½ cups granulated sugar2 tsp baking powder½ tsp baking soda½ tsp salt2 large eggs, room temperature1 cup whole milk½ cup vegetable oil2 tsp vanilla extract1 cup chocolate chips, plus more for topping½ cup hot water or coffeePreheat your oven to 375°F (190°C). Line a 12 cup muffin tin with paper liners or grease well with butter.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix a few lumps are okay!
Fold in the chocolate chips, then stir in the hot water. The batter will be thin, but this creates incredibly moist muffins.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top.
Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Don't overbake!
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 4 days.
