This gluten-free chocolate star cake brings together rich chocolate, nutty hazelnuts, and a bright hint of orange in a dessert made for sharing. A glossy chocolate glaze follows the shape of the star, while chopped toasted hazelnuts add a little crunch to every slice. It’s a beautiful addition to a Christmas dessert table or any gathering that calls for something special.
Ground hazelnuts form the base of the cake, with cocoa, orange zest, and fresh orange juice adding flavor to the simple batter. There’s no need to separate the eggs or prepare multiple layers-just combine the dry and wet ingredients, bake, and let the cake cool before glazing. This gluten-free chocolate star cake gets its festive look from the pan, so the finishing touches are wonderfully simple.
Chocolate and hazelnuts are a combination I love returning to, and the orange in this gluten-free chocolate star cakeadds a fresh note that balances the rich cocoa flavor. The chocolate glaze and toasted hazelnuts provide a simple finishing touch, making it easy to dress up for a holiday gathering. If you enjoy chocolate and hazelnut desserts, take a look at my No-Bake Ferrero Rocher Cake for another celebration-worthy treat.
When preparing this gluten-free chocolate star cake, remember to check the labels on your packaged ingredients, including the chocolate pudding powder, baking powder, cocoa, and chocolate. Leaving out wheat flour is only part of gluten-free baking; the other ingredients matter, too. King Arthur Baking’s guide to choosing gluten-free baking ingredients is a helpful resource if you’re unsure what to look for.
Quick Recipe Info
- Prep Time: Approximately 15 minutes
- Bake Time: 40 minutes
- Total Time: Approximately 55 minutes, plus cooling and decorating
- Oven Temperature: 340°F (170°C)
- Course: Dessert
- Equipment: Star-shaped cake pan, two mixing bowls, whisk, and spatula
- Diet: Gluten-free when made with gluten-free labeled ingredients
Why You’ll Love This Gluten-Free Chocolate Star Cake
- Rich chocolate and hazelnut flavor: Ground hazelnuts and cocoa give every slice a deep, nutty chocolate flavor, finished with a smooth chocolate glaze.
- A fresh hint of orange: Orange juice and freshly grated zest complement the chocolate without overpowering it.
- Simple preparation: Mix the dry and wet ingredients separately, combine, and bake-no whipping egg whites or assembling layers.
- A festive shape: The star-shaped pan creates a beautiful centerpiece for Christmas or other celebrations with very little decorating.
- A little crunch: Chopped toasted hazelnuts add texture and a finishing touch to this gluten-free chocolate star cake.
Ingredients You’ll Need
This gluten-free chocolate star cake combines ground hazelnuts, cocoa, and fresh orange for a rich, nutty dessert. Find the full measurements in the recipe card below.
- Ground hazelnuts: Form the nutty base of the cake. Grind them without turning them into a paste, and save some chopped toasted hazelnuts for decorating.
- Unsweetened cocoa powder: Adds deep chocolate flavor. You’ll also need a little for dusting the buttered pan.
- Chocolate pudding powder: Goes directly into the dry mixture-do not prepare it as pudding first. Choose a product labeled gluten-free.
- Cornstarch and baking powder: Help provide structure and a little lift. Check that both products are labeled gluten-free.
- Eggs, milk, and oil: Bring the batter together. Use a neutral-flavored oil so the chocolate and hazelnuts remain the main flavors.
- Orange juice and zest: Add a fresh citrus note. Zest the orange before squeezing it, avoiding the bitter white pith.
- Vanilla sugar and salt: Complement the chocolate and round out the flavor.
- Chocolate and oil for the glaze: Melt together to create a smooth topping. Choose gluten-free chocolate and finish with the chopped toasted hazelnuts.
How to Make Gluten-Free Chocolate Star Cake
1. Prepare the oven and pan
Preheat your oven to 340°F (170°C). Lightly grease a star-shaped cake pan with butter, making sure to reach all the corners and points. Dust with cocoa powder and tap out the excess.
2. Mix the dry ingredients
In a large bowl, combine the ground hazelnuts, cocoa powder, dry chocolate pudding powder, cornstarch, baking powder, and salt. Break up any cocoa lumps so everything is evenly distributed.
3. Combine the wet ingredients
In a separate bowl, whisk together the eggs, milk, orange juice, oil, vanilla sugar, and freshly grated orange zest until well combined.
4. Make the batter
Add the dry ingredients to the wet ingredients and stir until evenly combined, scraping the bottom and sides of the bowl with a spatula. Transfer the batter to the prepared pan, gently spreading it into each point of the star. Smooth the surface.
5. Bake and cool completely
Bake for approximately 40 minutes, until a toothpick inserted into the center comes out without wet batter. Remove the cake from the oven and let it cool completely in the pan before carefully turning it out onto a serving plate.
6. Add the chocolate glaze
Gently melt the chocolate with the oil, stirring until smooth. Pour the glaze over the cooled gluten-free chocolate star cake and spread it toward the edges, allowing a little to drip down the sides.
7. Decorate and serve
Sprinkle chopped toasted hazelnuts over the chocolate while the glaze is still soft so they stick. Let the glaze settle before slicing and serving.
How to Store and Freeze
At Room Temperature
Keep your gluten-free chocolate star cake in an airtight container or under a cake dome for up to 2 days. Store it in a cool spot away from sunlight and heat to keep the chocolate glaze from softening.
In the Refrigerator
For longer storage, cover the cake well and refrigerate for up to 5 days. Let individual slices sit at room temperature for about 20–30 minutes before serving so the cake and glaze soften slightly.
How to Freeze
Allow the cake to cool completely before freezing. For the neatest finish, freeze it without the glaze and hazelnut topping. Wrap the whole cake or individual slices tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months.
How to Thaw
Thaw overnight in the refrigerator, keeping the cake wrapped to help retain moisture. Bring it to room temperature, then add the chocolate glaze and chopped toasted hazelnuts before serving.
Frequently Asked Questions (FAQ)
Is this chocolate star cake gluten-free?
Yes, when made with gluten-free ingredients. Ground hazelnuts form the base instead of wheat flour, but you should also check the labels on the chocolate pudding powder, cocoa, cornstarch, baking powder, vanilla sugar, and chocolate.
Do I prepare the chocolate pudding before adding it?
No. Add the dry chocolate pudding powder directly to the other dry ingredients. Preparing it with milk first would add extra liquid and change the batter.
Do I need an electric mixer?
No. A whisk and spatula are enough to make this gluten-free chocolate star cake. Whisk the wet ingredients together, then stir in the dry mixture until evenly combined.
Can I use a different cake pan?
The star-shaped pan gives this cake its festive appearance. Another pan with a similar capacity may work, but I haven’t tested a specific alternative. The batter depth can affect baking time, so check the center for doneness rather than relying only on the timer.
Why should the cake cool completely before removing it from the pan?
Cooling helps the cake firm up, making the delicate star points easier to release without breaking. It also prevents the chocolate glaze from becoming too runny when poured over the cake.
Can I make this gluten-free chocolate star cake ahead of time?
Yes, you can bake it a day ahead. Let it cool completely, then keep it covered in a cool place. Add the chocolate glaze and chopped toasted hazelnuts once the cake is cool, allowing time for the topping to settle before serving.
Nutrition per Serving
Approximate values for 1 slice, based on 15 servings, including the chocolate glaze:
- Calories: 220 kcal
- Carbohydrates: 11 g
- Protein: 5 g
- Fat: 18 g
- Saturated Fat: 3.5 g
- Fiber: 3 g
- Sugar: 4.5 g
- Sodium: 135 mg
Estimated using large eggs, whole milk, and dark chocolate with 60–69% cocoa. Optional hazelnuts for decorating and butter for greasing the pan are excluded. Values vary depending on the brands and ingredients used.
Conclusion
This gluten-free chocolate star cake brings together rich cocoa, nutty hazelnuts, and a fresh hint of orange in a simple, festive dessert. The chocolate glaze and toasted hazelnut topping add the finishing touches, while the star shape makes it a beautiful centerpiece for your holiday table.
Whether you’re baking for Christmas or sharing dessert with family over coffee, this gluten-free chocolate star cake is a lovely way to make the occasion feel special. If you try the recipe, leave a comment below-I’d love to hear how it turned out!
Gluten-Free Chocolate Star Cake
Ingredients
Equipment
Method
- Prepare the oven and pan.
- Preheat the oven to 340°F (170°C). Lightly grease a star-shaped cake pan with butter, reaching all the corners and points. Dust with cocoa powder and tap out the excess.
- Mix the dry ingredients.
- In a large bowl, combine the ground hazelnuts, granulated sugar, cocoa powder, dry chocolate pudding powder, cornstarch, baking powder, and salt. Break up any lumps.
- Mix the wet ingredients.
- In a separate bowl, whisk together the eggs, milk, orange juice, oil, vanilla sugar, and orange zest until well combined.
- Combine and fill the pan.
- Add the dry mixture to the wet ingredients. Stir until evenly combined, scraping the sides and bottom of the bowl. Transfer the batter to the prepared pan, spread it into each point, and smooth the surface.
- Bake.
- Bake for approximately 40 minutes, until a toothpick inserted into the center comes out without wet batter.
- Cool completely.
- Remove the cake from the oven and let it cool completely in the pan. Carefully turn it out onto a serving plate, supporting the star points as you release it.
- Make the glaze.
- Gently melt the chopped chocolate with the oil, stirring until smooth. Pour over the cooled cake and spread toward the edges.
- Decorate.
- Sprinkle with chopped toasted hazelnuts while the glaze is still soft. Allow the glaze to settle before slicing into 15 servings.
Notes
- Gluten-free ingredients: Check the labels on all packaged ingredients, especially the pudding powder, baking powder, cocoa, and chocolate.
- Pudding powder: Add it dry to the batter. Do not prepare it with milk first.
- Measurements: Metric weights are recommended for accuracy; US volume measurements are approximate.
- Cooling: Let the cake cool completely before unmolding and glazing to help protect the star points.
- Storage: Keep covered in a cool place for up to 2 days, or refrigerate for up to 5 days.
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Freezing: Wrap the unglazed cake well and freeze for up to 2 months. Thaw before decorating.
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Nutrition per Serving
Calories: 245 kcal | Carbohydrates: 18 g | Protein: 5 g | Fat: 18 g | Saturated Fat: 3.5 g | Fiber: 3 g | Sugar: 11 g | Sodium: 135 mg Approximate values for 1 of 15 slices, including the glaze. Calculated using whole milk and dark chocolate with 60–69% cocoa; optional decorating hazelnuts and butter for greasing are excluded.