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Gluten-free chocolate star cake topped with chocolate glaze and chopped toasted hazelnuts on a white plate.
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Gluten-Free Chocolate Star Cake

A festive chocolate star cake made with ground hazelnuts, cocoa, and a hint of orange. Finished with chocolate glaze and chopped toasted hazelnuts, this gluten-free dessert makes a beautiful addition to your holiday table.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 15 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients

  • 7 oz 200 g ground hazelnuts
  • ½ cup 100 g granulated sugar
  • ½ cup 40 g unsweetened cocoa powder
  • 1 packet 1.3 oz / 37 g gluten-free chocolate pudding powder, dry
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 4 large eggs
  • ½ cup plus 2 teaspoons 130 ml milk
  • 3 tablespoons 45 ml orange juice
  • ¼ cup 60 ml neutral oil, such as sunflower or canola
  • 2½ teaspoons 10 g vanilla sugar
  • Finely grated zest of 1 orange

Chocolate Glaze

  • 3½ oz 100 g chocolate, chopped
  • 2 tablespoons 30 ml neutral oil

For Decorating

  • Chopped toasted hazelnuts as desired

For the Pan

  • Butter for greasing
  • Unsweetened cocoa powder for dusting

Equipment

  • Star-shaped cake pan
  • Two mixing bowls
  • Silicone spatula
  • Heatproof bowl for melting chocolate

Method
 

  1. Prepare the oven and pan.
  2. 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.
  3. Mix the dry ingredients.
  4. 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.
  5. Mix the wet ingredients.
  6. In a separate bowl, whisk together the eggs, milk, orange juice, oil, vanilla sugar, and orange zest until well combined.
  7. Combine and fill the pan.
  8. 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.
  9. Bake.
  10. Bake for approximately 40 minutes, until a toothpick inserted into the center comes out without wet batter.
  11. Cool completely.
  12. 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.
  13. Make the glaze.
  14. Gently melt the chopped chocolate with the oil, stirring until smooth. Pour over the cooled cake and spread toward the edges.
  15. Decorate.
  16. 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.
  • 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.