Nutella Cake Topped with Crumble – Gluten Free Recipe

Fits a 9×5-inch/23×12 cm loaf pan

Ingredients:

For the cake:

-3 eggs, egg whites and egg yolks separated

-250 grams Nutella

-10 grams baking powder

-A pinch of salt

For the crumble:

-50 grams almond flour

-1 tbsp cocoa powder

-2 tbsp brown sugar

-3 tbsp coconut oil (firm, from the refrigerator)

Instructions:

1) Using a stand/hand mixer, whip egg yolks and Nutella until combined.

2) In a separate bowl, using a stand/hand mixer, whip egg whites and salt for 5-6 minutes, until stiff peaks form.

3) Gently fold ⅓ of the egg yolks and Nutella mixture at a time into the whipped egg whites until both mixtures are thoroughly combined. Add baking powder and stir until it’s fully integrated into the batter.

4) In a separate bowl, mix almond flour, cocoa powder, brown sugar and coconut oil until dough crumbs begin to form.

5) Transfer the batter into a greased pan, sprinkle the crumble on top and bake in an oven preheated to 356° F/180° C for 20-22 minutes. Store the cake in the refrigerator in a sealed container for up to a week.