Advanced GAPS – Hazelnut Chocolate Cake

This GAPS cake is actually very much like a regular wheat-based cake in texture and flavour with the added deliciousness that hazelnuts bring.

Great for special treats, birthday’s or when you have guests that you want to share a tasty afternoon tea with.


 Prep time: 15 minsCook time: 50 minsTotal time: 1 hour 5 mins ingredients

  • 150 grams Hazelnut Meal
  • 1 cup Almond Meal
  • 1/2 cup Honey
  • 100 grams butter
  • 1 tsp Baking Soda
  • 10 Eggs
  • 1 TB vanilla essence
  • pinch of salt
  • 1/4 -1/2 cup of Dutch Cocoa powder.


  1. Preheat over to 180 C and grease cake tin.
  2. Put all ingredients in a food processor or thermomix and mix until combined
  3. Pour into prepared cake tin
  4. Bake for 50 mins, let cool in tin before turning out.




I cut mine in half and filled it with a layer of raspberries that I turned into a jam, by putting 1 & 1/2cups of frozen berries in a saucepan with a little water and simmering until thick, and a layer of homemade vanilla sour cream.  I then topped it with more of the sour cream, with dollops of remaining raspberries on the top and using a knife to swirl together.  I then made a chocolate magic ice, with 3 TB of coconut oil and 1tsp of cocoa powder and 1tsp of honey, melted and mixed together and then dripped it over the cake. 


I think it is safe to say that everyone was pleased with this cake.  In future, I might try and use cherries instead of raspberries to make a black forest version  – Christina

  • A special word of note ~ chocolate is an advanced GAPS food for when you don’t have any stomach upsets and like anything on GAPS monitor how your body reacts to it.