Thursday, June 6, 2013

Chocolate Cream Cheese Cake Gluten Free / Sugar Free

I made this Chocolate Cream Cheese Cake Gluten Free / Sugar Free so that I would be able to have a special treat.  I got the recipe from the book The Joy of Gluten Free, Sugar Free Baking by Peter Reinhart and Denene Wallace.  I am trying to make more grain free baked goods, so that I can have delicious snacks like the rest of the world.  Sometimes I feel so deprived, not being able to eat grains or sugar.  These did ease the feelings of deprivation a little.  I will say that the cake was a little dry, so in the recipe I have given you I have it cooking for less time.  I also need people to know that since this is being cooked with stevia or Splenda, there is a little bit of an aftertaste.  I just want to be very honest.  I would make this again, because I can't eat regular cake, but this would not be a recipe for everyone.

Chocolate Cream Cheese Cupcakes Gluten Free/ Sugar Free


2 cups hazelnut flour
2 cups almond flour
2 1/2 cups Splenda or Stevia in the Raw
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
5 eggs
8 oz cream cheese at room temperature
3/4 cup unsalted butter
2 tsp vanilla
1 1/2 tsp liquid stevia


Preheat oven to 375 degrees and rub butter all over the inside of a bundt pan and place in freezer

Mix hazelnut flour, almond flour, splenda or stevia, cocoa powder, baking powder, and salt in a medium sized bowl until well blended.

In a large bowl mix eggs, cream cheese, butter, vanilla, and liquid stevia until for 1 minute.

Next add the flour and mix low to start, to incorporate with the egg mixture.  Then turn mixer to medium high for 1 minute.  The batter  will be very thick.

Remove the bundt pan from freezer and coat the pan with almond, hazelnut, or coconut flour.  Make sure that it is well coated to that the cake does not stick.  Spoon the batter into the pan.

  Jiggle pan to get rid of air pockets and even out the batter.

Bake for 30 minutes and then turn the pan in the oven.  Cook for another 15 to 20 minutes.  I cooked mine for 20 and it was a little too dry.

Let cool on a wire rack for 20 minutes in pan.  Turn onto a rack to finish cooling.

I hope that you like this cake.  I love that it is gluten free and sugar free, so that I also have something sweet.  I always love hearing from you.



  1. That looks completely awesome! I may have to give this cake a try…sugar and gluten free…kind of like "having your cake and eating it too" Love it!

  2. Gluten free baking can be a little dry. Since I have to eat gluten free I have learned that you often have to add a lot more liquid than a recipe call for in order for the consistency to be right. Especially since this recipe uses almond flour which can be a little dry and gritty. The photos look delicious, I bet it tasted great :)

  3. Hey, Debi, I love your cooking and especially the gluten free. My daughter is back on her gluten free diet and feeling better for it. This gives hope that she can eat something tasty! Thanks so much. Linda

  4. This cake looks and sounds wonderful!!
    I've never tried with hazelnut flour.....

  5. What a yummy treat, Debi. And I'm always looking for a great gluten free treat for my hubby. Pinned!! Thanks for linking up to last weeks party. Can't wait to see what you link up this week!! Nichi


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