Gluten-free cake with nutella
Do you feel that the classic cake is too dry? Enhance it with nutella and amazing cocoa frosting.
Ingredients
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- 300 ml of milk
- 100 ml of oil
- 2 eggs
- 150 g of sugar
- 1 bag Vanillin sugar Liana
- 1 TBSP jam to taste
- 400 g Cake mix Liana
- 10 PL nutela
Cocoa frosting
- 3 tablespoons granulated sugar
- 2 PL water
- 2 PL Liana dark cocoa
- 30 g of butter
Next we need
- butter for greasing the mold
- coconut to pour out the mold
- Add all the ingredients to the dough and mix to a smooth dough.
- Heat the nutella slightly so that it is in a thin state.
- Grease the cake pan with butter and sprinkle with coconut. Pour about half of the batter, spread the nutella and cover with the remaining batter. Smooth the surface flat.
- Bake in an oven heated to 160°C for about 50 minutes. While the cake is baking, prepare the cocoa frosting. Mix all the ingredients over a low heat until they combine into a smooth glaze. Turn the baked and slightly cooled cake out of the mold and let it cool completely. Cover with cocoa glaze.
A good tip:
If we use a silicone cake mold, there is no need to wipe it with any fat.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 ml of milk
- 100 ml of oil
- 2 eggs
- 150 g of sugar
- 1 bag Vanillin sugar Liana
- 1 TBSP jam to taste
- 400 g Cake mix Liana
- 10 PL nutela
Cocoa frosting
- 3 tablespoons granulated sugar
- 2 PL water
- 2 PL Liana dark cocoa
- 30 g of butter
Next we need
- butter for greasing the mold
- coconut to pour out the mold
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