Gluten-Free, Dairy-Free Nutella Coffee Cake

Growing up, I moved around every three to five years. My Roman-born father, Silverio, worked for the Italian government and the second we started settling into our new hometown, it was time to pack up our suitcases again. The one constant besides family, was Nutella. My mom, Penny, would spread the luscious chocolate-hazelnut spread on Italian bread as sandwiches for lunch and she’d swirl it into cakes. My brother, Bernardo, and I would also eat it by the spoonfuls

Turns out the apple doesn’t fall far from the tree. My son, Isaiah, craves the stuff so much so that when he was diagnosed with dairy intolerance (along with his more severe gluten intolerance), we had to say our goodbyes. But, in my constant determination to spoil my kids, I made my own dairy-free Nutella knockoff. Suddenly, there was no turning back to the store-bought kind. Whether you make your own or use the jarred stuff, you’ll love this chocolate-hazelnut twist on classic crumb cake.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing.  Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,


Gluten-Free, Dairy-Free Nutella Coffee Cake

Yield: 9 large


1 cup plus 2 teaspoons Silvana's Kitchen Gluten-Free All-Purpose Flour

2 teaspoons baking powder

¼ teaspoon salt

¾ cup packed brown sugar

¼ cup mini chocolate chips

½ cup chopped hazelnuts (optional)

2 large eggs, at room temperature

½ cup granulated sugar

½ cup canola oil

1 teaspoon pure vanilla extract

½ cup homemade chocolate hazelnut spread or Nutella


  1. Preheat the oven to 350º; grease an 8-inch square baking pan. In a large bowl, whisk together 1 cup of the flour, baking powder and salt. In a small bowl, stir together the remaining 2 teaspoons flour, ½ cup brown sugar, chocolate chips and hazelnuts, if using.
  2. In another small bowl, whisk together the eggs,granulated sugar and remaining ¼ cup brown sugar until smooth. Whisk in the oil and vanilla. Whisk into the flour mixture until combined. Pour the batter into the prepared pan. Using a teaspoon, evenly dollop the chocolate hazelnut spread over the batter and using a knife, swirl gently. Top evenly with the crumb mixture and bake until golden, 28 to 30 minutes.


This recipe gives an American classic an elegant Italian flair. Not that into Nutella? Use dulce de leche, lemon curd or a nut or seed butter instead.


  1. I made these today and they are AWESOME!! Almost to good cause I want to eat the whole pan. I used almond flour and did half regular sugar and half stevia for the regular sugar and the same thing with the brown sugar using brown sugar xylitol. These are delicious.

  2. These bars are DELICIOUS! Nutella is a favorite of ours too. A quick question, though: when I baked them, some of the crumb topping sunk into the batter, but quite a bit of it remained a loose, dry sugary topping. Should I have pressed the crumb mixture into the batter so it would absorb some of the liquid, or could I try cutting a tablespoon or two of butter into the crumb mixture? My bars look a lot crumb-ier than the photo above! 🙂 Thanks for the advice.

  3. Looks yummy never had Nutella but did buy a jar because I thought I saw a Nutella cookie recipe somewhere but can’t find it. Can you use any flour I have all purpose bobs redmill and better batter?

  4. Audrey Buchinger

    What is the crumb mixture?

    • Hi Audrey, the crumb mixture is the 2 teaspoons flour, ½ cup brown sugar, chocolate chips and hazelnuts, if using. Hope that helps!

  5. OMG! I’ve seen a ton of recipes that use Nutella but never one for coffee cake. I must try. The more ways to use the better!