Please note I use Aussie tablespoon/teaspoon measures aka: 1 tablespoon = 20ml and 1 teaspoon = 5ml

3 Responses to “Gluted-free Mocha Caramel Hazelnut Cake”

  1. Nickie
    April 1, 2013 at 5:06 am

    Re the hazlenut cake. Can I substitute spelt or wheat flour for gluten free flour?

    Don’t think we can buy coconut flour in the uk. Can you suggest an alternative?

    Great pics!

    • Katie
      April 1, 2013 at 10:51 am

      Hi Nickie yes I am sure you can use slept flour instead. Re. coconut flour just leave it out and use all spelt. Let me know how it turns out and if the revised recipe works for you. Thanks

  2. May 13, 2013 at 5:59 am

    Yet another mouth-watering cake. Always a danger visiting your blog when I’m hungry :) I’m glad there are many people I know with birthdays in May and June – good excuses to bake cakes!!


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