Gluten Free Moretta Cake (Chocolate Cake with Nutella & Cream)
This simple and delicious Gluten Free Moretta Cake is a Coeliac-safe adaptation of a popular Italian Chocolate Cake with Nutella and Cream (Torta Moretta).
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A Coeliac-safe gluten free Moretta Cake (Torta Moretta)
Introducing my Italian gluten free Moretta Cake… It’s Coeliac-safe, soft, tender, chocolatey and layered with slathers of gooey sweet Nutella and pillowy whipped cream.
I won’t lie… this one has been a tough ask… And while the final cake is deliciously soft-crumbed and decadently filled, it has been through many tears and tantrums to get here. Why? Well… In addition to the usual challenges of de-glutening any recipe to a good standard, Italian baking powder is very different to our English version… And this resulted in several conversion failures along the way… both in texture and rise.
Either way, here we are. I hope you enjoy this little Italian treat. It’s perfect served with a cup of coffee over a chin-wag with friends.
What is Moretta Cake (Torta Moretta)?
Fundamentally Moretta Cake is a simple whisked chocolate cake. Originating near Turin in the late 1800s, it was allegedly created in honour of the Assabesi… an African group that attended the Universal Exhibition of Turin in 1884.
Moretta Cake is layered with chocolate hazelnut spread (usually Nutella) and also (usually) whipped cream.
How to make a gluten free Moretta Cake
A traditional Italian Moretta Cake is made by whisking eggs with sugar. To this, milk and melted butter are added, before whisking through the remaining dry ingredients (flour, cocoa and raising agents).
For my gluten free adaptation, I varied the traditional ratios slightly to compensate for the hydration needs of the flours. I also used a combination of milk and yoghurt for extra softness and texture.
I make gluten free Moretta cake using Gluten Free Alchemist Flour Blend B (which always works beautifully in chocolate cakes). However, other flour blends should work well too. I also added the tiniest amount of xanthan gum for textural reasons. However, if you are intolerant, the cake will still hold well without it. Don’t use a flour blend that is heavy with xanthan gum as this will impact the final result.
When it came to raising agents, many ratios and amounts were tested… Eventually, I settled on a combination of baking powder with a small addition of bicarbonate of soda.
Process for mixing
In creating my gluten free Moretta Cake, I had as many ‘fails’ as successes. In addition to the raising agents being tricky to pitch, the ‘how’ process of mixing the ingredients for the best rise and texture required variable testing.
The traditional (wheat) method whisks all ingredients together (one by one) using an electric whisk. However, I experimented with a number of different approaches for my gluten free recipe, to get the best bake.
The traditional method created a gluten free cake that was too dense and a bit rubbery. And while the process of whisking wet ingredients (one by one) followed by folding in the dry worked okay, I wasn’t 100% happy… I eventually settled on separating the eggs to whisk and add them independently, as this created the best lightness and softness of crumb.
Key tips to success
- Weigh and mix all the dry ingredients together at the start, ensuring they are well-blended. Then set aside ready to use when they are needed for the mix.
- Whisk the eggs yolks and sugar until really thick.
- Mix the yoghurt, milk and vanilla together and allow to come to room temperature/gently warm to tepid before adding and whisking into the egg mix. Then whisk in the melted butter.
- Sift the dry ingredient mix before folding it in.
- Use VERY clean equipment to whisk the egg whites to STIFF peaks before folding into the mixture. (Wash both the bowl and whisk heads in hot water with a drop of lemon juice to de-grease them).
- Fold in both the dry ingredients and the egg white gently and lightly. Use big, high circles to maintain as much air as possible in the batter.
- Pour into the baking tin and bake immediately for about 30 minutes until a knife inserted comes out just clean. But be careful not to overbake!
How to store and serve Torta Moretta
Gluten Free Moretta Cake (particularly if layered with whipped cream) is best served fresh and just filled. This is because if the cake has been chilled (to keep the cream fresh), the sponge loses some of its lightness. Thus… I recommend making the cake (unfilled) and storing it in an air-tight container at room temperature (for best freshness a maximum of 24 hours). Cut and fill just before you serve and eat it.
OR… If you need to make and fill ahead… Store it in the fridge and take out about 40 minutes before eating to allow the sponge to re-soften.
OR… As an alternative… Make and fill and/or top the sponge with chocolate hazelnut spread (not cream)… Store in an airtight container at room temperature and serve with cool, whipped cream on the side!
Homemade Nutella alternative
If Nutella is a spread you avoid for reasons of excess sweetness or health, you can make a much more ‘worthy’ version to fill and top your Moretta Cake. Head over to my Healthy ‘Nutella’ Recipe – Chocolate Hazelnut Spread for everything you need to know.
Layering your gluten free Torta Moretta
Whether using commercial Nutella or homemade Chocolate Hazelnut Spread, it’s easier to spread on the Moretta Sponge if it’s gently warmed first. Pop it in the microwave on medium for a few seconds to soften to spreadable… But not so much that it is over-runny.
Equally… Whip the cream to soft and light and just holding its shape. I learned from experience that whipping it a few seconds too far made it a devil to spread on top of the Nutella. But… if you do whip it too firm, simply spread the Nutella on the cut bottom inside layer… And the cream on the top inside cut layer… Then sandwich them together!
Whether you add an additional thin layer of Nutella on top of the Moretta Cake is up to you… I’ve tried it both ways and (despite not liking things too sweet) preferred it with the Nutella topping. The sponge itself is not over-sweet, so can easily take it. And it brings a nice textural balance, keeping the sponge soft at the same time.
Ready to make Gluten Free Moretta Cake?
And that’s all there is to it. Thank you for reading! I hope you enjoy my Italian gluten free Torta Moretta. The recipe is just below (scroll down a little further to find it).
Shout if you have any questions by comment at the bottom, message on social media (Facebook, Instagram, Pinterest) or by email at kate@glutenfreealchemist.com
We have loads more cake inspiration at Gluten Free Alchemist (assuming cake’s your thing!). Head over to our dedicated Gluten Free Cake Index for larger and celebration options… The Small Gluten Free Cakes Index for little and cupcake recipe links… And our Gluten Free Tray Bakes Index for brownies and sharing tray cakes.
For everything else… The main Gluten Free Recipe Index is your gateway to a happy gluten free kitchen.
All shared with my love for free
Gluten Free Moretta Cake (Torta Moretta)
Ingredients
Dry Ingredients
- 130 g plain gluten free flour blend eg GFA rice free Blend B or commercial alternative
- 25 g cocoa powder unsweetened
- 1 tsp baking powder gluten free
- ⅛ tsp bicarbonate of soda baking soda
- ⅛ tsp xanthan gum if intolerant to xanthan gum, leave out
- pinch fine sea salt
Wet Ingredients
- 70 g plain full fat yoghurt
- 20 g milk
- 1 tsp vanilla extract
- 75 g unsalted butter (melted)
- 3 large eggs (carefully separated) – see instructions below UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 150 g caster sugar
Filling and Decoration
- 300 g Nutella/chocolate hazelnut spread
- 250 ml whipping cream
- icing sugar to dust powdered/confectioner’s sugar
Instructions
- Base-line an 8 inch (20 cm) baking tin (at least 5 cm deep) with baking paper.
- Pre-heat the oven to 180 C (350 F).
- Weigh and mix together the dry ingredients and set aside ready to use later.
- Weigh and mix together the yoghurt, milk and vanilla and allow to come to room temperature (if necessary pop in the microwave for a few seconds).
- Weigh the butter into a microwavable bowl/small saucepan and very gently heat (stirring frequently) until just melted. Set aside.
- Fill a jug/mug with boiling water and a drop of lemon juice and soak/wash the whisk heads for a couple of minutes to remove any grease. Allow to air dry and be careful not to touch with greasy fingers.
- Prepare a medium mixing bowl for beating the egg whites by wiping well with hot water and a drop of lemon juice to ensure any oily residue is removed.
- Separate the eggs, placing the whites in the cleaned bowl and the yolks in a separate large mixing bowl. Do not get any yolk in the whites or they will not whisk properly.
- Whisk the egg whites (using the clean whisk heads) until they form stiff peaks and set aside.
- Add the sugar to the yolks and whisk until thick and pale (no need to clean the whisk heads).
- Next, add the yoghurt mixture and beat well, followed by the melted butter.
- Sift the dry mix into the bowl and fold through using a large mixing spoon.
- Lastly, very gently fold in the whisked egg white until the batter is evenly blended.
- Transfer the cake batter to the prepared baking tin and immediately bake for around 35 to 40 minutes until a skewer or cocktail stick inserted comes out just clean. Test a few points across the top of the cake in case there are any ‘wet’ spots.
- Remove from the oven and leave in the tin for about 10 minutes before transferring to a wire rack to cool completely. Cover with a clean tea towel while it is cooling to keep the cake moist.
- When ready to fill, use a long, sharp knife to cut the cake in half horizontally.
- Gently warm the Nutella so it is spreadable (but not runny) and spread a good layer on top of the base sponge. Reserve and set aside about a quarter of the Nutella to spread on top of the final cake (as preferred).
- Whisk the cream to gently soft peaks and spread on top of the Nutella on the base cake before sandwiching together with the top half.
- Spread any remaining Nutella on top of the cake (reheating to loosen if necessary) and dust with icing sugar.
- Best served fresh. Once filled with cream, the cake needs to be stored in the fridge. For storage, see notes.
Notes
Gluten Free Moretta Cake (particularly if layered with whipped cream) is best served fresh and just filled. This is because if the cake has been chilled (to keep the cream fresh), the sponge loses some of its lightness. Thus… I recommend making the cake (unfilled) and storing it in an air-tight container at room temperature (for best freshness a maximum of 24 hours). Cut and fill just before you serve and eat it. OR… If you need to make and fill ahead… Store it in the fridge and take out about 40 minutes before eating to allow the sponge to re-soften. OR… As an alternative… Make and fill and/or top the sponge with chocolate hazelnut spread (not cream)… Store in an airtight container at room temperature and serve with cool, whipped cream on the side!
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Moretta Cake shared with
- Fiesta Friday #560 with Angie
- Full Plate Thursday #719 with Miz Helen’s Country Cottage
