This is a WOW cake!
Preheat oven to 350F (180C). Grease an 8” round baking pan and line with parchment paper. (You can also use a 9″ square pan or a small bundt pan)
In a large bowl, blend all the ingredients together until smooth and well combined. Pour into baking pan.
Bake for 40-45 minutes until a toothpick comes out clean.
Let cool for 15 minutes before removing from the pan, then let it cool completely on a wire rack.
CHOCOLATE HAZELNUT FROSTING :
In a bowl, whip butter until pale yellow in colour.
Add chocolate hazelnut spread and vanilla and beat for 1 minute.
Incorporate icing sugar into the mixture with a spatula. Then, beat for 1 minute until smooth.
Once cake has completely cooled, frost the cake.
Optional, decorate with chopped hazelnuts.
Gluten Free Vanilla Cupcake Mix
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