Gluten-Free Choca Mocha Walnut Cake

A community recipe by sibelhodge

Not tested or verified by Nigella.com

Print me

Introduction

This recipe incorporates three of my favourite things: chocolate, coffee, and nuts, so I had to share it with all the chocaholics out there. The batter will look a bit runny, but don’t panic! That’s what will give it the moist texture. If you’re worrying that this recipe could be a moment on the lips and a lifetime on the hips, then don’t. Chocolate comes from cocoa, which is a bean, and everyone knows vegetables have hardly any calories! So there you go: absolutely healthy then…

Ingredients

Serves: 6 - 8

1 cup sugar
1 cup honey
1 cup extra virgin olive oil
1 cup chickpea flour
1 cup unsweetened cocoa
1 cup chopped hazelnuts
1 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1 cup milk
4 tablespoons coffee dissolved in 1/2 cup of water

Method

Gluten-Free Choca Mocha Walnut Cake is a community recipe submitted by sibelhodge and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 160C/325F/Gas Mark 3 and grease a cake tin.

Sift the flour into a bowl and add the cocoa, sugar, baking powder, and baking soda.

Pour in the honey, milk, oil, and coffee. Mix together until smooth and add the nuts, stirring well.

Pour the batter into the cake tin and bake for 30 – 45 minutes until the cake is springy to the touch. To check if it’s ready, insert a toothpick or skewer into the centre and pull it out. If it comes out clean, you’re good to go!

Allow the cake to cool for a few minutes before turning out from tin.