youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Gluten-Free Choca Mocha Walnut Cake

A community recipe by

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

  • 250 millilitres sugar
  • 250 millilitres honey
  • 250 millilitres extra virgin olive oil
  • 250 millilitres chickpea flour
  • 250 millilitres unsweetened cocoa
  • 250 millilitres chopped hazelnuts
  • 250 millilitres chopped walnuts
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 250 millilitres 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.
  • Tell us what you think