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Gluten-Free Choca Mocha Walnut Cake

A community recipe by

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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…


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


Gluten-Free Choca Mocha Walnut Cake is a community recipe submitted by sibelhodge and has not been tested by 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

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