Gluten-Free Mocha Walnut Cake

This deliciously flavoured cake with cocoa, walnuts and coffee then glazed with chocolate is everyone’s favourite.


2 cups raw walnuts
2 tbsp. pure cocoa
½ cup sweet GF sorghum flour
½ cup GF white or brown rice flour
1/8 tsp. sea salt
1/8 tsp. sea salt
1 tsp. GF aluminum free baking powder
4 organic or free-range eggs, room temperature
1/3 cup + 1 tbsp. extra virgin olive oil
½ cup pure maple syrup
½ cup strong organic room temperature coffee
For the glaze ~ 1 cup GF good quality semi sweet chocolate chips or one 8 oz. GF chocolate bar + 2 tbsp. unsalted butter + 1 tsp. pure vanilla. For dairy free option use 2 tbsp. coconut cream


Preheat oven to 350 F and cut out a circle out of parchment paper to place on the bottom of an 8-inch round springform baking pan
Place walnuts into a food processor and process for one minute, add cocoa, sorghum flour, rice flour, sea salt and baking powder and pulse few times until well combined, and then pour into a large bowl.
Separate eggs into two bowls; whip the egg whites until they form peaks. In the other bowl with egg yolks, add olive oil, maple syrup and coffee and mix well. Fold in egg whites and add into to the flour mix, gently combine all the ingredients and pour the batter into springform pan.
Bake for 45 minutes. Allow the cake to cool before removing from the pan.
For the glaze ~ on very low heat in a heavy bottom sauce pan melt the chocolate with butter and vanilla, then spread over cooled cake. Garnish with berries, and serve with whip cream or ice cream if you wish.

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