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Outstanding Gluten-Free Mocha Walnut Cake! This is a gluten-free and dairy-free dessert that combines rich coffee and chocolate flavors with the earthy crunch of walnuts, making it perfect for any special occasion or just a cozy treat at home.
What is Gluten-Free Mocha Walnut Cake?
The recipe features wholesome ingredients, such as raw walnuts, sorghum flour, and pure maple syrup, ensuring a deliciously moist and flavorful cake. The cake is made extra special with a luscious chocolate glaze, adding an indulgent finish that will have everyone asking for seconds.
Light and Fluffy Texture
One of the standout features of this cake is its texture. Made with white rice flour and sorghum flour, it has a light and fluffy consistency that is often hard to achieve in gluten-free baking. Plus it’s dairy-free, making it acceptable for someone with dairy allergies.
Indulgent Chocolate Glaze
The cake is finished with a luscious chocolate glaze, which adds an extra layer of indulgence. Every bite is a delicious mix of chocolatey, nutty, and coffee flavors that will leave you wanting more.
Toppings
The cake is delicious on its own, however, to elevate it to another level add a dollop of whipped cream with a sprinkle of cocoa powder on top for a touch of decadence. For a festive touch, fresh berries make a vibrant and refreshing addition. Alternatively, a scoop of vanilla bean or chocolate ice cream pairs wonderfully with the cake, adding a creamy contrast to the rich mocha flavor.
Storing
The key to storing any gluten free cake is to keep it moist. The best way to do this is to store the cake in a closed container in the refrigerator. This will help to keep the cake fresh tasting, and from drying out.
This mocha walnut dessert will keep for up to five days when refrigerated.
This mocha walnut cake is an excellent recipe for those seeking a gluten-free and dairy-free coffee-flavored dessert. The cake batter uses olive oil for the fats and pure maple syrup as the sole sweetener. The recipe is easy to follow, and the cake is exceptionally delicious.
Preheat oven to 350 F and line an 8-inch springform pan with a circle of parchment paper
2.
Place walnuts into a food processor and pulse to make a grainy-like flour. Do not over process!
add cocoa, sorghum flour, rice flour, salt and baking powder. Pulse few more times until combined. Transfer into a large bowl.
3.
Separate egg yolks from egg whites into two bowls; whip the egg whites until stiff peaks form. In a separate bowl whisk together egg yolks, olive oil, maple syrup and coffee. Gently fold in egg whites until combined. Fold wet mixture into to dry ingredients to combine
4.
Pour the batter into prepared springform pan and bake for 45 minutes or until the cake passes the toothpick test. Allow the cake to cool before removing it from the pan
5.
For the glaze; in a heavy bottom saucepan over low heat, melt the chocolate with butter. Remove from the heat and stir in vanilla. Immediately spread the glaze over cooled cake
Leave a Comment
Kristina
no tapioca starch would not work Alene, but millet should work
Alene
I can't eat rice at all. Would tapioca starch work in place of the rice flour? Thank you!
Kristina
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