Gluten-Free Mocha Walnut Cake

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Average Rating: 5 | Rated By: 4 users

This gluten-free mocha walnut cake is a dessert made with cocoa and coffee. The recipe is simple for anyone to make, and the results are brilliant. You will love this moist and scrumptious mocha walnut cake topped with delicious chocolate glaze. Serve as is or with fresh berries or whipped cream. This dessert is outstanding!


  • 2 cups raw walnuts
  • 2 Tbsp. pure cocoa powder
  • ½ cup sweet GF sorghum flour
  • ½ cup GF white rice flour
  • 1/8 tsp. sea salt
  • 1 tsp. GF aluminum free baking powder
  • 4 large eggs, at room temperature
  • 1/3 cup + 1 Tbsp. extra virgin olive oil
  • ½ cup agave or pure maple syrup
  • ½ cup strong coffee, at room temperature
  • For the glaze ~ 1 cup GF good quality semi sweet chocolate chips, 2 Tbsp. unsalted butter + 1 tsp. pure vanilla extract. For dairy free option substitute 2 tbsp. coconut cream for butter
  • Garnish; fresh berries (optional)
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  • Preheat oven to 350 F and line an 8-inch springform pan with a circle of parchment paper
  • Place walnuts into a food processor and blend for one minute, add cocoa, sorghum flour, rice flour, sea salt and baking powder. Pulse few times until well combined. Transfer into a large bowl.
  • Separate eggs into two bowls; whip the egg whites until they form peaks. In a separate bowl whisk together egg yolks, olive oil, agave and coffee. Gently fold in egg whites until combined. Add mixture into to dry ingredients and gently mix together. Pour the batter into prepared springform pan.
  • Bake for 45 minutes. Allow the cake to cool before removing from the pan.
  • For the glaze ~ over low heat in a heavy bottom saucepan, melt the chocolate with butter and vanilla, then spread over cooled cake. Garnish with berries
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