Gluten free mocha fudge cake recipe

Details

• Cuisine: English
• Recipe Type: Cake
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Serves: 8

Step-by-step

1. Preheat the oven to 170°C/325°F/gas mark 3, then lightly grease a 20cm diameter cake tin and line the base with baking parchment.
2. Scatter the walnuts on a baking tray and toast in the oven, turning occasionally to make sure they don't burn, for 5-8 minutes or until lightly browned, then remove and allow to cool before chopping into small pieces.
3. Next, sift the flour into a large bowl with the cocoa powder, baking powder, bicarbonate of soda and salt.
4. In a separate bowl, whisk together the maple syrup, rice milk, coffee and rapeseed oil until combined. Pour the liquid ingredients into the flour mixture and beat together until smooth, then stir in the chopped walnuts.
5. Pour the batter into the prepared tin and bake in the oven for 40-45 minutes or until risen and springy to a light touch. If in doubt, insert a skewer or cocktail stick into the centre of the cake - if it comes out clean, then it is cooked.
6. Remove from the oven and transfer the tin to a wire rack, allowing the cake to cool completely before dusting with icing sugar and cutting into slices to serve.