Gluten free mocha fudge cake recipe

Name: Gluten free mocha fudge cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) rapeseed oil, plus extra for greasing; 50 g (1.8oz) shelled walnuts; 200 g (7.1oz) gluten-free plain flour; 50 g (1.8oz) cocoa powder; 1 tsp baking powder; 1.5 tsp bicarbonate of soda; 1 pinch of sea salt; 300 ml (10.6fl oz) maple syrup; 110 ml (3.9fl oz) rice milk; 100 ml (3.5fl oz) freshly made coffee; 1 cup icing sugar, for dusting

Servings: persons

100 g (3.5oz) rapeseed oil, plus extra for greasing
50 g (1.8oz) shelled walnuts
200 g (7.1oz) gluten-free plain flour
50 g (1.8oz) cocoa powder
1 tsp baking powder
1.5 tsp bicarbonate of soda
1 pinch of sea salt
300 ml (10.6fl oz) maple syrup
110 ml (3.9fl oz) rice milk
100 ml (3.5fl oz) freshly made coffee
1 cup icing sugar, for dusting

1
Preheat the oven to 170C/325F/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.
5
Pour the liquid ingredients into the flour mixture and beat together until smooth, then stir in the chopped walnuts.
6
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.
7
If in doubt, insert a skewer or cocktail stick into the centre of the cake - if it comes out clean, then it is cooked.
8
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.

925

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 g (3.5oz) rapeseed oil, plus extra for greasing, 50 g (1.8oz) shelled walnuts, 200 g (7.1oz) gluten-free plain flour, 50 g (1.8oz) cocoa powder, and more.

Yes, Gluten free mocha fudge cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!