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Coffee Walnut Double Chocolate Cake

by Nensi Beram
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Coffee Walnut Double Chocolate Cake

This recipe was originally published in September 2018. It has been improved and updated with new photos and helpful tips.

HIGH-PROTEIN CHOCOLATE CAKE

Coffee walnut double chocolate cake is a healthy alternative to a regular chocolate cake. It combines some of my favorite ingredients like chickpea flour, tigernut flour, walnuts, and coffee.

It is high in protein, high-fiber, rich, and super delicious. For an extra chocolatey flavor, I added a layer of silky and smooth chocolate frosting. A perfect treat to serve with a cup of tea or coffee!

The cake is vegan (dairy-free and egg-free), gluten-free, and soy-free.

MEET THE INGREDIENTS

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

CAKE

Chickpea flour, white rice flour, brown rice flour, tigernut flour, cacao powder, coconut sugar, walnuts, chia seeds, baking powder, coconut cream, rice milk, coconut oil, instant coffee granules.

CHOCOLATE FROSTING

Coconut cream, dark chocolate (85% cacao), and agave syrup.

CHICKPEA FLOUR

Chickpea flour is one of my favorite gluten-free flours and I use it quite often in my recipes. It is high in protein, high in fiber, and naturally gluten-free, so it’s a great alternative for people with celiac disease, gluten intolerance, or wheat allergy.

However, I always buy certified gluten-free chickpea flour to avoid cross-contamination issues in case it is produced in close proximity to wheat flour.

Check out the link below for more recipes with chickpea flour:

Chickpea flour recipes >>

Coffee Walnut Double Chocolate Cake

TIGERNUT FLOUR

Tigernut flour is a nutritious flour with a unique sweet taste and a slightly gritty texture. If you haven’t tried it yet, I highly recommend it. This is what I love about it:

IT’S COMPLETELY GLUTEN-FREE, NUT-FREE, AND GRAIN-FREE

Tigernut flour is a nutritious flour made from root vegetables, and not nuts as its name implies. Since tigernuts are completely gluten-free, nut-free, and grain-free, this flour is also a wonderful alternative for people with certain food allergies.

IT’S HIGH IN FIBER

Not only is it high in fiber (around 15%), it is also packed with gut-friendly resistant starch.

IT’S NATURALLY SWEET

The flour has a slightly gritty texture and a unique sweet taste which allows you to cut back on added sugar.

If you want to know more about tigernuts, check out Nuts about Tigernuts

Coffee Walnut Double Chocolate Cake

HOW TO MAKE IT

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

CAKE

  • Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
  • To prepare chia egg, mix 10 g of ground chia seeds with 5 tablespoons of water. Stir and let it rest for 2-3 minutes to thicken.
  • Mix 2 teaspoons of instant coffee granules with 20 ml hot milk and stir well. Set aside.
  • In a large bowl, mix together the dry ingredients: chickpea flour, white rice flour, brown rice flour, tigernut flour, coconut sugar, cacao powder, baking powder, and chopped walnuts.
  • Stir in the wet ingredients: chia mixture, coconut cream, coffee mix, 180 ml rice milk, and 3 tablespoons coconut oil. Mix with a stand or hand mixer for a couple of minutes until it all comes together.
  • Pour the batter into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes.
  • Remove from the oven and let it cool down.

CHOCOLATE FROSTING

  • Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
  • Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
  • Spread the frosting all over the cake.

SERVING SUGGESTION

  • Top with fresh blueberries.

NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

NOTE ON COFFEE
You can use decaf instant coffee granules instead of regular instant coffee granules.

Coffee Walnut Double Chocolate Cake

COFFEE WALNUT DOUBLE CHOCOLATE CAKE IS:

  • Vegan (dairy-free, egg-free)
  • Gluten-free
  • Soy-free
  • High-protein
  • High-fiber
  • Rich
  • Healthy and nutritious
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Coffee Walnut Double Chocolate Cake

Coffee Walnut Double Chocolate Cake

Nensi Beram
Coffee walnut double chocolate cake is made with wholesome ingredients. A sweet treat you can feel good about! Vegan and gluten-free.
Prep Time 20 mins
Cook Time 40 mins
Cuisine Gluten-free, Vegan
Servings 6

Ingredients
  

Cake

Chocolate frosting

Instructions
 

Cake

  • Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
  • To prepare chia egg, mix 10 g of ground chia seeds with 5 tablespoons of water. Stir and let it rest for 2-3 minutes to thicken.
  • Mix 2 teaspoons of instant coffee granules with 20 ml hot rice milk and stir well. Set aside.
  • In a large bowl, mix together the dry ingredients: chickpea flour, white rice flour, brown rice flour, tigernut flour, coconut sugar, cacao powder, baking powder, and chopped walnuts.
  • Stir in the wet ingredients: chia mixture, coconut cream, coffee mix, 180 ml rice milk, and 3 tablespoons coconut oil. Mix with a stand or hand mixer for a couple of minutes until it all comes together.
  • Pour the batter into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes.
  • Remove from the oven and let it cool down.

Chocolate frosting

  • Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
  • Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
  • Spread the frosting all over the cake.

Serving suggestion

  • Top with fresh blueberries.

Notes

NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chocolate cake, chocolate walnut cake, gluten-free chocolate cake, healthy chocolate cake

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5 comments

Zrinka January 6, 2020 - 4:05 am

This cake looks absolutely amazing so keen to make it for my next family gathering 😀

Reply
Ceferino September 22, 2020 - 2:06 pm

Looks divine. What can substitutes are there for tigernut flour? Also, does one tin of coconut milk give you 80g of cream of will you need more than one tin? Thank you.

Reply
Nensi September 23, 2020 - 10:29 pm

Hi! A good quality full-fat coconut milk usually has approx. 200 g solid coconut cream, so, yes, one can should be enough (it was for me). But it does depend on the brand. It’s important to chill it in the refrigerator overnight so that you can easily separate cream from the liquid.

As for the tigernut flour, I tried it with almond flour once, but the texture was a bit different. Plus, you need to adjust sweetness because tigernut flour is naturally sweet while almond flour is not. I know it’s a bit difficult to find tigernut flour, but you should really try it if you get the chance because it’s just perfect for gluten-free baking.

Reply
Kim October 19, 2020 - 5:27 pm

Being in the USA I wonder if you can convert to cups and ounces? When I look online I don’t find a consistent conversion among folks. Thanks

Reply
Nensi October 20, 2020 - 10:27 pm

Hi, Kim! We are planning to include the Unit Conversion feature soon, so stay tuned. Although, I find measuring by weight (in grams) far more accurate than measuring by volume, especially in gluten-free baking.

Reply

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