Gluten Free Walnut and Chocolate Cake

This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.


serves 8
140 g (5 oz) 2/3 cup of Dairy free margarine, softened
140 g (5 oz) 3/4 cup of caster (superfine) sugar
2 large free-range eggs, beaten
100 g (3 1/2 oz) 2/3 cup of rice flour; sifted
30 g (1 oz) 1/3 cup of ground almonds
Pinch of salt
1 heaped teaspoon of (DF/GF) baking powder
85 g (3 oz) of (DF/GF) dark chocolate, coarsely chopped or grated
115 g (4 oz) 1 1/3 cups of walnut halves, as fresh as possible, roughly chopped
1 tablespoon of strong black coffee

for the icing

100 g (3 1/2 oz) of (DF/GF) dark continental chocolate
30 g (1 oz) 2 tablespoons of Dairy free margarine
85 g (3 oz) 1 cup of walnut halves, as fresh as possible


A deep-sided 20 cm (8 inch) square, loose-bottomed non-stick cake tin, greased and lined with baking parchment (wax paper)

1. Preheat the oven to 180°C (350°F) gas 4

2. Cream the margarine and sugar in a food processor until pale and fluffy.

3. Gradually add the eggs, flour, almonds and salt, mixing only very briefly.

4. Transfer the mixture to a large bowl and fold in the baking powder, chopped chocolate, chopped walnuts and coffee.

5. Spoon the mixture into the prepared tin and bake for 30 minutes, or until firm to the touch.

6. Cool the cake for 15 minutes in the tin and then lift it out, remove the base with the baking parchment (wax paper) and place it on a wire rack until cold.

7. Peel the baking. parchment (wax paper) off the sides of the cake.

8. Melt the chocolate for the icing with the margarine in a small bowl in the microwave and stir it until it is smooth.

9. Spread the icing over the top of the cake and once it has set, arrange the whole walnut halves all over the cake.

10. Cut the cake into squares or bars and keep it in an airtight container until needed.

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