The classic combo, coffee and walnut cake. If you are picky about your coffee use your desired brand just make sure it is incorporated into the 300ml of liquid otherwise the ratio will be off and the cake won’t work. This takes no time to mix together as there are just eight ingredients, however it needs a good hour and 10mins in the oven if you bake it in a 8 inch pan as I did. You could also split the batter and make multiple cupcakes if you preferred they would take 17-20mins.
100g coconut sugar
2 tblsp molasses
80g coconut oil (melted)
2 tablespoons coffee in 300ml water
300g Doves farm plain gluten free flour
teaspoon white vinegar
100g walnuts in the cake & extra to decorate
-Place the oil, coconut sugar and molasses in a mixing bowl and combine.
-Make your 300ml of strong coffee ensuring the coffee granules have completely dissolved. Allow to cool slightly so it is not boiling and add to the bowl slowly whilst whisking.
– Add the flour into the bowl and whisk thoroughly before you add the vinegar and bicarb. Finally throw in your chopped walnuts
-Pour the batter into a lined 8 inch cake pan and cook at 180′ for 1 hour and ten minutes. After the time has elapsed you can stick a tooth pick into the center, if it comes out clean then your cake is ready. If not it needs a little extra time so pop it back in the oven and continue to check until its done.
-Allow to cool on a rack completely before drizzling the top with some molasses and adding some extra walnuts for decoration.