Gluten-Free Dairy-Free Chocolate Coffee Cake
1 hour 20 minutes
A slightly bitter grown up version of chocolate cake for adults to enjoy. This will make 1 large cake and 6 small muffins
1 person made this
Ingredients
Serves: 24
- 100ml coffee chicory essence
- 2 dessert spoons golden syrup
- 1 cup rice flour
- 1 cup corn flour
- 1/2 cup buckwheat flour
- 1 teaspoon bi-carb of Soda
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
- 1 cup pitted prunes
- 1 cup hot water
- 2/3 cup crushed nuts
- 1/2 cup dark choc chips
- 2 eggs
- 1 cup oil
- 1/4 cup raw sugar
Directions
Preparation:25min ›
Cook:55min ›
Ready in:1hour20min
- Set oven to 180 degrees C, Grease large 20cm cake pan and fairy cake/muffin pans.
- Soak the prunes in the hot water, add the coffee essence, let sit for 15 mins.
- Into mixing bowl put the oil, sugar and eggs, mix together. Add sifted flours, cocoa powder, bi-carb of soda and baking powder, mix.
- Blend together the prunes and coffee/water mixture, add to dry ingredients. Toss in the choc chips and crushed nuts,; mix well.
- Pour into greased cake tins, bake for approx. 40-55 mins or until skewer comes out clean. (the little cakes will need less)
- Let cool on cake rack then ice with lemon juice mixed with icing sugar.
