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


    Victoria, Australia
    1 person made this

    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

    Preparation:25min  ›  Cook:55min  ›  Ready in:1hour20min 

    1. Set oven to 180 degrees C, Grease large 20cm cake pan and fairy cake/muffin pans.
    2. Soak the prunes in the hot water, add the coffee essence, let sit for 15 mins.
    3. Into mixing bowl put the oil, sugar and eggs, mix together. Add sifted flours, cocoa powder, bi-carb of soda and baking powder, mix.
    4. Blend together the prunes and coffee/water mixture, add to dry ingredients. Toss in the choc chips and crushed nuts,; mix well.
    5. Pour into greased cake tins, bake for approx. 40-55 mins or until skewer comes out clean. (the little cakes will need less)
    6. Let cool on cake rack then ice with lemon juice mixed with icing sugar.

    See it on my blog

    GFDF Chocolate Coffee Cake for adults

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