Chocolate Walnut Cake (GF)

Name: Chocolate Walnut Cake (GF)
Prep time: 20 minutes
Ingredients: Ingredients6 eggs room temperature; 1 cup butter 2 sticks(227g) room temp; 1 1/4 cup coconut sugar; 2 cups walnut halves; 1/4 cup cocoa powder; 1 teaspoon vanilla extract

Rich and fudgy chocolate walnut cake that's gluten free and made with coconut sugar.

This recipe is Gluten Free with main ingredient

The inspiration for this chocolate cake come from a typical Bulgarian chocolate cake called Garash cake, which traditionally has multiple layers and is made with flour and lots of powdered sugar. My interpretation has no flour and uses coconut sugar!

The chocolate cake is gluten free, refined sugar free, and so darn decadent! The cake is super moist and will stay very fresh in the fridge for 3 days.

Using walnuts to replace flour

This recipe only uses walnuts for the sheet layer. Use a food processor to break the walnuts down into a rough meal consistency. If you break them down too much the cake will have more of a smooth texture, and if you leave them a bit more chunky, the cake will have more of a rough texture which I love. Both are good. It's just a matter of preference. Nuts are a great substitute for the traditional wheat flour used in baked goods. I also like using almonds and macadamia nuts. Checkout my Gluten Free Chocolate & Orange Cake which uses almonds and is also dairy free.

Using coconut sugar instead of cane sugar

Coconut sugar has a lower glycemic index (35) compared to cane sugar (60-65). But that's not the only reason I like it as it also adds a really nice caramel flavor to the cake.

Chocolate walnut cake[/caption

Gluten free chocolate cake

Ingredients

6 eggs room temperature
1 cup butter 2 sticks(227g) room temp
1 1/4 cup coconut sugar
2 cups walnut halves
1/4 cup cocoa powder
1 teaspoon vanilla extract

Instructions

Use a food processor to break down the walnuts into a rough ground consistency.
Separate the eggs into egg whites and egg yolks. Use only 4 of the egg whites, and all 6 of the egg yolks.
Using a hand mixer, beat 4 egg whites with half of the coconut sugar until fluffy consistency., about 2 minutes. Set aside.
Using a hand mixer, beat the 6 egg yolks with the remainder of the coconut sugar for 3-4 minutes, making sure the sugar completely melts with the egg yolks. Add the cocoa, room temperature butter, vanilla and and mix well until combined.
Set aside 1 cup of this chocolate mixture which will become the icing later on.
To the remainder of the egg yolk/butter mixture, mix in the egg white mixture (still using the hand mixer). Then add the ground walnuts and mix well.
Transfer batter into a spring form cake pan (either 9 or 10 inch in diameter) that has been lined with parchment paper.
Bake at 350 F for 22-25 minutes or until toothpick comes out clean.
Let the cake cool off completely, then apply the icing using an offset spatula. You can keep the icing in the refrigerator, just be sure to take it out a couple of hours before frosting the cake so that it is soft and pliable. Garnish with coconut flakes and raspberries.
Store any leftover cake in the fridge for up to 3 days.