This gluten-free/wheat-free recipe incorporates three of my favourite things: chocolate, coffee, and nuts, so I had to share it with all the chocaholics out there. The batter will look a bit runny, but don't panic! That's what will give it the moist texture.
1 cup of sugar
1/2 cup of honey
1/2 cup of olive oil
2 cups of chickpea flour (gram flour)
1/2 cup of cocoa powder
1/2 cup of hazelnuts (chopped)
1/2 cup of walnuts (chopped)
1 teaspoon of gluten free baking powder
1 1/2 teaspoons of bicarbonate of soda
1/2 cup of milk
4 tablespoons of coffee dissolved in 1/2 cup of water
Preheat the oven to 160C/325F/Gas Mark 3.
Sift the flour into a bowl and add the cocoa, sugar, baking powder, and bicarbonate of soda.
Pour in the honey, milk, oil, and coffee. Mix together until smooth and add the nuts, stirring well.
Pour the batter into a greased cake tin and bake for 30/45 minutes until the cake is springy to the touch. To check if it's ready, insert a toothpick or skewer into the centre and pull it out. If it comes out clean, you're good to go!
Allow the cake to cool for a few minutes before turning out from tin.