• 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


  • STEP 1
    Preheat the oven to 160C/325F/Gas Mark 3.
  • STEP 2
    Sift the flour into a bowl and add the cocoa, sugar, baking powder, and bicarbonate of soda.
  • STEP 3
    Pour in the honey, milk, oil, and coffee. Mix together until smooth and add the nuts, stirring well.
  • STEP 4
    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!
  • STEP 5
    Allow the cake to cool for a few minutes before turning out from tin.

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