This Gluten-Free Chocolate Walnut Cake is a decadent and healthy dessert that’s perfect for those avoiding gluten. Made with rice flour and 100% cocoa powder, this cake is rich, moist, and full of chocolatey goodness. The addition of walnuts adds a satisfying crunch, while the coconut milk ganache gives it a smooth and luxurious finish. Sweetened with xylitol, this cake is also a lower-sugar option that doesn’t compromise on flavor.
Why You’ll Love This:
You’ll love this cake because it’s rich in flavor yet made with wholesome ingredients that make it a healthier choice. The combination of rice flour, cocoa powder, and walnuts creates a deliciously moist cake with a perfect balance of chocolate and nutty flavors. The coconut milk ganache adds a creamy, decadent layer that complements the cake perfectly. Whether you’re gluten-free or just looking for a healthier dessert option, this cake is sure to satisfy your chocolate cravings.
Perfect Occasion:
This cake is perfect for any occasion, from birthdays and celebrations to a simple dessert after dinner. It’s an excellent choice for those with gluten sensitivities, but it’s so delicious that everyone will enjoy it. Serve it with a scoop of dairy-free ice cream or a cup of coffee for an indulgent treat. The rich chocolate flavor and crunchy walnuts make it a crowd-pleaser at any gathering.
Decoration Tips:
For a beautiful presentation, drizzle the ganache over the cake and let it drip down the sides. You can also sprinkle extra chopped walnuts on top for added texture and visual appeal. If you want to make the cake even more special, consider adding a sprinkle of sea salt on the ganache to enhance the chocolate flavor. The glossy ganache paired with the rustic look of the walnuts makes this cake both elegant and inviting.
Ingredients:
- 4 large eggs (separate the yolks from the whites)
- 100 grams xylitol
- 200 ml water or plant-based milk
- 100 ml oil of your choice
- 150 grams rice flour
- 50 grams 100% cocoa powder
- 20 grams sweet tapioca starch
- Chopped walnuts, to taste
- 1 tablespoon baking powder
For the Ganache:
- 200 ml coconut milk
- 150 grams dark chocolate, melted
Instructions:
- Prepare the Meringue:
- In a stand mixer, beat the egg whites while gradually adding the xylitol until a stiff meringue forms. Set aside.
- Prepare the Cake Batter:
- In a separate bowl, mix the egg yolks, oil, water (or plant-based milk), rice flour, cocoa powder, tapioca starch, and baking powder until smooth.
- Gradually fold the meringue into the cake batter, mixing gently to maintain the airiness.
- Stir in the chopped walnuts.
- Bake the Cake:
- Preheat the oven to 200°C (390°F).
- Pour the batter into a greased and lined 20 cm (8-inch) springform pan.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Ganache:
- In a small saucepan, warm the coconut milk over low heat until just simmering.
- Remove from heat and add the melted dark chocolate. Stir until smooth and glossy.
- Assemble the Cake:
- Once the cake has cooled, pour the ganache over the top, allowing it to drip down the sides.
- Sprinkle additional chopped walnuts on top.
Enjoy!
