Mocha Walnut Cake


Mocha Walnut Cake
Serves 12

1 flax egg (1 T flax meal mixed with 3 T hot water )
7 oz all-purpose gluten free flour
7 oz brown sugar
6 oz walnut halves, divided, plus more for decoration
4 t baking powder
1 t cinnamon
1/4 t xanthan gum
2 T brewed espresso
10 oz unsweetened almond milk

Frosting (This recipe makes enough for a layer cake; so, depending on how thick you like your frosting, you may have a significant amount left over. You can halve the recipe or keep it for another cake or cupcakes.)
10 1/2 oz powdered sugar
1 3/4 oz raw cocoa powder
4 1/4 oz Earth Balance margarine or refined coconut oil
2 T brewed espresso
1/2 t vanilla
2-3 T almond milk

1. Preheat oven to 350F. Spray baking pan (7×11 in. rectangular or 8-9 in. square) with non-stick spray and set aside.
2. Prepare flax egg and set aside to gel.
3. Place 4 oz walnuts in a food processor and grind to a coarse flour. Coarsely chop remaining 2 oz.
In a large bowl, whisk flour, walnut flour, walnuts, brown sugar, baking powder, and xanthan gum until well blended.
4. In a small bowl, combine espresso, almond milk, and flax egg. Add to dry ingredients and stir until combined.
5. Pour batter into baking pan and bake for 25-35 minutes. (Check cake after 25 minutes with a toothpick; if it comes out clean, the cake is done.)
6. After about 15-20 minutes of baking, prepare the frosting. Sift powdered sugar and cocoa together in a medium bowl. Add margarine, espresso, vanilla, and almond milk. Beat at high speed until ingredients are completely combined and frosting is light and creamy.
7. Spread a thin layer of frosting on the cake while it is still warm. Set baking pan on a rack to finish cooling.
8. Frost the cake once it has cooled completely. Decorate with walnut halves and serve.



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