HIGH-PROTEIN CHOCOLATE CAKE

NOTE: This recipe was originally published in September 2018. It has been improved and updated with new photos and helpful tips.

Coffee walnut double chocolate cake is a healthy alternative to a regular chocolate cake. It combines some of my favorite ingredients like chickpea flour, tigernut flour, walnuts, and coffee.

It is high in protein, high-fiber, rich, and super delicious. For an extra chocolatey flavor, I added a layer of silky and smooth chocolate frosting. A perfect treat to serve with a cup of tea or coffee!

The cake is vegan (dairy-free and egg-free), gluten-free, and soy-free.

MEET THE INGREDIENTS

You can find instructions and the exact measurements in the recipe card below.

This is what you’ll need to make it:

CAKE

Chickpea flour, white rice flour, brown rice flour, tigernut flour, cacao powder, coconut sugar, walnuts, chia seeds, baking powder, coconut cream, rice milk, coconut oil, instant coffee granules.

CHOCOLATE FROSTING

Coconut cream, dark chocolate (85% cacao), and agave syrup.

CHICKPEA FLOUR

Chickpea flour is one of my favorite gluten-free flours and I use it quite often in my recipes. It is high in protein, high in fiber, and naturally gluten-free, so it’s a great alternative for people with celiac disease, gluten intolerance, or wheat allergy.

However, I always buy certified gluten-free chickpea flour to avoid cross-contamination issues in case it is produced in close proximity to wheat flour.

Check out the link below for more recipes with chickpea flour:

Chickpea flour recipes >>

TIGERNUT FLOUR

Tigernut flour is a nutritious flour with a unique sweet taste and a slightly gritty texture. If you haven’t tried it yet, I highly recommend it. This is what I love about it:

IT’S COMPLETELY GLUTEN-FREE, NUT-FREE, AND GRAIN-FREE

Tigernut flour is a nutritious flour made from root vegetables, and not nuts as its name implies. Since tigernuts are completely gluten-free, nut-free, and grain-free, this flour is also a wonderful alternative for people with certain food allergies.

IT’S HIGH IN FIBER

Not only is it high in fiber (around 15%), it is also packed with gut-friendly resistant starch.

IT’S NATURALLY SWEET

The flour has a slightly gritty texture and a unique sweet taste which allows you to cut back on added sugar.

If you want to know more about tigernuts, check out the following article:

Nuts about Tigernuts >>

HOW TO MAKE IT

You can find instructions and the exact measurements in the recipe card below.

CAKE

Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.

To prepare chia egg, mix 10 g of ground chia seeds with 5 tablespoons of water. Stir and let it rest for 2-3 minutes to thicken.

Mix 2 teaspoons of instant coffee granules with 20 ml hot milk and stir well. Set aside.

In a large bowl, mix together the dry ingredients: chickpea flour, white rice flour, brown rice flour, tigernut flour, coconut sugar, cacao powder, baking powder, and chopped walnuts.

Stir in the wet ingredients: chia mixture, coconut cream, coffee mix, 180 ml rice milk, and 3 tablespoons coconut oil. Mix with a stand or hand mixer for a couple of minutes until it all comes together.

Pour the batter into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes.

Remove from the oven and let it cool down.

CHOCOLATE FROSTING

Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Spread the frosting all over the cake.

SERVING SUGGESTION

Top with fresh blueberries.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

NOTE ON COFFEE

You can use decaf instant coffee granules instead of regular instant coffee granules.

COFFEE WALNUT DOUBLE CHOCOLATE CAKE IS:

• Vegan (dairy-free, egg-free)

• Gluten-free

• Soy-free

• High-protein

• High-fiber

• Rich

• Healthy and nutritious

INTERESTED IN MORE GLUTEN-FREE CAKE RECIPES?

Check out these:

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.

Coffee Walnut Double Chocolate Cake Nensi Beram Coffee walnut double chocolate cake is made with wholesome ingredients. A sweet treat you can feel good about! Vegan and gluten-free. Print Recipe Pin Recipe Prep Time 20 mins Cook Time 40 mins Course Dessert Cuisine Gluten-free, Vegan Servings 6 Equipment 16 cm springform cake tin

Electric hand mixer

Silicone spatula

Mixing bowl Ingredients 1x 2x 3x Cake 100 g chickpea flour

30 g white rice flour

20 g brown rice flour

100 g tigernut flour

50 g cacao powder

100 g coconut sugar

50 g walnuts chopped

2 teaspoons baking powder

10 g chia seeds mix with 5 tablespoons water

100 g coconut cream

180 ml rice milk

3 tablespoons coconut oil

2 teaspoons instant coffee granules mix with 20 ml hot rice milk Chocolate frosting 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk

100 g dark chocolate (85% cacao)

2-3 tablespoons agave Instructions Cake Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.

To prepare chia egg, mix 10 g of ground chia seeds with 5 tablespoons of water. Stir and let it rest for 2-3 minutes to thicken.

Mix 2 teaspoons of instant coffee granules with 20 ml hot rice milk and stir well. Set aside.

In a large bowl, mix together the dry ingredients: chickpea flour, white rice flour, brown rice flour, tigernut flour, coconut sugar, cacao powder, baking powder, and chopped walnuts.

Stir in the wet ingredients: chia mixture, coconut cream, coffee mix, 180 ml rice milk, and 3 tablespoons coconut oil. Mix with a stand or hand mixer for a couple of minutes until it all comes together.

Pour the batter into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes.

Remove from the oven and let it cool down. Chocolate frosting Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Spread the frosting all over the cake. Serving suggestion Top with fresh blueberries. Notes NOTE ON COCONUT CREAM Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. Keyword chocolate cake, chocolate walnut cake, gluten-free chocolate cake, healthy chocolate cake Tried this recipe? Let us know how it was in the comments section . We are very grateful for your feedback.

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