Fudgy Chocolate Walnut Cake
This super chocolatey, decadent and fudgy chocolate walnut cake is gluten-free and it’s easy to make. The secret ingredient is California Prunes, which adds an extra honey/caramel-like layer of sweetness and helps give this cake a fudgy texture while staying super moist – even days after baking!
Ingredients
- 1 cup California Prunes
- 1 cup buttermilk
- ⅓ cup olive oil
- 2 tablespoons instant coffee granules
- 3 large eggs
- 1 ¾ cup sugar
- 1 tablespoon vanilla extract
- 2 cups (minus 2 tablespoons) gluten-free flour
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup semi-sweet chocolate chips
- ½ cup toasted, salted walnuts
- 1 cup semi-sweet chocolate melted
- Flaky sea salt for topping
Instructions
- Preheat oven to 325°F (160°C)
- Add prunes, buttermilk, oil and instant coffee to blender. Blend until smooth and pour into a large mixing bowl. Whisk in eggs, sugar and vanilla.
- In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda and salt.
- Gently fold dry ingredients into wet ingredients. Fold in chocolate chips and walnuts.
- Oil pan(s) and pour in batter. Bake bundt for 50 minutes or the smaller cake/loaf pans for 35-45 minutes, or until the cake doesn’t wiggle in the middle and a toothpick inserted in center comes out clean.
- Remove from oven and let cool. Remove from pans and place on serving platter.
- Pour melted chocolate on top and finish with sea salt.
Nutrition
Serving: 1sliceCalories: 635kcalCarbohydrates: 98gProtein: 12gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 60mgSodium: 479mgPotassium: 526mgFiber: 11gSugar: 54gVitamin A: 271IUVitamin C: 0.2mgCalcium: 154mgIron: 5mg