Espresso Walnut Cake

 Espresso Walnut Cake

Ingredients:

1 cup chopped dates

3/4 cup hot espresso 

1/2 tsp baking soda

1 cup gluten free flour

1 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

2 eggs

1/3 cup coconut sugar (or 1/3 cup date puree)

1/3 cup coconut oil, melted

1 tsp vanilla

2/3 cup chopped walnuts 

1/3 cup dark chocolate chips

Walnut halves for the top decoration

Directions:

1. Prepare an 8-inch round cake pan by rubbing with coconut oil and lining the bottom with a round of parchment. Preheat your oven to 350 degrees.

2. In a small bowl, combine 1 cup chopped dates with hot espresso and baking soda. Set aside and let soak for at least 10 minutes.

3. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Set aside.

4. In the bowl of an electric mixer, combine the eggs, sugar (or date puree), coconut oil and vanilla. Mix on medium high until frothy. Add in the date & espresso mixture. Gradually add on your dry ingredients, then fold in the chopped walnuts and chocolate chips.

5. Pour cake batter into your prepared pan and arrange walnut halves. Bake 30-35 minutes.

6. Cool completely in the pan. Turn out the cake and serve.