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West Texas Chocolate Cake

This is the most decadent gluten-free cake west of the Pecos. Both the chocolate and the walnuts are rich and delicious, and when combined in the same recipe they taste ‘bigger than Texas’!

Prep time: 20 minutes | Cook time: 40 minutes | Serves: 8


  • 6 eggs, separated
  • ½ cup (90g) maple syrup
  • 1 pinch salt
  • 2 cups (240g) walnuts, ground
  • 2 tablespoons (20g) coconut flour
  • 1 cup (150g) chocolate chips


  • Preheat your oven to 330°F fan-forced (165°C) and line a round cake pan with parchment paper.
  • Mix the egg yolks with your maple syrup using an electric mixer until they are fluffy and pale.
  • Fold in your ground walnuts, salt and coconut flour, then add the chocolate chips as well.
  • Pour your batter into the prepared pan and bake in the oven for 35 minutes, or until it turns golden brown and smells fragrant.
  • Allow your gluten-free cake to cool in the pan when done.

Energy: 413 cal (1735Kj) | Fat: 28.3g | Protein: 13.7g | Carbohydrates: 30.2g

(per serve)

This recipe is an excerpt from the cookbook Make Me Gluten-Free…101 Desserts!, which is available below!

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