Gluten free mocha fudge cake recipe

• 100 g (3.5oz) rapeseed oil, plus extra for greasing
• 50 g (1.8oz) shelled walnuts
• 200 g (7.1oz) gluten-free plain flour
• 50 g (1.8oz) cocoa powder
• 1 tsp baking powder
• 1.5 tsp bicarbonate of soda
• 1 pinch of sea salt
• 300 ml (10.6fl oz) maple syrup
• 110 ml (3.9fl oz) rice milk
• 100 ml (3.5fl oz) freshly made coffee
• 1 cup icing sugar, for dusting

1. Preheat the oven to 170C/325F/gas mark 3, then lightly grease a 20cm diameter cake tin and line the base with baking parchment.
2. Scatter the walnuts on a baking tray and toast in the oven, turning occasionally to make sure they don't burn, for 5-8 minutes or until lightly browned, then remove and allow to cool before chopping into small pieces.
3. Next, sift the flour into a large bowl with the cocoa powder, baking powder, bicarbonate of soda and salt.
4. In a separate bowl, whisk together the maple syrup, rice milk, coffee and rapeseed oil until combined.
5. Pour the liquid ingredients into the flour mixture and beat together until smooth, then stir in the chopped walnuts.
6. Pour the batter into the prepared tin and bake in the oven for 40-45 minutes or until risen and springy to a light touch.
7. If in doubt, insert a skewer or cocktail stick into the centre of the cake - if it comes out clean, then it is cooked.
8. Remove from the oven and transfer the tin to a wire rack, allowing the cake to cool completely before dusting with icing sugar and cutting into slices to serve.

rapeseed oil, walnuts, flour, cocoa, baking powder, bicarbonate, salt, maple syrup, rice milk, coffee, icing sugar

Taken from www.lovefood.com/guide/recipes/16905/mocha-fudge-cake-recipe (may not work)