Keep Calm & Have Cake!


My dear friend and fellow shlucha, Chanie Tenenbaum made this cake for me a week ago so I can definitely not claim that I found this!

I can claim however, that it is so delicious and has a fantastic texture for a Gluten Free, Soy Free, Dairy Free and SUGAR free and OIL free cake!

It takes about 6.5 minutes to make in a cuisinart!

I changed the recipe a bit and will include the original here as well, which is from

Grain-Free Chocolate Walnut Brownies

Only a food processor is needed and there is no need to add any extra oil or butter because the ground walnuts provide plenty of fats.

Dry Ingredients:
2 cups raw walnuts (I tried a version of this using half cashews and half pecans and it was simply delicious!)
â…“ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon sea salt
Wet Ingredients:
2 large organic eggs
½ cup maple syrup
( I used Honey & when doubling this recipe, I only used 3/4 cup honey)
1 tablespoon vanilla
Preheat oven to 350 degrees F. Grease an 8 x 8-inch glass baking dish with coconut oil.

(When doubling, this came out beautiful in 2 8″ round cake pans. You can even make a layer cake using this recipe and an icing of your choice. I also always use parchment paper instead of oiling the pan.)Place the walnuts into a food processor fitted with the “s” blade. Process until very finely ground, stopping just before they turn into nut butter. Then add the remaining dry ingredients and pulse again to combine. Add the wet ingredients and process again until smooth. You will still have tiny chunks of walnuts visible and this is fine.

Pour batter into baking dish. Spread evenly into pan with a rubber spatula or spoon. Bake for 25 minutes. Cool for about 20 minutes before slicing.

(My cake only needed about 17 minutes – 22 minutes, so I would check it after 15 minutes to be safe).Yield: 16 servings

Variation: Replace the walnuts with raw pecans.

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