Easy Chocolate Walnut Cake Recipe – Espresso & Flaxseed Delight

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Walnut Cake Recipe – Espresso & Flaxseed Delight

Hey everyone! If you’re anything like me, a good slice of chocolate cake can solve almost any problem. I’m so excited to share this recipe with you – it’s a family favorite, and honestly, it’s just ridiculously good. It’s a moist, rich chocolate walnut cake with a hint of espresso that takes it to another level. Plus, it’s surprisingly easy to make!

Why You’ll Love This Recipe

This isn’t your average chocolate cake. It’s got a lovely depth of flavor from the espresso, a wonderful texture thanks to the flaxseed, and it’s made with almond milk, making it a great option if you’re looking for a dairy-free treat. It’s perfect for a cozy afternoon tea, a birthday celebration, or just because you deserve something delicious. And honestly, the smell while it bakes is heavenly!

Ingredients

Here’s what you’ll need to whip up this delightful cake:

• 1 tbsp Ground Flaxseeds
• 2 tbsp Lukewarm Water
• 1.5 cups All purpose flour (about 192g)
• 1.25 cup sugar (about 250g)
• 0.5 cup Unsweetened Cocoa powder (about 48g)
• 1 tsp baking powder (about 4g)
• 0.75 tsp salt (about 3g)
• 1 tbsp Instant Espresso (about 7g)
• 1.25 cups Unsweetened Almond Milk (about 300ml)
• 0.5 cup Oil (about 120ml)
• 2 tsp vanilla extract (about 10ml)
• 0.5 cup Chocolate Chips (about 85g)
• 0.5 cup Walnuts, chopped (about 60g)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this cake special:

• Ground Flaxseed as Egg Replacement: We’re using flaxseed meal mixed with water as a fantastic egg replacement. It adds moisture and a subtle nutty flavor. Don’t skip the 5-minute resting time – it’s crucial for it to thicken up properly!
• Espresso Powder for Enhanced Chocolate Flavor: Trust me on this one. The espresso doesn’t make the cake taste like coffee; it deepens the chocolate flavor. It’s a little secret my grandmother taught me!
• Almond Milk for Dairy-Free Baking: Almond milk keeps this cake light and moist while being dairy-free. You can substitute with any plant-based milk you prefer, like oat or soy milk.
• Regional Variations in Flour Types: Depending on where you are in India, flour types can vary. If you’re using a different type of all-purpose flour, you might need to adjust the liquid slightly. Start with the amount listed and add a tablespoon of almond milk at a time if the batter seems too thick.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Line an 8″ square pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment with cooking spray.
2. In a small bowl, mix the ground flaxseeds with lukewarm water. Give it a good stir and let it sit for about 5 minutes, until it becomes thick and gelatinous. This is your “flax egg”!
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and espresso powder. Make sure everything is nicely combined.
4. In a separate measuring cup, whisk together the almond milk, oil, vanilla extract, and the flaxseed mixture. Pour this wet mixture into the dry ingredients. Add the chocolate chips and chopped walnuts.
5. Gently mix everything together until just combined. Be careful not to overmix – that can make the cake tough.
6. Pour the batter into the prepared pan and spread it out evenly.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 20-30 minutes before lifting it out using the parchment paper overhang. Slice and enjoy! Store leftovers in an airtight container for up to 4 days.

Expert Tips

• Don’t overbake! A slightly underbaked cake is better than a dry one.
• Use good quality cocoa powder for the best chocolate flavor.
• Chopping the walnuts yourself gives you more control over the size and texture.
• For a richer flavor, try using dark chocolate chips.

Variations

• Vegan Adaptation: Make sure your chocolate chips are vegan-friendly!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I recommend one that includes xanthan gum for a better texture.
• Spice Level: Feeling adventurous? Add a pinch of chili powder or a teaspoon of cinnamon to the dry ingredients for a warm, spicy kick. My friend, Priya, loves adding a dash of cardamom!
• Festival Adaptations: This cake is perfect for gifting during Diwali or Christmas. Wrap slices individually in cellophane and tie with a ribbon.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of chai or a glass of cold milk also pairs beautifully.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 4 days. You can also freeze it for longer storage – just wrap it tightly in plastic wrap and then in foil.

FAQs

What is the best way to ensure the cake is moist?

Don’t overbake it! And the flaxseed really helps keep it moist.

Can I use a different nut instead of walnuts?

Absolutely! Pecans, almonds, or even macadamia nuts would be delicious.

Can this cake be made ahead of time?

Yes, you can bake it a day or two in advance. Just store it in an airtight container.

What does the espresso powder do for the cake?

It enhances the chocolate flavor without making the cake taste like coffee. It’s a little trick I learned from my grandmother!

How can I adjust the sweetness level of this cake?

You can reduce the sugar by 1/4 cup, but be aware that it will affect the texture slightly.