Dessert, Dairy Free, Gluten Free, Side, Snack


A delight of layers, this cake has enough personality to please every texture nerd. I line the pan with caramelized walnuts, then pour the batter on top for baking. Once the cake is out of the oven and cool, I plaster the top with an easy chocolate mousse. Though it may look complicated, fret not- this is a cake you can throw together with minutes on the clock and look like a winner when the buzzer sounds.


  • 2 cups Crushed/Chopped Walnuts
  • 1/4 cup Brown Sugar
  • 1/4 cup Bourbon
  • 1/2 cup Brown Rice Flour
  • 1/3 cup Tapioca Starch
  • 1/3 cup White RIce Flour
  • 2 teaspoons Baking Powder
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Xanthan Gum
  • 3 Eggs
  • 3/4 cup Sugar
  • 3/4 cup Coconut Milk
  • 3/4 cup Safflower Oil
  • Zest of two Oranges


  1. In a large saute pan, heat the walnuts with brown sugar and bourbon over medium flame. When everything is sticky and melted, remove from the stove and pour into the bottom of a lined 9-inch springform cake pan.
  2. Heat your oven to 350 degrees.
  3. In a small bowl, whisk together the dry ingredients (everything up until Eggs on the list).
  4. In a medium bowl, whisk the eggs with the sugar until slightly thickened and lighter in color. Whisk in the oil, milk, and orange zest. 
  5. Add the dry ingredients to the wet, mixing to combine.
  6. Pour the batter into the cake pan, over the caramelized walnuts.
  7. Bake the cake for 40-50 minutes, until browned on top and springy to the touch.
  8. Allow the cake to cool completely before frosting.


I swear by this genius chocolate mousse posted on Food52, originated by Hervé This. Make a batch with orange juice from your remaining skinned oranges, and slather it on top of the cake before serving.