Coffee Cake

Ingredients

For the Cakes:

3 Tablespoons (45ml) of Strong Coffee
550ml of Nut Milk
15ml of Apple Cider Vinegar
175ml of Melted Coconut Oil
400g of Flour (plain or gluten free)
300g of Coconut Sugar
1.5 Teaspoons of Baking Soda
1 Teaspoon of Cacao Powder

For the Icing:

300g of Coconut Yoghurt
3 Tablespoons of Maple Syrup
3 Tablespoons (45ml) of Coffee
1 Tablespoon of Cacao Powder
30g of Chopped Nuts (Hazelnuts, Almonds & Walnuts work well)

I love coffee flavour desserts and this crumbly cake with creamy icing is just heaven. Really whipping the coconut yoghurt is the secret to the pillowy icing so don’t cut this short. I love it sprinkled with toasted nuts and it’s amazing with some grated dark chocolate too.

Make an extra strong cup of coffee and set it aside to cool.

Preheat the oven to 180’C. Grease two 20cm spring form cake tins well with coconut oil and set them aside.

In a medium bowl, combine the oat milk and vinegar and set it aside.

In a large bowl, mix together the flour, coconut sugar, cacao powder, a pinch of sea salt and the baking powder and baking soda.

While mixing, pour the melted coconut oil into the dry ingredients. When that’s incorporated, gradually add the milk and then 25ml of coffee while continuing to mix.

Divide the mixture between your cake tins. Pop them in the oven and bake for about 35 minutes until a cake tester comes out clean and the edges are starting to come away from the tin.

Leave them to cool completely on a wire rack..

Toast the chopped nuts in a pan on medium heat until golden, then set them aside.

When the cakes are cool, make the icing. Add the coconut yoghurt to a large bowl with the maple syrup and cacao powder and whip using an electric mixer for about 5 minutes until whipped and thick.

Pour in a dash of the remaining coffee and whisk for another minute.

Ice the cakes, sprinkle on the nuts and serve.

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Coffee Cake

For the Cakes:

For the Icing:

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