IMG_4186.jpg

Hi.

Fuel Good with real food.

COFFEE CAKE

COFFEE CAKE

IMG_9738.jpg

In collaboration with LOCO LOVE ~ The attractive looking chocolate bar on top… they’re handmade in Byron, have loads of different flavours, absolutely insanely good! I suggest you check them out and of course they’re a vital component in topping each slice of this cake!

Recipe:

1 1/2 cups gluten free flour (I love Bob’s Red Mill)

3/4 cup coconut sugar

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

1 heaped tbsp coffee dissolved in 1/4 cup boiling water

1 flax egg (1 tbsp flax seeds mixed with 3 tbsp water)

1 tsp apple cider vinegar

3/4 cup almond mylk

Preheat oven 180C.

This recipe is as simple as combing the dry with the wet ingredients. Sift together the flour, sugar, cinnamon and baking powder + soda. In a separate bowl mix together the wet ingredients. Pour the wet into the dry and mix to combine. Line a square cake tin with baking paper and pour the batter into the tin. Bake for 30 minutes or until a skewer inserted comes out clean. Allow to cool and top with the creamy icing.

Coffee syrup

1/2 cup cashews soaked

2 tsp coffee granules dissolved in 2 tbsp boiling water

3 tbsp maple syrup

2 tbsp coconut oil

2 - 3 tbsp mylk

Add all ingredients to a blender and blend until smooth. Refrigerate for 30 minutes. Meanwhile whip the coconut cream

1 cup coconut cream

1 tbsp maple syrup

Using an electric beater, beat the coconut cream in a bowl until stiff peaks form, add in 4 tbsp of the coffee syrup. Top the cake with the cream and drizzle over the coffee syrup!

CACAO HEMP LOAF

CACAO HEMP LOAF

CARROT CAKE

CARROT CAKE