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!
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.
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!