The best gluten free all occasion cake with Chocolate, coffee and almond.
This past weekend was Fathers Day here in Melbourne. I called my Dad who had forgotten it was Fathers Day - he must be getting old ;)
Dad is such an inspiration. He really is incredible and I am very grateful to have had such a great male role model in my life. Mum and Dad both made very conscious decisions about my upbringing and for that I am extremely grateful. Dad is really living life to the full and it is something I truly admire.
Tom and I spent the day celebrating with Tom's family and enjoyed a delicious spread at his sisters house.
We had spanakopita, meatballs, delicious salads and my favourite baguettes from Wood Frog Bakery served with fancy french butter! For dessert we enjoyed a divine raw vegan jaffa cake made by Tom's mum and this decadent all occasions chocolate cake which is made with no refined sugar, grains or dairy!
I love how easy this cake is to whip up. You just place all the ingredients in the food processor together, blend and bake. The texture is amazing and you would never know that it was made with wholefood ingredients.
It is perfect for afternoon tea, a birthday cake or any other occasion really - just decorate to suit.
4 cups of almond meal
1/2 cup cacao powder
1 tsp baking soda
1 tsp salt
1 cup of honey
1 Tbsp vanilla essence
2/3 cup espresso ( or strong black coffee)
1 can of coconut cream - left in the fridge for at least 2 hours before use.
100g of dark chocolate ( I used 90%)
1 Tbsp honey
1/3 cup coffee
Place all the ingredients in a food processor and blend well until smooth. Pour into an 8 inch cake tin - I used a ring tin. Place in a preheated oven 180'C for 30-40 minutes until just cooked. You want a knife inserted into the cake to come out clean but don't over cook as the cake can dry out. Also I covered my cake with foil near the end of the cook time as it was staring to get quite dark around the edges.
Once the cake is cooked remove from the oven and tip out onto a cooling rack and allow to cool completely before icing.
For the icing - remove coconut cream from the fridge. Open the can and scoop out all of the thickened cream from the top of the can (approx half) and place in a bowl. Save the remaining liquid and use in another recipe like this one or in a smoothie or soup. Add the coffee to the coconut cream and mix well with a whisk until there are no lumps.
Melt the chocolate and honey together in a bowl in the microwave or in a double boiler on the stove. Add melted chocolate to the coconut cream and whisk well until smooth. Place the bowl in the fridge stirring every 10 minutes until the mixture cools and thickens.
When the icing is ready and the cake is cool. Ice your cake and decorate. I used some chopped roasted almonds, crushed coffee beans and melted chocolate ( 50g of 90%.)
Serve and enjoy!
To store. Wrap the cake in clingfilm and place in the fridge. Remove an hour or two before serving to allow cake to come to room temperature.