Coffee and walnut double chocolate cake

Coffee and walnut double chocolate cake

 

Coffee and walnut double chocolate cake

Ingredients

Cake

  • 120 g chickpea flour
  • 40 g amaranth flour
  • 100 g almonds ground
  • 90-100 g coconut sugar
  • 6 tablespoons coconut oil melted
  • 2 teaspoons baking powder
  • 1 chia egg
  • 50 g cacao powder
  • 200 ml almond milk
  • 2-3 teaspoons instant coffee
  • 50 g walnuts chopped

Chocolate topping

  • 60 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 100 g dark chocolate
  • 2-3 tablespoons agave

Instructions

Cake

  1. Preheat oven to 180Β° C. Line a 16 cm springform cake tin with baking paper.
  2. To prepare chia egg simply grind chia seeds in a coffee grinder. Mix 1 tablespoon of ground chia seeds with 3 tablespoons of water. Stir and let it rest for 5 minutes to thicken.
  3. To make coffee: Mix 2 teaspoons instant coffee and 2 tablespoons boiling water and stir well. 
  4. In a large bowl, mix together the dry ingredients: chickpea and amaranth flour, ground almonds, coconut sugar, cacao powder, baking powder, and chopped walnuts.
  5. Now add wet ingredients to the bowl: chia egg, coconut oil, coffee, and 200 ml almond milk. Mix it with a stand or hand mixer for a couple of minutes until it all comes together. If the batter is too thick you can add 1-2 extra tablespoons of almond milk. 
  6. Pour the mixture into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 30 minutes. 
  7. Remove from the oven and let it cool down.

Chocolate topping

  1. Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
  2. Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky. 
  3. Spread the topping all over the top. Put the cake in the fridge for half an hour to allow the topping to firm up.
  4. Decorate with blueberries, blackberries, chocolate...

Recipe Notes

Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.


Related Posts

Avocado chocolate pudding

Avocado chocolate pudding

  Print Avocado chocolate pudding Servings 1 Ingredients 1 medium avocado peeled 2 tablespoons cacao powder 5 tablespoons agave or date syrup 2-3 tablespoons almond milk Instructions Place all the ingredients in a blender. Blend on high speed until it becomes smooth and creamy. Serve […]

Chocolate-hazelnut chickpea flour muffins

Chocolate-hazelnut chickpea flour muffins

    Print Chocolate-hazelnut chickpea flour muffins Ingredients Muffins 100 g chickpea flour 50 g oat flour 100 g toasted hazelnuts ground 70-80 g coconut sugar 40 g cacao powder 5 tablespoons coconut oil 200 ml almond milk +1-2 tablespoons (if the batter is too […]



6 thoughts on “Coffee and walnut double chocolate cake”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.