Coffee and walnut double chocolate 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
- 60 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 100 g dark chocolate
- 2-3 tablespoons agave
Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
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.
To make coffee: Mix 2 teaspoons instant coffee and 2 tablespoons boiling water and stir well.
In a large bowl, mix together the dry ingredients: chickpea and amaranth flour, ground almonds, coconut sugar, cacao powder, baking powder, and chopped walnuts.
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.
Pour the mixture into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 30 minutes.
Remove from the oven and let it cool down.
Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
Spread the topping all over the top. Put the cake in the fridge for half an hour to allow the topping to firm up.
Decorate with blueberries, blackberries, chocolate...
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.