This cake was born from a bet with my Dad, that for his Birthday I could make his favourite cake (coffee and walnut) the ‘lotty loves’ way – totally refined sugar and gluten-free, yet still taste absolutely delicious! I won the bet of course and here is the result…
What you need:
FOR THE CAKE
- 3 tablespoons coffee granules mixed with 1 tabelspoon boiling water to form a paste
- 300g ground almonds
- 200g oat flour
- 2 teaspoon baking powder
- 200g coconut sugar
- 50g chopped walnuts
- 3 eggs (beaten)
- 300g full fat natural greek yoghurt (can use coconut yoghurt for dairy free)
- 100ml melted coconut oil
- 2 teaspoons vanilla essence
FOR THE ICING
- 4 tabelspoons maple syrup
- 1 tabelspoon coffee granules mixed with 1 teaspoon boiling water to form a paste
- 200g pitted madjool dates
- 4 tablespoons melted coconut butter (can use coconut oil)
- A sprinkling of chopped walnuts to decorate
- Preheat oven to 180°/gas mark 5 and line a 20cm round cake tin.
- Mix the dry ingredients together; the ground almonds, oat flour, baking powder, coconut sugar and chopped walnuts in a large bowl.
- Make a well in the centre of the dry ingredients with a spoon and then pour in the wet ingredients; 3 beaten eggs, the yoghurt, coconut oil, vanilla and the coffee mixture.
- Mix everything together well using a hand whisk and then spoon the mixture into the two tins equally and then spread evenly, before placing in the oven for 45-50 minutes.
- Whilst the cake is in the oven… make your icing by placing your maple syrup your coffee paste, pitted madjool dates and melted coconut butter in a blender and wizz up until you have a smooth gooey consistency.
- Once the time is up, take your two cake tins out of the oven and leave to cool completely on a wire rack.
- Once cooled, spread half of you icing mixture on top of one of your cakes, and then place the other cake on top of that to create a sandwich layer.
- Finally smooth the remaining half of the icing on top of the final cake and then decorate with a sprinkling of chopped walnuts.