If you love coffee and you love chocolate this is the recipe for you. This vegan chocolate coffee cake is DELISH and topped with a cashew & coconut frosting it's the perfect healthy sweet treat.
450g mashed banana
½ cup maple syrup
½ cup melted coconut oil
1 teaspoon vanilla extract
2 tsp Organic Mountain coffee
3 cups almond meal
½ cup ground flaxseed meal
1 cup raw cacao powder
2 tsp baking powder
Raspberries, coconut flakes and cacao nibs to decorate (optional).
Preheat oven to 160°C fan-forced and line a cake tin with baking paper.
Blend bananas, maple syrup, coconut oil, vanilla and espresso powder in a blender or food processor until smooth and creamy.
In a bowl combine the almond meal, flaxseed, cacao powder and baking powder.
Pour the banana mixture over the dry ingredients and stir to combine.
Spoon into a prepared baking tin and smooth out the top.
Bake for 1 hour or until a tooth pick comes out clean.
Meanwhile combine all of the frosting ingredients into a blender until smooth.
Once the cake is cool spread over frosting and top with raspberries and coconut.