(Makes 1 × 22 cm cake)
Preparation time 10 minutes
Baking time 30–40 minutes
What you’ll Need
- ¼ cup coconut sugar (or maple syrup or rice malt syrup)
- ¼ cup raw cacao powder
- ¼ cup coconut oil, warmed until liquid
- ¼ cup nut butter (I like macadamia)
- 1 tsp vanilla paste
- 1 tsp instant espresso powder
- 1 cup just-boiled water
- ½ cup coconut flour (or buckwheat flour)
- ½ cup almond flour
- 1 tsp baking powder
- pinch of salt
- 3 eggs, lightly beaten
- raspberries and/or roasted nuts of your choice, for decorating
- ⅓ cup raw cacao powder
- ½ cup coconut oil, warmed until liquid
- ½ cup coconut cream
- 2 Tbsp maple syrup (or rice malt syrup)
- ½ tsp instant espresso powder, dissolved in 1 tsp hot water (optional)
- pinch of sea-salt flakes
- 2–3 Tbsp peanut butter or nut butter (optional)
What to do
- Preheat the oven to 170 °C and lightly grease a 22 cm round cake tin.
- Mix together all of the cake ingredients, except the eggs. When you have a smooth batter, add the eggs and mix again until combined.
- Pour the batter into the cake tin and bake for 30–40 minutes, or until the cake is just cooked through and a skewer inserted into its centre comes out clean.
- To make the ganache, mix all the ingredients until smooth, altering the quantities to suit your preferred consistency.
- Once the cake has cooled completely, pour over the ganache and decorate with fresh raspberries and/or roughly chopped roasted nuts, and serve as soon as possible.
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