Vegan Espresso Celebration Cake

Vegan Chocolate Espresso Cake

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Vegan Chocolate Espresso Cake

Seriously dense, seriously delicious, seriously hard to believe it’s Vegan!

vegan || paleo || soy free || gluten free || dairy free || grain free || egg free || nut free

Vegan Espresso Celebration Cake

As my young family grows, there is increasing pressure to perform extraordinary multi-tasks throughout the Festive Season. Christmas shopping, gift wrapping, Santa-impersonating, the reporting of behaviour to said Santa and extra catering, make it a very demanding time of year. To combat the extra load, it’s the time-saving recipes that help me get ahead, or least minimise that stress.

On that note, I was recently confronted with the challenge of pleasing many a dietary requirements for a special occasion celebration and needless to say, with a little dark chocolate, a shot of my favourite espresso and some other allergy-sensitive ingredients, I mastered it in the form of this Vegan Chocolate Espresso Cake.

Top it with fresh berries and serve with vanilla ice-cream. It’s only a small cake, however, it takes 5 minutes to prepare and 35 minutes to bake so it’s nothing to whip up few batches.

You will need a blender, saucepan, mixing bowl and 18cm cake tin.

Enjoy!

Vegan Espresso Celebration Cake

Vegan Chocolate Espresso Cake


Course Dessert
Keyword Cake, Chocolate Cake, Dairy Free Chocolate Cake, Espresso Cake, Grain Free Chocolate Cake, Nut Free Cake, Paleo, Paleo Espresso Cake, Vegan, Vegan Cake, Vegan Chocolate Cake
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Author Catherine Noonan

Ingredients

100g dark chocolate

100g coconut oil

250mL canned coconut cream

1/4 cup hot water

1 shot espresso coffee

250g dried pitted dates, roughly chopped

1/2 cup coconut sugar

1/2 cup buckwheat flour

  • 1/4 cup raw cacao powder

1 tsp psyllium husk

1 tsp vanilla bean powder

1 tsp aluminium-free bi-carb soda

Instructions

Preheat a fan-forced oven to 160 degree Celsius.

Grease an 18cm round cake tin with coconut oil, line with baking paper and set aside.

In a small saucepan, gently melt the dark chocolate and coconut oil.

Add the melted liquid to a blender, together with the coconut cream, hot water and espresso shot. Blitz until smooth.

In a separate mixing bowl combine the coconut sugar, buckwheat flour, raw cacao powder, psyllium husk, vanilla bean powder and bi-carb soda. Poor the mixture from the blender into the bowl and combine gently with a wooden spoon.

Scrape the batter into the cake tin and bake for 35 minutes. Allow to cool before serving.

Vegan Espresso Celebration Cake

Vegan Espresso Celebration Cake

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