Vegan Chocolate Espresso Cake
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
250mL canned coconut cream
250g dried pitted dates, roughly chopped
1 tsp vanilla bean powder
1 tsp aluminium-free bi-carb soda
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.