Monday 19 November 2018

Indy Power: Dark chocolate espresso cake

 

Indy Power's dark chocolate espresso cake
Indy Power's dark chocolate espresso cake
Dream: Indy Power' chocolate espresso cake. Photo by Indy Power
Step 1: Mix dry ingredients. Photo by Indy Power
Step 2: Add wet ingredients. Photo by Indy Power
Step 3: Make icing. Photo by Indy Power

Indy Power

This chocolate and coffee creation is the stuff of dreams.

This cake is a dream. It's basically a giant brownie but with rich coffee notes and a silky, mocha frosting.

Gluten-free, dairy-free & vegan

Ingredients

For the cake: 25g ground flax seed

180ml water

160g ground almonds

1 tsp baking powder

75g coconut sugar

200g dark chocolate

1 tsp vanilla extract

30ml espresso

For the icing:

50g cashew butter

30ml/2 tbsp of melted coconut oil

30ml/2 tbsp of maple syrup

45ml/3 tbsp of espresso

2 tbsp cacao powder

Method

1. Preheat the oven to 180⁰C. In a small bowl, combine the flax seed and water and mix well, then set aside.

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Step 1: Mix dry ingredients. Photo by Indy Power

2. In a large bowl combine the ground almonds, baking powder and coconut sugar.

2018-10-13_lif_44668476_I3.JPG
Step 2: Add wet ingredients. Photo by Indy Power

3. Slowly melt the dark chocolate on low heat until smooth. Pour it into the almond mixture and mix well. Add the vanilla to the flax seeds and give it another stir until it's thick, like the texture of a raw egg. Pour it into the chocolate almond mixture and mix really well until smooth.

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Step 3: Make icing. Photo by Indy Power

4. Gradually pour in the coffee while mixing.

5. Grease a spring form cake tin with a little coconut oil and then spread the mixture out evenly with a spatula. Bake for about 40 minutes, or until a cake tester comes out clean. Let it cool completely on a wire rack before removing it from the tin.

6. When the cake is cool, whisk together all of the icing ingredients until smooth. Ice the cooled cake and serve.

Go nuts

If you’re not into coffee or want to make this recipe for kids you can easily leave out the espresso in the cake and the icing.

Just replace it with nut milk and you’ll have a beautiful dark chocolate cake.

Every change counts

I know I've written about this topic before but every day we're seeing more terrifying stats about the plastic filling our oceans and overflowing from landfills, and while I know that banning straws and filling up reusable water bottles won't solve all of our problems, I do think every little helps. Something as simple as your reusable coffee cup really does create change - not just because of the cups you save, but because of how it affects your mindset. Since I started religiously using mine I'm so much more conscious of every single-use item I consume and I'm making a huge effort to be better across the board. If you need a cool one to get you on board, I can recommend a travel mug by Sol Cup, an Australian company that has the most gorgeous colours. solcups.com.

Indy loves

I am so excited that my app, The Little Green Spoon, is now available to download in the App Store. I wanted to create a really simple way to share more recipes with all of you and it's designed to make it quicker and easier for you to use while you're in the kitchen. Everyone who signs up to premium will get loads of exclusive recipes added every month, be able to create automatic shopping lists from your chosen recipes, and save all of your favourites so that you can find them easily. There are so many delicious recipes already on there this month like mushroom masala curry, the best vegan brownies ever, Korean cauliflower wings and loads more - so make sure to check it out!

thelittlegreenspoon.com

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