Indy Power: The ultimate gluten-free, dairy-free and vegan coffee cake
With dreamy whipped coconut and cacao icing, this coffee cake is a cut above your average joe.
Really whipping the coconut yoghurt is the secret to this thick, pillowy icing - so don't cut corners here.
Gluten-free, dairy-free & vegan
For the cake:
3 tbsp (45ml) strong coffee
175ml chickpea water, from a tin of chickpeas
375ml maple syrup
360g ground almonds
180g buckwheat flour
2 tsp baking powder
1 tsp cacao powder
For the icing:
250g coconut yoghurt
3 tbsp maple syrup
1 tbsp cacao powder
3 tbsp strong coffee
30g toasted nuts
Preheat the oven to 170°C (325°F, Gas Mark 3).
Make a double-strength cup of coffee.
Add the chickpea water to a large bowl and use an electric whisk to whisk on high until stiff peaks form, about 5 full minutes.
Then continue whisking while gradually pouring in the maple syrup and coffee.
In a separate bowl, combine the ground almonds, buckwheat flour, baking powder and cacao powder.
Gradually whisk the dry ingredients into the wet.
Grease two 20cm cake tins. Divide the batter evenly between the two.
Bake for about 35 minutes until a cake tester comes out clean. Leave to cool completely before removing from the tins.
When the cakes are cool, add the coconut yoghurt to a large bowl with the maple syrup and cacao powder, and whip using an electric mixer for about 5 minutes, until whipped and thick.
Pour in the coffee and whisk for another minute. Ice the cakes, then sprinkle with toasted nuts.
Tried this recipe?
Send us photos of your finished dish on Twitter or Instagram using #indoweekend or email weekendmag