“A chocolate cake that’s so simple, quick, light, spongy, rich and completely plant-based … well cake
lovers, I have it for you here! My Almond Espresso Chocolate Cake made with Califia Farms XX
Espresso Cold Brew gives it such a delicious flavour and that little espresso hit (I’m addicted) against
the chocolate.” said chef Tom Walton. “The recipe is easy enough for everyday baking and decadent enough for a celebration or dinner party with some vegan ice cream or yoghurt.”
Espresso Coffee and Almond Chocolate Cake Recipe
Makes 1 x 24cm cake
Ingredients:
- 1 1/2 cups self-raising flour, sifted
- ¾ cup good quality cocoa powder
- 2/3 cup almond meal or desiccated coconut
- Pinch salt
- 1 cup brown sugar or maple syrup
- 1 cup mashed, very ripe banana
- 1 cup Califia Farms XX Espresso Cold Brew Almond Milk
- ½ cup water
- 2/3 cup coconut oil
- 2 tbsp icing sugar, optional
- 1 punnet raspberries
Method:
- Preheat the oven to 175C. Grease and line a 26cm springform cake tin with baking paper.
- In a mixing bowl, combine the flour, almond meal, salt, cocoa powder, and sugar.
- Add the banana, almond milk, water, and coconut oil and mix to just combine.
- Pour the mix into the cake tin and bake for 35-40 minutes, until a skewer comes out clean.
- Allow to cool completely before removing from the tin and onto a plate.
- Dust with the icing sugar and serve topped with raspberries and some vegan ice cream or
yoghurt if desired.
About Tom Walton
Tom Walton is a chef and dad from Bondi, Sydney with a focus on family-friendly and plant-based
delicious recipes. Follow his Instagram here: @cheftomwalton
For more details on Califia Farms visit: califiafarms.com.au
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