From Mira Manek
Mocha cake with nutmeg & mocha cashew frosting
Cake batter mix:
1/3 cup, 20g cocoa powder
1½ cup, 150g wholewheat flour
½ cup, 80g coconut sugar (or brown sugar)
2 tablespoons,
50g agave
1 teaspoon soda bicarbonate
1 teaspoon baking powder
¾ teaspoon nutmeg
1 tablespoon rice vinegar (or any vinegar)
Warm these together in a pan and pour into the cake batter mixture: ½ cup, 65g coconut oil 1 cup, 150ml warm almond milk 2 tablespoons coffee
Cashew frosting
120g cashews, soaked for 2 hours or longer
70g agave nectar
1 tablespoon cocoa powder
Warm together: 40g coconut oil 1 tablespoon coffee
Start by soaking the cashews for a few hours (or overnight). When you're ready to make the cake, start by preheating the oven on 160C or Gas Mark 4 and grease the cake tin with a little coconut oil. To make the cake, place all the cake ingredients in a large mixing bowl, add the warm blend of coconut oil, almond milk and coffee, and whisk together for 2 minutes, or until well blended. Pour the mixture into the cake tin and level the top. Bake for 35-40 minutes.
While the cake is baking, you can make the cashew frosting. Drain all the water from the cashews and place into a high-speed blender together with agave and cocoa powder. Warm the coconut oil and coffee in a small pan so that both melt, pour into the blender, and blend together all the ingredients until smooth.
Once the cake it baked, let it cool down before spreading a thick layer of the frosting. Garnish with nuts or coconut flakes - or just lightly sprinkle with cinnamon.
Notes
~ Instant coffee granules work fine for both the cake batter and the frosting, but if you have freshly brewed coffee, pour a couple of shots of the brew (needs to be strong) into the batter. The coconut oil is solid at room temperature, hence needs to be melted on a pan, and adding the coffee granules to this means that the granules also melt.
~ you can tell the cake is baked by piercing it lightly with a fork - if the fork is clean, the cake is baked. If the fork has a little cake batter stuck to it, then leave it in the oven for a little longer.
~ flour: if you can't use wheat flour, use spelt flour or all purpose gluten free flour instead