If you like coffee and chocolate (and lets face it, who doesn’t), you’ll love this chocolate coffee cake created for us by @gingervegan. It’s vegan (obvs), gluten free, easy to make and tastes like heaven. Enjoy!
250ml strong coffee
200g dark chocolate, chopped
150ml aquafaba (water from a can of chickpeas)
100g vegan butter block
100g Roots ‘n Shoots ‘Crazy Good Cacao’ protein
100g ground almonds
100ml vegan double cream (I used Elmlea plant based)
50g dark chocolate, chopped
25g vegan butter
Preheat the oven to 180C and line a 20cm round cake tin with greaseproof paper.
Melt the chocolate and butter together in a small pan or in the microwave on 30 second bursts.
Mix together the protein, sugar and ground almonds, then stir in the coffee and melted chocolate mixture. Mix well.
Beat the aquafaba until stiff peaks form. Mix 1/4 of the aquafaba into the chocolate mixture to loosen it up and then gently fold in the rest of the aquafaba.
Transfer to the prepared cake tin and bake for about 45 minutes or until a skewer inserted comes out clean. Leave to cool in the tin. The cake will sink back slightly as it cools.
To make the chocolate sauce heat the cream, butter and sugar in a small pan until the butter is melted and sugar dissolved. Remove from the heat and stir in the chocolate. Mix well until a smooth sauce is obtained.