In just a few simple steps you can create this taste bud sensation, and relax with a cup of coffee. The best bit.... it just so happens to be dairy-free, wheat-free, gluten-free and nut-free!
For the cake you will need:
- 8oz (225g) dairy-free spread (such as Pure)
- 8oz (225g) golden caster sugar
- 6oz (170g) gluten-free self-raising flour (such as Doves)
- 2oz (55g) cocoa powder/ cacao powder
- 4 eggs
- 2 tsp gluten-free baking powder
- 3tbsp coffee elixir
*to make the elixir, take freshly brewed strong coffee, add to a small saucepan and simmer over a medium heat for around 8-10 minutes until at least half of the liquid has evaporated.
For the frosting you will need:
- 6oz (170g) dairy-free spread
- 12oz (340g) sifted icing sugar
- 2-3 drops of vanilla essence
Pre-heat the oven to 180c/360f/Gas 4, and grease and line an 8” spring form cake tin.
In a large bowl, add the dairy-free spread, caster sugar, gluten-free flour, cocoa powder, eggs, and baking powder and mix until well combined and lump free. Then gently add in the coffee elixir, and carefully stir in.
Pour the cake mixture into the prepared tin and bake in the oven for around 40-45 minutes, or until the cake has risen, and is springy to touch.
Leave to cool for around 10-15 minutes before turning out onto a cooling rack and leaving to cool completely.
Whilst the cake is cooling, you can make your frosting.
Add the dairy-free spread, icing sugar and vanilla extract to a large bowl, and mix until lump free and smooth.
When the cake is completely cooled, cut into 3 layers, and use the frosting to sandwich the layers back together, remembering to keep 1/3 of the frosting for the top of the cake.
We used roasted coffee beans to give the cake a decorative finish before serving.
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