Treat your special someone to this decadent mocha doughnut cake! So rich and sweet no one will know there’s no refined sugar and it’s completely gluten free!
For the Cake
- 1 cup almond flour/meal
- 1/2 cup coconut flour
- 1/2 cup cocoa powder unsweetened
- 5 large eggs (at room temp)
- 1/4 cup unsalted grass fed butter or coconut oil melted
- 3/4 cup honey/maple syrup or granulated stevia baking blend
- 1tsp baking powder (gluten free)
- Pinch of sea salt
- 3/4 cup cold coffee
1. Brew coffee and let it cool
2. Preheat oven to 180 C
3. Grease a round cake tin with butter or oil
4. Combine all wet ingredients in a small bowl
5. Combine all dry ingredients in a large bowl
6. Make a well in middle and tip in wet ingredients. Mix gently until well incorporated
7. Pour into cake pan and bake for 25 to 30 minutes (insert tooth pick or skewer into middle, if it comes out clean it’s done
8. While Cake is baking make you berry compote for jam
9. After a few minutes tip out and allow to cool on a wire rack
10. Cut a little well in the middle to put in your jam/jelly and eat the cut out 🙊
11. Top with frosting once cooled
Sugar free Fudge Frosting
- 170g dark chocolate
- 1/4 cup unsalted butter or coconut oil softened
- 1/4 cup unsweetened almond milk or dairy milk
- 1tsp vanilla
- Optional -for extra sweet add 3tbsp granulated stevia baling blend or coconut sugar
1. Melt chocolate in 30 seconds intervals in microwave
2. Mix in other ingredients and top cake
Berry Jam Compote
- 2 cup berries of choice (fresh or frozen but defrosted)
- 1tsp chia seeds
- Splash of vanilla essence
- Optional -1 tbsp honey or maple syrup
1. Over a medium heat place berries, chia, vanilla in a small pot (add honey if using)
2. Stir continuously with fork or spatula until berries break down in a jam like texture
3. Lower the heat to a real low heat and let sit for 3 minutes
4. Remove from heat and let cool
5. Top into the frosted cake well
I decorated with my raw heart chocolates and a drizzle of raw white choc
Enjoy!
Glow with Shae 