The taste of your new lifestyle!
Close
United Kingdom, London, NW7 3SP 40 Selvage Lane
07494 220164 office@eatshealthy.uk
RAW ESPRESSO LAYER CAKE
  • PREP TIME: 1 HOUR
  • YIELD: 6″ CAKE
  • CATEGORY: CAKE
  • METHOD: RAW
  • CUISINE: DESSERT

Layers of chocolatey espresso and cream meld together in this vegan, gluten-free raw espresso cake.


INGREDIENTS

Base Layer:

  • 1 cup raw almonds
  • 1 cup gluten-free quick oats (or just under 1 cup oat flour or almond flour for a grain-free option)
  • 5 tbsp almond butter
  • 6 tbsp maple syrup
  • 3 tbsp coconut manna
  • 1 tsp instant espresso powder
  • 1 tsp pure vanilla extract
  • ⅛ tsp salt

Cream Layer:

  • ¼ cup blanched almond flour
  • 6 tbsp coconut butter
  • 2 tbsp maple syrup
  • 2 tbsp non-dairy milk or water
  • ½tbsp lemon juice
  • 2 tsp pure vanilla extract
  • 1 tsp instant espresso powder
  • ⅛ tsp salt

Chocolate Layer(s):

  • ¼ cup creamy almond butter
  • 3 tbsp maple syrup
  • 2 tbsp cacao powder
  • 2 tbsp water
  • 1 tbsp coconut butter
  • 1 tsp pure vanilla extract
  • 1 tsp instant espresso powder
  •  tsp salt

INSTRUCTIONS

  1. Have a 6″ springform pan handy (or line a similar-sized Tupperware container with tall sides with some parchment paper for square slices) and set aside. Process all base ingredients into a uniform mixture. Transfer into the prepared pan/container and flatten into a smooth base layer with the back of a spoon (I like to cover with a small piece of parchment paper and press down with a flat-bottomed object to make the layer top smooth and even). Freeze while working on the next step.
  2. Blend all cream layer mixture ingredients until smooth. Transfer into a separate bowl and set aside.
  3. Add all chocolate layer ingredients to the blender and blend until smooth.
  4. Assembly: pour 1/3 of the chocolate mixture over the prepared chilled base layer. Tap down to smooth out. Return to the freezer for about 20 mins to set a little. Then carefully evenly spoon the cream layer on top. Tap down on the counter to smooth out, and freeze for another 20 mins. Top with the remaining chocolate mixture and freeze once again for 5 hours or overnight for the cake to set. Allow the cake to thaw out a bit before slicing and serving. Enjoy! Keep leftovers frozen.

 

recipe from unconventional baker

Add Comment

[]