Ingredients.
For the cake
1 teaspoon baking powder
1 and a 1/2 cups oat flour
1/3 cup coconut sugar
40 ml olive oil
1 tsp vanilla extract
60g chopped walnuts
2 tbsp heaped instant coffee (dissolved in 40ml water)
6 tbsp coconut yogurt
2 egg whites
For the coffee icing
2 tsp instant coffee dissolved in hot water
100 g erythritol icing sugar, sieved
4 crushed walnuts
Makes: 10 slices
Takes: 25 minutes
90 kcal per slice. 2g protein.
Method.
Pre-heat oven to 170C Fan and grease a cake tin.
Sieve the baking powder and flour into a large bowl. Then stir in the coconut sugar, olive oil, vanilla essence, chopped walnuts, coffee mixture and yogurt.
In a separate bowl, beat the egg whites to soft peaks and then gently fold them into the cake mixture.
Spoon the cake mixture into the cake tin.
Bake for 15-20 minutes in the centre of the oven. Check the cake is cooked through by inserting a skewer into the centre and ensure it comes out clean.
Allow the cake to rest in the tin for a couple of minutes on a cooling rack.
Mix together the coffee and water mix with the icing in a bowl until smooth.
Spread the coffee icing mixture evenly over the surface of the cake.
Decorate the top with the snapped walnut pieces and once the icing has set cut the cake into 10 slices.
Comments