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–+ servings

Gluten Free Coffee Cake With Chocolate Icing (Dairy Free)

This gluten free coffee cake is topped with an indulgent chocolate icing for the best of both worlds.
4.41 from 5 votes
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings 10
Author Vicki Montague

Ingredients
  

FOR THE CAKE

  • 100 ml extra virgin olive oil
  • 1 - 2 tbsp ground coffee
  • 1 tbsp boiling water
  • 120 ml coconut syrup - (I use Coconut Merchant)
  • 3 medium organic eggs
  • 180 g Free From Fairy self raising flour blend
  • 45 g ground almonds

FOR THE ICING:

  • 120 g raw cashews
  • 3 organic unsulphured dried apricots
  • 30 g cacao powder or cocoa powder
  • 10 ml coconut syrup - (I use Coconut Merchant)
  • 5 tbsp water
  • 1/2 tbsp extra virgin olive oil

Instructions
 

  • Place the coffee granules into the boiling water and stir well
  • Whisk together the olive oil, coconut syrup, eggs and coffee until well combined
  • Add the flour and ground almonds and whisk again for around 1 minute
  • Place the mixture into a greased 20cm high sided cake tin and bake for 25 - 30 minutes at 180 degrees C, 160 degree fan, gas mark 4 until firm to touch
  • To make the icing place all the ingredients into a high speed blender and blend until completely smooth
  • When the cake is cool, spread the icing on the top and enjoy.