This is not my recipe. I am sharing it because it’s good. All credit must go to the fantastic PaleOMG who put in all the leg work here.
This is my version, using butter instead of coconut oil in the cake mix, and substituting flaked almonds with crushed hazelnuts pecans…. just because I felt like it (and ran out of almonds).
For the cake you will need:
- 1/2 cup ground almonds
- 1/3 cup coconut flour
- 1/3 cup dessicated coconut
- 1/2 cup butter, softened
- 1/2 cup coconut milk
- 1/2 cup strong Coffee
- 1/3 cup runny Honey
- 4 eggs, whisked
- 2 teaspoon ground coffee
- 1 teaspoon Bicarb of soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- pinch of salt
- 1 cup of chopped nuts (I used a mix of pecans and hazelnuts, but you choose!)
- 2 tablespoons of coconut oil
- 2 tablespoons runny honey or maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon of vanilla extract
- pinch of salt
To make this beauty….
Mix the whole lot of cake ingredients in a large bowl. Use a mixer for ease, otherwise it gets lumpy.
Grease (and line) an 8″ square tin, preferably with a removable base.
Pour into tin and bake for approx 25 mins, til top is springy and skewer comes out clean.
Whilst baking, get on with the topping……
Add maple syrup/honey – it will bubble up a bit. After a minute or two turn off the heat.
Once cooked, remove the cake from the oven and add the topping, along with residual juice – I like it when the maple syrup sinks into the cake. Squash it down a bit to get the nuts to stick, and leave to cool in the tin.
When the cake is cool enough, remove from the tin and scoff it.
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