November 02, 2020 2 min read

Chocolate Cake With Cashew Coffee Icing & Almonds

Chocolate Cake With Cashew Coffee Icing & Almonds

Rich, decadent dark chocolate cake that is completely plant-based. This cake is topped with silky, coffee cashew icing, a chocolate drizzle, and our coffee-soaked sprouted almonds. This recipe is the perfect combination of ingredients, flavors, and textures. A sweet treat you are sure to love! 

Prep Time: 30 min 

Cook Time: 30 min

Yield: 2 layer, 6 inch round cake


Chocolate Cake

  • 210 grams whole wheat pastry flour (about 1 3/4 cup)
  • 1/4 heaping cup cacao powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 extra ripe bananas
  • 1 cup brewed coffee
  • 1/3 cup maple syrup
  • 2 tbs almond butter
  • 1 tbs apple cider vinegar
  • 1 tsp almond extract

Coffee Cashew Icing

  • 1 cup cashews
  • 8 oz dates
  • 1 cup coffee
  • 1 tsp almond or vanilla extract

Chocolate Drizzle (omit if oil-free)

  • 1 cup cacao powder
  • 1/3 cup coconut oil
  • 4 tbs maple syrup


Chocolate Cake

  1. Preheat oven to 350°F. Cover two 6-inch round cake pans with parchment paper. Set aside.

  2. In a medium sized mixing bowl, whisk together whole wheat flourcacao powder, baking soda and salt. Set aside.

  3. Using a stand or hand mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth. 

  4. In the mixing bowl add coffee, maple syrup, apple cider vinegar, almond extract and almond butter. Mix on low until everything is combined.

  5. Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the cake batter.

  6. Transfer the cake batter to the cake pans.

  7. Bake for 20 to 30 minutes. Insert a toothpick into the center to make sure the cake is baked thoroughly. *Removing the cake from the oven before it is completely baked will cause the center to sink.*

  8. While the cake is baking, prepare the icing. Instructions below.

  9. Allow the cake to completely cool before adding the icing.

  10. Place one of the cakes on a decorative cake pan. Add a spoonful of icing to the top of one of the cakes and then lightly place the second cake on top.

  11. Using a spatula, spread icing onto cake until smooth.

  12. Top with melted dark chocolate. Instructions below. Pour chocolate onto the center of the cake and slowly spread chocolate over the edge with a spoon.

  13. Let sit in the freezer for about 5 minutes to set the chocolate. Then add sliced Daily Crunch coffee-soaked sprouted almonds for added flavor and texture.

Cashew Coffee Icing

  1. Add all ingredients to a Vitamix or high power blender. Blend on high until smooth.

  2. If the icing is too thick, add more coffee or a splash of almond milk. If it is too thin, add more cashews and blend until it has reached desired consistency.

  3. Allow the icing to set in the fridge for about 10-15 minutes before putting it on the cake.

Chocolate Drizzle

  1. In a glass measuring cup, melt coconut oil.

  2. Stir in cacao powder until there are no clumps, then stir in maple syrup until everything is well combined.

  3. You are going to want the chocolate to be thin enough to pour but thick enough to where is won't be incredibly runny. Let sit in the fridge for about 5 minutes to thicken up.


* This recipe was developed for Daily Crunch Snacks by Pure & Plant-Based. Check out the recipe on her site here.

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