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...
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
Preheat oven to 350°F. Cover two 6-inch round cake pans with parchment paper. Set aside.
In a medium sized mixing bowl, whisk together whole wheat flour, cacao powder, baking soda and salt. Set aside.
Using a stand or hand mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth.
In the mixing bowl add coffee, maple syrup, apple cider vinegar, almond extract and almond butter. Mix on low until everything is combined.
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.
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.*
While the cake is baking, prepare the icing. Instructions below.
Allow the cake to completely cool before adding the icing.
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.
Using a spatula, spread icing onto cake until smooth.
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.
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.
Add all ingredients to a Vitamix or high power blender. Blend on high until smooth.
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.
Allow the icing to set in the fridge for about 10-15 minutes before putting it on the cake.
In a glass measuring cup, melt coconut oil.
Stir in cacao powder until there are no clumps, then stir in maple syrup until everything is well combined.
* This recipe was developed for Daily Crunch Snacks by Pure & Plant-Based. Check out the recipe on her site here.
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