INGREDIENTS

• 4 tblsp fresh brewed coffee

• 1 1/3 cup almond milk

• 3 tblsp flax meal

• 2 eggs

• 1/3 cup oil (olive or rapeseed)

• 1 tsp vanilla extract

• 2 cups wholemeal flour

• 1 tsp baking powder

• ½ cup maple syrup

• ¾ cup chopped walnuts

• ½ tsp salt

• 1 tsp baking soda

​

Frosting:

• 2 cups coconut cream (or philadelphia if you

       don't mind dairy)

• 1 tsp vanilla essence

• 3 tblsp cooled coffee

• 4 tblsp maple syrup

• extra walnuts for topping

 

METHOD

1. Prepare one 8 inch round tin or 2 smaller rectangular tins

2. Preheat the oven to 170 degrees celcius

3. Brew the coffee first and then leave to cool

4. Add the walnuts to a bag and, using a rolling pin to gently crush the nuts into smaller pieces, then add to a large mixing bowl

5. Beat the eggs in a separate cup and add to the bowl with nuts

6. Next add the rest of the cake ingredients to the bowl and mix well

7. Fill the cake tins equally and bake for 25 mins until a spike inserted comes out clean, in shallower tins, they will cook quicker, so keep an eye on them

8. Once baked, set aside and allow to cool​ and prepare the icing

9. The icing is optional, because I love the cake as it is, but the icing is really delicious, or I also like to eat the cake with thick coconut cream

10. Mix the topping ingredients, except for the walnuts to leave for decorating 

11. When using the round tin, I gently cut the cake in half and separated the filling between the middle and the top of the cake then topped with halved walnuts

12. Enjoy IT and don't eat too fast!