Rich coffee cake embedded with crunchy hazelnuts, topped off with a simple date caramel frosting. Vegan & gluten-free goodness.
Ingredients
Cake
1 cup besan/gram flour
½ cup rice flour
⅓ cup cornflour/starch
¼ cup tapioca flour
1½ tsp baking powder
1 tsp xanthan gum
½ tsp salt
¾ cup + 2 tbsp. coconut sugar
½ cup olive oil
3 tbsp. ground coffee powder*
1½ cups water**
1 tbsp. apple cider vinegar
¼ cup hazelnuts, chopped
Caramel Frosting
½ cup pitted dates
2 tbsp. coconut oil
1 tbsp. nut butter (optional)
pinch of salt
Instructions
Pre heat your oven at 325F/160C/Gas Mark 3 and spray/rub your loaf tin with a little oil. (or line a 12 hole muffin pan)
Place your dates into a bowl of hot water, set aside. Alternatively, soak overnight.
For the Cake
In a small bowl, combine the olive oil, coffee powder, water and vinegar. Set aside.
In a large bowl, whisk together all the dry ingredients (except hazelnuts), make a well in the centre and pour the wet ingredients. Stir until smooth.
Fold hazelnuts into the batter.
Pour into your tin, about two-thirds full and bake for 55-60 mins, or until a inserted cocktail stick comes out with a few crumbs on. If you have any left over batter, use for muffins. See below.
IF YOU ARE MAKING MUFFINS, pour into the muffin tins two thirds full and bake for 25-30 mins.
Let cool completely on a wire rack before frosting.
For the Caramel Frosting
Once the cake is cooled and ready for the frosting. Drain your dates completely and add to a food processor along with the other ingredients.
Blend until completely smooth. You can also use a hand blender if necessary.
Put all the frosting on top of the cake and smooth out evenly.
Notes
* I had coffee granules and simple ground them in a pestle and mortar. If you have espresso powder, use 3 tsp instead. ** Recommended: If you want a stronger coffee taste, use 1½ cups of brewed coffee at room temp.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/coffee-hazelnut-loaf-w-caramel-frosting/