Prep Time:
minutesCook Time:
minutesTotal Time:
35minutes minutes

For the sponge:

▢60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
▢200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
▢1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
▢8 tablespoons maple syrup (or sub any other sweetener)
▢150 g (1 ¼ cup) ground almonds (almond meal) **
▢150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
▢2 heaped teaspoons baking powder (ensure gluten-free if necessary)
▢¼ teaspoon bicarbonate of soda (baking soda)
For the coffee mixture:
▢400 ml (1 ⅔ cup) coffee , strong and warm
▢2 tablespoons liqueur of choice to taste (ensure vegan/gluten-free if necessary)
For the mascarpone:

▢800 g (28 oz) tins of full-fat coconut milk ***
▢4 tablespoons lemon juice
▢5 tablespoons maple syrup (or sub any other sweetener)
▢1 teaspoon vanilla extract
To assemble:
▢Cocoa powder , for dusting

For the cake:

Continued on next page

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