What you need:
For the cake:
- 230g self raising flour
- 1 tsp baking powder
- 2 tsp instant espresso powder
- 50g cocoa powder
- 250g unrefined, muscovado sugar
- 340ml water
- 75g coconut oil
- 4 tbsp Meridian Smooth Almond butter
- 4 tbsp Meridian Smooth Almond butter
- 4 tbsp almond milk
- 100g dark chocolate, chopped
- 150g unrefined icing sugar
To decorate:
- Raspberries, sprinkles, edible glitter or chocolate shavings
Makes: 10 to 12 slices
Takes: 1 hr plus cooling time
Instructions:
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Heat the oven to 180C/160C fan. Line a 23cm spring form tin with grease-proof paper and set it onto a baking sheet.
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Put the flour, baking powder, espresso, cocoa powder and sugar into a mixing bowl and use your hands to break up the lumps of sugar, mixing well.
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Put the water, coconut oil and almond butter into a saucepan and warm. Use a spatula to break up the almond butter until it is all liquid and combined.
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Mix the wet ingredients into the dry ingredients so you have a smooth batter then pour into the prepared tin. Cook for 25 minutes or until the edge of the cake starts to pull away from the tin.
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Leave to cool in the tin for 15 minutes then carefully release and leave to cool completely.
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Make the icing by warming the milk and almond butter in a saucepan. Use a spatula to break up the almond butter and combine with the milk. Once steaming and combined pour over the chocolate and stir until the chocolate melts. If the chocolate doesn’t quite melt with the heat of the almond butter, set the bowl over some hot water and continue to stir until all is melted.
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Sieve in the icing sugar and beat well. Set aside until the cake is cool.
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When the cake is cool, put on a serving plate. Beat the icing and tip over the cake and spread to the edges. Scatter raspberries, sprinkles, edible glitter and chocolate shavings over the top to serve.
