This evening’s event at Shoreditch House might be a masterclass, but it’s going to be a real feast, and I just had to make something new. Chocolate it had to be… but I decided to infuse it with coffee and nutmeg. It worked so well in the raw flapjacks I’d made so why not transfer these warming, comforting and energising flavours into a cake. The aroma… well there really is nothing quite like the smell of a freshly baked cake in the oven filling the house. And since the other desserts I’ve made for this evening, Saffron Cheesecake being the star, contain dairy, I decided to make this a vegan cake, with a frosting made of soaked cashews. Utterly divine!
~ Instant coffee granules work fine for both the cake batter and the frosting, but if you have freshly brewed coffee, pour a couple of shots of the brew (needs to be strong) into the batter. The coconut oil is solid at room temperature, hence needs to be melted on a pan, and adding the coffee granules to this means that the granules also melt.
~ you can tell the cake is baked by piercing it lightly with a fork – if the fork is clean, the cake is baked. If the fork has a little cake batter stuck to it, then leave it in the oven for a little longer.
~ flour: if you can’t use wheat flour, use spelt flour or all purpose gluten free flour instead