100g ground nuts
50g flaxseed flour
50g oatmeal flour
30g cocoa powder
100g brown sugar
200g black coffee
2 ea egg
150g coconut oil
5g baking powder
100g coconut butter, softened
1 lime- juice & zest (optional)
100g icing sugar, sieved
200g creme fraiche
Make a strong black coffee, sweeten with honey, when cool, add rum.
Mix the nuts/flaxseed flour/oatmeal flour/baking powder and cocoa power together
Beat the eggs and then add the oil slowly
Attention: ONLY add 150g of the coffee mix into the egg/oil mixture
Now mix together the dry and wet ingredients and stir it well, until the texture is smooth.
Put the mixture into the 20cm baking tin
Bake at 180oC for 35 mins.
When it is ready, let it cool down, until warm, now pour the remaining 50g of coffee on the cake. LEAVE IN THE TIN.
Wait until cools it down properly and now you can take it out.
When cold-beat all the topping ingredients together and cover cake
Sat Fat 30g
Calories 2936 Kcal