Coffee Crumble Cake

If food is the language of love, there is nothing much better than an oven warm, melt in your mouth cake to share the good vibes. Delicious on its own or topped with a coffee cream it is of course best served with a shot of Holy Joe Cold Drip coffee on the side.    

INGREDIENTS

Gluten Free, Dairy free

We use all organic or biodynamic ingredients

Serves 8-10 people

CAKE

• 1 cup cassava flour
• ½ cup coconut flour
• ½ cup tapioca flour
• ¾ cup coconut sugar
• 1 tsp cinnamon powder
• 1 tsp bicarb soda
• ½ tsp baking powder
• ½ tsp good quality salt
• ½ cup macadamia nut oil
• ½ cup activated almond milk
• ¼ cup Holy Joe cold drip coffee
• 2 eggs
• 1 tbsp coconut yoghurt
• 1 tbsp white vinegar
• ½ tsp vanilla extract

CRUMBLE

• 1/3 cup coconut sugar
• 1 tsp cinnamon powder
• 1 tbsp coconut flour
• 1/3 cup activated almonds, roughly chopped
• 2 tbsp macadamia nut oil

TO MAKE 

• Preheat the oven to 180°c

• Line a medium size round cake tin with parchment paper.
• In a large mixing bowl, mix flours, coconut sugar, cinnamon, bicarb and baking soda, and salt until well combined.
• Whisk the macadamia oil, almond milk, cold drip coffee, eggs, yoghurt, vinegar & vanilla in a large bowl, until well combined.
• Mix wet ingredients with dry mix until blended thoroughly.
• Put all crumble mix ingredients in a bowl and mix together until well combined.
• Put half of the cake mix in the cake tin, and top with half of the crumble blend.
• Cover with remaining cake mix, and sprinkle the rest of the crumble over the top.
• Bake in oven for approximately 30 minutes or until a skewer comes out clean.
• Once done, remove from the oven and allow to cool a little in the tin before placing on a rack.
  
  

TO SERVE 

• Serve warm drizzled with coffee cream ( blend a tsp of Holy Joe Cold Drip Coffee into ½ cup thick organic, grass fed cream or coconut cream) or a scoop of coconut ice cream, and a shot of Holy Joe Cold Drip Coffee.