It took me a few tries to get the texture of this loaf juuust right, but I got there in the end and it is delicious (and packed full of good stuff too!)
It’s also Gluten Free!
Course: Snacks, Desserts
Difficulty: Easy
*Gluten Free (ensure baking powder brand is gf)!
Serving
8 Servings
Prep Time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Serving
8 Servings
Prep Time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
INGREDIENTS
Dry Ingredients
- 150g ground almonds
- 40g coconut flour
- 30g chia seeds
- 30g milled linseed (or flax)
- 1 tsp baking powder
- 35g flaked almonds (extra for decorating)
- 2 tsp instant espresso coffee
- Half tsp salt
Wet Ingredients
- 50g maple syrup
- 3 eggs
- 1 tsp vanilla extract
- 65g melted butter
- 100ml hot water (to dissolve coffee)
Icing
- 75g cream cheese
- 20g butter (room temperature)
- 100g icing sugar
- 1 tsp instant coffee (dissolved in 1 tsp hot water)
DIRECTIONS
- Line loaf tin with baking parchment
- Preheat fan oven to 180°C
- Gently melt butter & allow to cool
- Dissolve instant coffee in boiling water & allow to cool
- Mix all dry ingredients together in a large bowl
- Whisk syrup, eggs & vanilla extract together
- Gently stir butter and coffee into wet ingredients (make sure neither are hot as they will cook the eggs)
- Combine wet & dry ingredients together until smooth
- Transfer into loaf tin and bake for 25-30 minutes (until knife comes out clean)
- Allow to cool fully before icing.
Icing
- Whisk butter, cream cheese & icing sugar with electric mixer until light and fluffy
- Add coffee – beat until smooth
- Decorate cake with icing, flaked almonds!
