For the Cake
- 1 1/ 2 cups white spelt flour
- 1/ 2 cup coconut sugar
- 1/ 2 cup light brown sugar
- 1/ 4 cup cocoa powder
- 1 teaspoon baking soda
- 1/ 2 teaspoon sea salt
- 1/ 3 cup coconut oil, melted
- 1/ 3 cup hot espresso
- 1 teaspoon vanilla bean paste
- 1 teaspoon white vinegar
- 1 cup water
To Make the Cake
Preheat the oven to 350ºF. Line a 9 x 5-inch loaf pan with parchment paper.
In a medium bowl, mix together the flour, sugars, cocoa powder, baking soda and salt. Set aside. In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar and water until well combined. Stir the wet ingredients into the dry mixture and mix until just combined.
Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before frosting.
For the Frosting (optional)
- 1 cup cashews, soaked overnight, rinsed and drained
- 1/ 2 cup coconut cream
- 3 tablespoons rice syrup
- 2 tablespoons cocoa powder
- 1/ 4 cup cocoa butter, at room temperature
To Make the Frosting (optional)
Place the cashews, coconut cream, rice syrup and cocoa powder in a high speed blender and blend until smooth. Add the cocoa butter gradually through the top of the blender while the motor is running. Keep blending until you get a smooth cream.
Refrigerate for at least 4 hours (best overnight), stirring occasionally. Remove from fridge and stir well right before using.
Frost cake as desired. Store in the fridge for 3-4 days.