I absolutely love anything coffee flavoured, so it is no surprise that this is one of my favourite cakes. This a flourless coffee cake, ideal for a paleo or kept diet which is also sugar free and gluten free. As i am on a veto diet at the moment, I made the icing with butter, but you can substitute it with margarine. And I also spread a layer of hazelnut chocolate spread, just because hahaha. To get the recipe for the chocolate spread just go over the blue word and follow the link. This cake is indulgent, super moist and oh so yummy!
COOKING & PREPARATION TIME: 1 hour
INGREDIENTS FOR A 500lb LOAF/ 10 SLICES:
for the cake:
150gr ground almonds
30gr psyllium husk
2 teaspoon instant ground coffee
250gr mascarpone/ cream cheese
2 eggs
1 teaspooon baking powder
40gr xylitol
10gr stevia
for the icing:
100gr butter at room temperature
1 tsp instant ground coffee
10gr stevia
20gr xylitol
- preheat oven at 350F/ 175C
- oil a 1 lb loaf tin
- prepare the cake mix by mixing well with the robot or an electric whisker the mascarpone/ cream cheese with the sugar and then add the beaten eggs
- mix well the ground almonds, baking powder, instant coffee, psyllium husk, xylitol and stevia and then add to the wet mixture
- pour in the tin loaf and bake in the oven for 35-40 mins or until a wooden skewer comes out clean
- set aside to cool down
- in the meantime prepare the icing by mixing together the butter, stevia, xylitol and instant coffee
- once the cake is cooled, spread the icing on top and then place in fridge to firm up
NUTRITIONAL VALUE PER SLICE energy kcal 247.6 fat 16.9 of which saturated 9.6 carbohydrates 4.9 of which sugars 1.8 fibre 3.5 protein 11.4 salt 0.4
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