Coffee cake

I admit, I am a coffee lover. Not because it makes me awake and alert, actually I do not feel any difference whether I drink coffee or not. I just love the taste of a good cup of coffee and the feeling of wellbeing when I take that moment for myself. I drink 1-2 cups a day. And I also love the smell and the taste of the coffee in deserts, so now I felt I just had to create a coffee cake. My brother and sister in law were about to come and visit and they love good coffee too, so it was a perfect opportunity.

But what a surprise, when they came and my sister in law told me, that she doesn't like coffee flavour in the food, coffee drinker as she is. Well, she said she will taste it at least and if she didn't like it, she apologizes in advance. Whatever, more cake left for the rest of us, right? 😀 I placed a piece of the cake in front of her, she took a bite and then it went silent... When she "came back" she said: wow, just wow, I mean really, this is amazing, it's incredible, I love it! 

So much for the rest of us to get to eat her share of the cake 😀 Next time I will make the cake when only my husband is at home, because he will definitely not eat it since he hates coffee 😀

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Ingredients for the crust:

  • 2 cups oats
  • 1 cup hazel nuts
  • 1/2 cup coconut oil
  • 1/3 cup maple syrup

Ingredients for the filling:

  • 1/3 cup maple syrup
  • 1 cup cashews
  • 1 can coconut milk
  • 10 tsp coffee extract 
  • 1 tsp coffee ground coffee

Ingredients for the topping:

  • 1 handful hazel nuts
  • 1 handful mullberries
  • 2 tsp coconut sugar
  • 1 tsp ground coffee
  • cranberries
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The crust:

Putt all the ingredients in the food processor and process until well combined, but not over processed

Press the mixture on the bottom of the cake mold.

Don't forget to use parchment paper at the bottom of the mold

 

The filling:

Soak the cashews for at least 2 hours.

If you do not have coffee extract, make really, really strong coffee instead

Take just the solid part of the coconut can content

Blend all ingredients together in a high speed blender.

Take a handful of cranberries and just place them randomly inside the filling while you pour it over the crust

The cranberries goes really well together with the coffee flavour, but you can also use pomegranate instead

 

The topping:

Take all the ingredients but cranberries and grind them in the coffee grinder or the food processor.

You want it to be chunky, not powderised 🙂

Spread on the top of the cake together with some cranberries