Rich, decadent dark chocolate cake that is completely plant-based. This cake is topped with silky, coffee cashew icing, a chocolate drizzle and coffee-soaked almonds. This recipe is the perfect combinations of ingredients, flavors and textures. A dessert you are sure to love!
This recipe is in partnership with Daily Crunch Snacks. Post may include other affiliate links.
If you love chocolate and coffee, then this recipe is an absolutely perfect dessert for you. It’s a perfect blend of incredibly rich flavors and wonderful textures. Plus, this recipe is completely plant-based/vegan and oil-free just omit the chocolate drizzle.
Your new favorite plant-based chocolate cake!
The cake itself is a moist, rich coffee infused chocolate cake. It’s an almost identical recipe to my chocolate breakfast bread. It’s made with whole wheat pastry flour and cacao powder. The cacao powder gives it a much more decadent flavor than traditional cocoa powder. Additionally, it is a superfood loaded with far more nutrients than cocoa powder. You can read more about the differences between cacao and cocoa powder here.
The icing is a refined sugar-free, coffee and cashew cream icing. It’s made with only 4 ingredients: coffee, cashews, dates and almond extract. This icing is such a great, healthy alternative to other icings. It’s perfectly sweet and pairs so well with the rich chocolate. I LOVE using this icing. It’s the same kind I used on both my pumpkin cake and carrot cake recipes.
Jump to Recipe
This cake is topped with a delicious homemade chocolate drizzle and sliced almonds. These coffee soaked almonds from Daily Crunch Snacks added the perfect crunch and a delicious flavor to this cake.
They are sprouted almonds and are full of great health benefits. First off, they are dehydrated instead of being roasted. Therefore, they retain those nutrients typically lost in the roasting process. These almonds are also soaked, which helps aid in digestion. Because of the way Daily Crunch prepares their almonds, they have a uniquely crunchy texture, which was perfect for this cake!
If you’re interested in trying out these almonds, check out Daily Crunch Snacks website or find them here on amazon. They use all clean ingredients in their almonds and make for a great, healthy snack!
Healthy & Delicious
Besides how absolutely delicious this cake is, one of the best parts of this recipe is that is uses only clean ingredients. It’s dairy-free, eggless, refined sugar-free, vegan/plant-based and almost completely oil-free. Additionally, it’s made with 100 % whole wheat flour instead of all purpose flour. So what does this mean? This cake is completely healthy!!! Does it get much better than an insanely delicious cake that is made with wholesome ingredients. Turns out you can have your cake and eat it too!
If you try this chocolate coffee cake, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!
Chocolate Cake with Coffee Cashew Icing & Coffee-Soaked Almonds
Rich, decadent dark chocolate cake that is completely plant-based. This cake is topped with silky, coffee cashew icing, a chocolate drizzle and coffee-soaked almonds. This recipe is the perfect combinations of ingredients, flavors and textures. A dessert you are sure to love!
Ingredients
Chocolate Cake
- 210 grams whole wheat pastry flour (about 1 3/4 cup)
- 1/4 heaping cup cacao powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 extra ripe bananas
- 1 cup brewed coffee
- 1/3 cup maple syrup
- 2 tbs almond butter
- 1 tbs apple cider vinegar
- 1 tsp almond extract
Coffee Cashew Icing
- 1 cup cashews
- 8 oz dates
- 1 cup coffee
- 1 tsp almond or vanilla extract
Chocolate Drizzle- Omit if Oil-Free
- 1 cup cacao powder
- 1/3 cup coconut oil
- 4 tbs maple syrup
Toppings
- 1 cup Daily Crunch Coffee Soaked Sprouted Almonds
Instructions
Chocolate Cake
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Preheat oven to 350°F. Cover two 6-inch round cake pans with parchment paper. Set aside.
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In a medium sized mixing bowl, whisk together whole wheat flour, cacao powder, baking soda and salt. Set aside.
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Using a stand or hand mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth.
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In the mixing bowl add coffee, maple syrup, apple cider vinegar, almond extract and almond butter. Mix on low until everything is combined.
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Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the cake batter.
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Bake for 20 to 30 minutes. Insert a toothpick into the center to make sure the cake is baked thoroughly. *Removing the cake from the oven before it is completely baked will cause the center to sink.*
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While the cake is baking, prepare the icing. Instructions below.
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Allow the cake to completely cool before adding the icing.
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Place one of the cakes on a decorative cake pan. Add a spoonful of icing to the top of one of the cakes and then lightly place the second cake on top.
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Using a spatula, spread icing onto cake until smooth.
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Top with melted dark chocolate. Instructions below. Pour chocolate onto the center of the cake and slowly spread chocolate over the edge with a spoon.
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Let sit in the freezer for about 5 minutes to set the chocolate. Then add sliced Daily Crunch coffee-soaked sprouted almonds for added flavor and texture.
Cashew Coffee Icing
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Add all ingredients to a Vitamix or high power blender. Blend on high until smooth.
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If the icing is too thick, add more coffee or a splash of almond milk. If it is too thin, add more cashews and blend until it has reached desired consistency.
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Allow the icing to set in the fridge for about 10-15 minutes before putting it on the cake.
Chocolate Drizzle
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In a glass measuring cup, melt coconut oil.
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Stir in cacao powder until there are no clumps, then stir in maple syrup until everything is well combined.
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You are going to want the chocolate to be thin enough to pour but thick enough to where is won't be incredibly runny. Let sit in the fridge for about 5 minutes to thicken up.
Cacao Powder vs Cocoa Powder
Vegan Almond Cookies – Gluten-Free & Oil-Free
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Plant-Based Gingerbread Cookies
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