The ultimate healthy Valentine’s Day cake!

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Want to seriously impress this Valentine’s Day? Free from gluten and refined sugar, this sexy chocolate, mocha and coffee layer cake from Kate Bradley’s new book Kenko Kitchen (Hardie Grant; $40) is perfect Valentine’s Day fare!

Kenko Kitchen, Kenko Kitchen book, Kenko coffee layered cake recipe, Coffee layered cake, healthy cake recipe, gluten free cake recipe, refined sugar free, gluten free, dairy free cake recipe

Chocolate, mocha and coffee layer cake

Serves 6

Prep time: 30 minutes

Cooking time: 30 minutes

Ingredients

Cake base

225 g (8 oz/1 ½ cups) light buckwheat flour
240 g (8½  oz/1½ cups) brown rice flour
100 g (3½ oz/1 cup) ground almonds
2 teaspoons baking powder
1 teaspoon bicarbonate of soda (baking soda)
1 tablespoon cacao powder
1 tablespoon tapioca flour
1 teaspoon salt
105 g (3½ oz/½ cup) stevia
125 ml (4 fl oz/½ cup) rice malt syrup
250 ml (8½ fl oz/1 cup) plant-based oil
190 ml (6½ fl oz/ ¾ cup) coconut oil
250 ml (8½ fl oz/1 cup) plant-based milk 
30 g (1 oz) flaxmeal
125 ml (4 fl oz/ ½ cup) water
 

Mocha layer

60 ml (2 fl oz/ ¼ cup) espresso or cold brew coffee
30 g (1 oz/ ¼ cup) cacao powder

Coffee layer

80 ml (2½ fl oz/⅓ cup) espresso or cold brew coffee
1 tablespoon stevia
1 tablespoon buckwheat flour
1 tablespoon brown rice flour

Chocolate layer

40 g (1½ oz/⅓ cup) cacao powder 

Filling

1 avocado, stoned
1 banana
30 g (1 oz/ ¼ cup) cacao powder
45 g (1½  oz) stevia (or more if you prefer sweeter)

Icing

350 g (12. Oz/2 cups) stevia icing mix (Sporteluxe tip: try Natvia Icing Mix to taste)
1 teaspoon vanilla extract
125 ml (4 fl oz/½ cup) coconut cream, plus a little extra if needed
30 g (1 oz/ ¼ cup) cacao powder

Method

  1. To make the cake base, mix all the ingredients in an electric mixer until combined. Divide the batter into 3 separate bowls.
  2. Preheat the oven to 180°C (350°F).
  3. For the mocha layer, mix the espresso and cacao into the mixture in one of the bowls. Then pour the mixture into a greased 18.5 cm (7 ¼ in) cake tin.
  4. For the coffee layer, mix the espresso, stevia, buckwheat flour and brown rice flour into the second bowl and then pour into another greased cake tin.
  5. For the chocolate layer, mix the cacao into the third bowl and pour into another cake tin. Bake the cakes in the oven for 30 minutes or until a skewer comes out clean. Alternatively, if you only have one cake tin, you just repeat the process 3 times until you have cooked each cake.
  6. Let the cakes cool completely then remove from the tins.
  7. To create the filling, mix the avocado, banana, cacao and stevia and beat with an electric mixer until light and fluffy.
  8. Place the coffee layer cake on a plate and spread the top with the avocado mousse filling. Next, top with the mocha cake, and spread over more mousse, and finally add the chocolate layer on top.
  9. To make the icing, mix all the ingredients, except the cacao, and beat with an electric mixer until combined. Halve the mixture and stir the cacao into one half. Spread the mixtures onto the cake, a little bit of each at a time (I use a cheese knife), swirling occasionally until the cake is fully coated. Place in the refrigerator until you’re ready to serve.

 

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