Prep Time: 1 hr
Yield: Three 6 inch rounds
4 1/2 cups almond flour
1 tsp baking soda
1 tsp Himalayan pink salt
2 tablespoons freshly ground espresso beans or coffee beans (we like to use decaf so you can enjoy this cake all times of the day)!*
1/2 cup coconut oil, melted, plus extra for greasing
3/4 -1 cup maple syrup (depending on the sweetness you like)
2 tsp vanilla extract
4 oz unsweetened baking chocolate
2 tablespoons coconut oil, melted
1/4 cup maple syrup
½-3/4 cup almond or coconut milk
Coconut Mocha Whip
2 13.5 oz cans coconut cream (refrigerated overnight), water drained off
2 teaspoons vanilla extract
1/4 cup maple syrup
2 tablespoons cacao powder
3 tablespoons finely ground coffee (a fine espresso style grind works best)
*if you don’t have a coffee grinder, place your beans in a blender on high for a few 30-60 seconds!
Preheat oven to 350 degrees F.
Prepare 3 six inch cake rounds or 2 eight inch cake rounds by cutting a circular round of parchment paper to fit the base of your pan. Place the circular parchment round inside the cake pan, then grease the sides of the pan with some melted coconut oil.
Place eggs, melted coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, coffee grounds, salt, and baking soda. Mix until batter is formed, then pour into prepared pan.
Bake about 25 minutes until toothpick inserted comes out clean. Allow to cool, then flip cakes out of pans.
When cakes are cool, place a layer of the cake on a cake plate. Spoon 2 tablespoons of ganache onto the cake and gently spread. Then place 2 tablespoon of coconut mocha whip and spread over the ganache. Follow with the 2nd cake layer and then repeat with the chocolate ganache topping, followed by coconut mocha whip. Repeat.
When you have your three layers built, you can sift some espresso grounds over the whole cake if desired. Refrigerate until serving. Cake will last up to 7 days in refrigerator if covered in an air tight container.
To Prepare the Chocolate Ganache:
Melt chocolate and coconut oil in thick bottomed saucepan or double broiler. Remove from heat and allow chocolate to cool. Slowly add maple syrup and stir to incorporate. Transfer mixture to mixing bowl and mix in coconut milk.
To Prepare Coconut Mocha Whip:
Whip coconut cream solids in mixer bowl until thickened. Add vanilla, maple syrup, cacao and ground coffee. Continue to beat until well incorporated.