Chocolate-mocha cake

Base:

65 g coconut oil
1,5 dl almond milk
1 tbsp instant coffee
2 tbsp cocoa
2,5 dl wheat flour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla sugar
0,5 dl light sugar syrup
1 dl light or dark Muscovado sugar

In a small saucepan heat coconut oil, almond milk and instant coffee, until the oil has melted and the coffee is dissolved.

Mix cocoa, flour, baking powder, cinnamon and vanilla sugar. Add syrup, sugar and coconut oil mixture to the dry ingredients. Whisk until even and pour into a 20cm diameter cake tin and bake at 180 degrees Celsius for 35 minutes. To make the cake in the picture, two 15cm heart-shaped paper cases were used.

Cream:

130 g cashews (soaked for 8 hours)
0,5 dl sugar syrup
1 tbsp cocoa
1 tbsp instant coffee
40 g coconut oil
approx 50 g dark chocolate for garnish

While the cake is in the over prepare the cream. Drain the cashews and put into a blender. Add sugar syrup, cocoa, instant coffee and melted coconut oil. Blend until smooth and spread on cooled cake. Garnish with grated dark chocolate.