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Vegan Chocolate Coffee Cake

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If you love coffee and you love chocolate this is the recipe for you. This vegan chocolate coffee cake is DELISH and topped with a cashew & coconut frosting it's the perfect healthy sweet treat.


  • 450g mashed banana
  • ½ cup maple syrup
  • ½ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 tsp Organic Mountain coffee
  • 3 cups almond meal
  • ½ cup ground flaxseed meal
  • 1 cup raw cacao powder
  • 2 tsp baking powder
  • Raspberries, coconut flakes and cacao nibs to decorate (optional).

Coconut frosting

  • 1 cup raw cashews, soaked for at least 2 hours
  • ½ cup coconut cream
  • ¼ cup coconut butter
  • 2 tsp vanilla extract
  • 3 tbsp maple syrup


  1. Preheat oven to 160°C fan-forced and line a cake tin with baking paper.
  2. Blend bananas, maple syrup, coconut oil, vanilla and espresso powder in a blender or food processor until smooth and creamy.
  3. In a bowl combine the almond meal, flaxseed, cacao powder and baking powder.
  4. Pour the banana mixture over the dry ingredients and stir to combine.
  5. Spoon into a prepared baking tin and smooth out the top.
  6. Bake for 1 hour or until a tooth pick comes out clean.
  7. Meanwhile combine all of the frosting ingredients into a blender until smooth.
  8. Once the cake is cool spread over frosting and top with raspberries and coconut.

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