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Vegan Chocolate Coffee Cake

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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