1 cup T55 flour (available at La Cave) or all purpose flour
1/2 cup ground almonds
1/3 cup cocoa powder
2/3 cup coffee, strong brewed coffee
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup white sugar
1/2 cup brown sugar
3/4 cup Avocado Oil (available at La Cave)
Preheat oven to 170 degrees.
In a bowl sieve and mix the dry ingredients including flour, ground almonds, cocoa powder, baking soda and baking powder
In a small bowl whisk the warm coffee with the cocoa powder
In a stand mixer beat the avocado oil with the white and brown sugar until incorporated. Add in the eggs one at a time beating in between.
Add in the dry ingredients in 3 batches while mixing in between on a slow speed. Make sure all the mixture is cleaned off the sides and the bottom and mixed together.
Pour into a lined standard 23cm springform baking tin. Bake for 40-45 minutes or until a skewer comes out clean.
We topped ours with whipped cream, raspberry coulis and crushed freeze dried fruit. But you could top with yoghurt, chocolate ganache, flavoured buttercream and add your favourite dried/fresh fruit.