AuthorTessa Pennick
00DifficultyBeginner

A delicious combination of flavours, this cake is the perfect snack to satisfy your appetite and sweet cravings!

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Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
Cake
 1 cup black coffee (from fresh beans, not instant)
 4 eggs
 2 tsp vanilla essence
 1/2 cup butter melted
 1/2 cup coconut yoghurt
 1 cup dates
 1/2 cup chopped walnuts
 1 cup Changing Habits Rapadura sugar
 2 cups Changing Habits Emmer Wheat flour
 2 tsp baking soda
 1 pinch Changing Habits Seaweed Salt
Icing
 1/2 cup coconut cream
 2 tbsp maple syrup
 1 tsp Changing Habits Cinnamon
 1 tsp vanilla essence
Directions
Cake
1

Preheat oven to 180 degrees Celsius.

2

Line a loaf tin with baking paper.

3

In a bowl, combine the coffee, eggs, vanilla, butter and coconut yoghurt. Mix well.

4

Add the rest of the cake ingredients while continuing to stir until well combined.

5

Pour the mixture into the loaf tin.

6

Cook for 30 minutes or until tested with a skewer and it comes out clean.

7

Let the cake completely cool before adding the icing.

Icing
8

Combine all icing ingredients in a food processor. Place in the fridge for 30 minutes, stirring every 5 minutes or so to thicken up.

9

Ice the cake. and store in the refrigerator.

Ingredients

Ingredients
Cake
 1 cup black coffee (from fresh beans, not instant)
 4 eggs
 2 tsp vanilla essence
 1/2 cup butter melted
 1/2 cup coconut yoghurt
 1 cup dates
 1/2 cup chopped walnuts
 1 cup Changing Habits Rapadura sugar
 2 cups Changing Habits Emmer Wheat flour
 2 tsp baking soda
 1 pinch Changing Habits Seaweed Salt
Icing
 1/2 cup coconut cream
 2 tbsp maple syrup
 1 tsp Changing Habits Cinnamon
 1 tsp vanilla essence

Directions

Directions
Cake
1

Preheat oven to 180 degrees Celsius.

2

Line a loaf tin with baking paper.

3

In a bowl, combine the coffee, eggs, vanilla, butter and coconut yoghurt. Mix well.

4

Add the rest of the cake ingredients while continuing to stir until well combined.

5

Pour the mixture into the loaf tin.

6

Cook for 30 minutes or until tested with a skewer and it comes out clean.

7

Let the cake completely cool before adding the icing.

Icing
8

Combine all icing ingredients in a food processor. Place in the fridge for 30 minutes, stirring every 5 minutes or so to thicken up.

9

Ice the cake. and store in the refrigerator.

Coffee, date and walnut cake