Cocoa and coffee loaf cake is the treat for those who love soft and fragrant cakes. The combination of cocoa and coffee is a winner to have a useful energy to face the day, especially if with barley coffee. Barley is rich in starch, a simple sugar that the body easily assimilates giving us immediately a charge of energy
Barley coffee contains a substance capable of slowing the absorption of carbohydrates, managing to lower the glycemic rate. It also contains Vitamin A, B, E, PP and various minerals: thanks to the presence of many vitamins, barley coffee is able to give you a sprint during a long working day.
Barley coffee reduces blood cholesterol levels and does not contain caffeine.
It was already known in Greek times. Hippocrates discovered the benefits. He drank a barley drink because it gave him a lot of energy.
This delicious loaf cake is dairy and gluten free, made with unrefined ingredients and sweetened with Muscobado sugar. Ideal for breakfast, it is also perfect as a snack or dessert with good ice cream.
Cocoa and coffee cake: Ingredients
80 g (3 oz) Muscovado raw sugar
80 ml (3 fl oz) mild extra virgin olive oil (or high oleic organic cold pressed sunfloer oil)
1 free range organic egg
Pinch of sea salt
80 g (3 oz) dark chocolate sugar, 80%, melted
150 g (5 oz) almond flour
150 g (5 oz) brown rice flour
150 g (5 oz) cornstarch-cornflour
2 tbsp organic baking powder
2 tsp organic instant soluble barley coffee)
2 tbsp raw cocoa powder
150 ml (5 fl oz) brown rice milk
Cocoa and coffee cake: Method
- Preheat the oven at 180° (350°/Gas 4). In a bowl, add the sugar, oil and egg and stir for a minute with an electric mixer.
- Add the melted chocolate. In another bowl, mix the flours, starch, baking powder, coffee (or barley coffee powder) and cocoa.
- Add the vegetable milk and mix until a smooth mixture is obtained. Add the first dough, mix and pour into a mold, lined with parchment paper. Cook for 35 minutes.