Natural Food Sweet

Cocoa and coffee cake

Written by Veronica Lavenia

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

Serves 6-8

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

PH: Veronica Lavenia

Cocoa and coffee cake: Method

  1. 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.
  2. Add the melted chocolate. In another bowl, mix the flours, starch, baking powder, coffee (or barley coffee powder) and cocoa.
  3. 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. 

Don’t miss:

Italian Coffee: a guide

Cocoa and hazelnut truffles

Vegan chocolate chips cookies


About the author

Veronica Lavenia

PhD (former University academic).
Italian based writer and magazine contributor.
Authors of six books (five cookbooks), some of her works have appeared in the most popular International food magazine, as "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea"; "Gluten free Heaven";" TML", among others.
Food Connoisseur.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Founder of the EVOO Column at "The Wolf Post".
Translator at "The Wolf Post".