Thursday, 25 July 2013


A little bit of coffee never killed anyone, and this is one of those dessert that is truly wicked. I know it’s a pretty classic Italian dessert but this vegan, gluten free version is just as much a match! Not an inferior substitute.

I first made this little treat about 9 years ago. I haven’t actually made it much since then if at all. But it’s a worthy dessert for special occasions, when deliciousness is a must and when you need to impress someone. Carefully, you make the 3-4 simple components and assemble them into mini moist cakes of majesty, pretty easy.

Coffee and chocolate, such classic combinations, add to it the vanilla-ry tropical flavor of coconut and let it whisk you away to the land of taste explosions and perfect marriages. If coffee be the man and sweet rich chocolate be the woman, then the coconut must be the innocent love child of the two.

Eat this with your beloved or at the very least, a dear friend and feed each other or simply relish with a teaspoon to savour each and every moist and rich mouthful of bliss.

Makes 6
Gluten free, vegan chocolate sponge cake

1 cups almond meal
1/2 cup desiccated coconut
1 cups G/F self raising flour
1 cups coconut sugar
150ml macadamia oil
400ml ½ water and ½ soya milk – or milk of your choice
6 tsp gluten free baking powder
2 tsp vanilla paste
1 tsp salt

Mixed together all the dry ingredients. 

Make a well and place in it, the vanilla paste, macadamia oil & balsamic vinegar.

Then add the milk/water combination slowly as you gently beat the water into a batter.

Divide between two trays, pour into a lined flat trays about an inch or so deep.
Bake 180C for 10-15 minutes or until cooked. Test with a bamboo skewer, gently pierce the middle of the cake and if it comes out nice and clean it’s ready.
Remove from oven, allow to cool for 5 minutes, then remove from tray and onto a cake cooling rack. Allow to fully cool.

Please note: Could cook cake on the day before to save time if busy!

Chocolate sauce
½ cup agave
½ cup raw cacao powder
½ cup H2O
2 tsp vanilla

Whisk the above ingredients into a thin-ish paste. As it sits, it will thicken. For best results leave over night whenever possible.

Coconut custard
1 litre Coconut cream
1 tbs light agave syrup
2 tsp vanilla
½ tsp Good salt
2 tbs Arrow root powder (thickener)
1tsp Agar agar (setting agent)

Bring the coconut cream to a gentle boil (just under boiling) then add lime zest & juice, agave, vanilla, salt and stir.

Then mix agar agar & arrow root powder together in a mug, add a little water and mix into a running paste.

Stir in the agar agar mix slowly so it dissipates evenly.  Continue to stir and dissolve the agar agar (it’s a white seaweed) for about 3 minutes.

Place in the fridge to cool and set.

Coffee syrup
2-3 tbs coffee, ground
3 tbs agave
½ - ¾  cup H2o

Optional: add a shot of Kahlua liquor for an authentic coffee kick!

Brew coffee in a plunger (or make a strong couple of shots of coffee)
In ½ cup h2o of boiling water and allow to steep for 20 minutes or until cool.
Add agave syrup to strong coffee and stir.

Chocolate shavings
70% dark organic chocolate

Shave into flakey shards using a sharp knife.

To assemble
Use a food ring (6-8cm deep) to cut a disc, keeping the disc in the base of the ring.

Spoon 1 tablespoon of the coffee syrup evenly over the cake-y disc.

Then add a heaped tablespoon of coconut custard and smooth over the coffee soaked disc. 

Scatter a few shavings of dark chocolate.

Then repeat the process.

Finishing with a large dollop of coconut custard and lots of chocolate shavings.

Refrigerate the individual tirimasu’s for 2-4 hours. Remove rings carefully and serve with a really strong dandelion coffee! So good!

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