• 1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons warm water)
  • ⅔ cup almond milk
  • 1 teaspoon apple cider vinegar (or white)
  • ⅓ cup espresso or strongly brewed coffee
  • 1 cup apple sauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ¼ cup brown sugar
  • ⅓ cup white sugar
  • ½ cup coconut oil melted (or vegetable oil)
  • ½ cup oat flour (use a blender to grind oats into flour)
  • ½ cup almond flour (use blender to grind almonds into flour)*
  • 1 cup all purpose flour
  • 1 tablespoon ground espresso or instant espresso powder
  • 2.5 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup dairy free or semi-sweet chocolate chips

For Streusel:

  • ½ cup brown sugar
  • ¾ cup white flour
  • ½ toasted almonds chopped
  • 5 tablespoons Earth Balance or butter
  • ½ teaspoon ground espresso or instant espresso powder

For Chocolate Espresso Glaze:

  • 1 teaspoon Earth Balance or butter
  • 2 tablespoons chocolate chips
  • ½ cup confectioners sugar sifted
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground espresso or instant espresso powder
  1. Preheat the oven to 350F and spray a springform or round cake pan with oil.
  2. In a small bowl mix the flax egg together and set aside. In a different bowl mix together the almond milk and vinegar and set aside.
  3. In a large bowl mix all of your dry ingredients (oat flour through salt).
  4. In a Kitchen Aid or large bowl whisk together all of your wet ingredients (apple sauce through coconut oil). Whisk in the flax egg and almond milk/ vinegar mixture.
  5. Whisk your dry ingredients into your wet ingredients (through salt) until the batter is smooth. Stir in the chocolate chips until well combined.
  6. In a bowl mix together all of the ingredients for the streusel using your hands to mix in the butter. Mix together until it resembles wet sand.
  7. Pour the cake batter into the prepared pan and then top it with the streusel. Bake in the oven for around 1 hour 15 minutes to 1 hour 25 minutes or until cake tester comes out clean.
  8. To make the glaze microwave the Earth Balance and chocolate chips together in a small bowl for 30 second intervals until fully melted. Be careful not to burn the chocolate. Transfer them to a medium size bowl and whisk in the confectionary sugar and almond milk alternately in two batches. Whisk in the vanilla and espresso.
  9. Once it is finished baking, let it cool for at least 15 minutes and then drizzle on the glaze and serve.

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