Moist Mocha Cake

Bioflex---Blog-Image---MochaCoffeeCake.jpg

Ingredients

For the base:

  • 1 scoop (30g) Bioflex Nutrition BioFurnace or Proflex in Chocolate

  • 1 cup flour

  • 1/2 cup almond meal

  • 2 tablespoons cocoa powder

  • 1 tablespoon instant coffee

  • 1 teaspoon baking powder

  • Pinch of salt

  • 2 eggs

  • 1/2 cup low fat cream cheese

  • 1/2 cup water or milk

  • 3 tablespoons coconut oil - melted

  • 1 teaspoon vanilla 

  • 40g coconut sugar 

  • 1 tablespoon sweetener of choice - we used Bulk Nutrientsโ€™ Sweetvia

For the topping:

  • 2 tablespoons coconut sugar

  • 1 teaspoon sweetener of choice - we used Bulk Nutrientsโ€™ Sweetvia

  • 2 tablespoons flour

  • 1 teaspoon cocoa powder

  • 1/2 teaspoon ground cinnamon

  • 4 tablespoons coconut oil

  • 3 tablespoons boiling water

Directions

  1. Preheat oven to 180 degrees celsius.

  2. To make the base: Place all base ingredient in bowl and whisk to combine.

  3. Pour into a lined cake tin. 

  4. To make the base: Combine all ingredients to form a runny mix and pour over the base. 

  5. Bake for 30-40 minutes or until a skewer comes out clean.

  6. Allow to cool slightly before removing from the cake tin and placing on a cooling rack.

  7. Serve with grated chocolate, raspberries or your choice of ice cream.

Nutritional Information

Per serve (106g) / Per 100g

Energy (Kj): 1520/1440 | Protein (g): 12/11.3 | Fat (g): 25.3/23.9 | Saturated Fat (g): 15.6/14.7 | Carbohydrates (g): 21.1/19.9 | Sugar (g): 3.7/3.5 | Sodium (mg): 89/84