This cake might be nice for those who like the taste of coffee and chocolate.

It is easy to prepare, low in sugar and doesn't contain gluten and dairy. I hope you enjoy the natural and delicious low carb cake, without the guilt.

 Ingredients:

• 1/4 cup of ground flaxseeds

• 1/4 cup of ground pumpkin seeds 

• 1 & 1/3 cups of ground almonds 

•  3/4 cups of water 

•  1/2 cup of coconut sugar or 2-3 bananas 

•  1 tsp of baking powder

•  200g of dark chocolate (minimum 80% cocoa solids)

•  2 tbsp of espresso 

•  1 tsp of vanilla essence

Icing:

•  50g of ground cashew 

•  2 tbsp of melted coconut oil 

•  3 tbsp of espresso 

•  2 tbsp of cacao powder

•  1 tsp of coconut sugar

Preparation:

• Preheat the oven to 180’C. 

•  Combine grounded flax and pumpkin seeds and water, mix well and then set aside.

•  Meanwhile, combine the ground almonds, baking powder, coconut sugar or mashed bananas. 

•  Slowly melt the dark chocolate by placing it in the top of a heatproof bowl set over a saucepan of simmering water. If you microwave the chocolate until it looks melted, you risk burning the chocolate.

•  Pour it into the almond mixture and mix well.

•  Add the vanilla to the flax and pumpkin seeds and stir well.

•  Then pour it into the chocolate - almond mixture and add espresso and mix well until smooth 

•  Pour batter into greased form cake with and then spread the mixture with a spatula.

•  Bake for about 40-50 minutes, then check if the toothpick comes out clean. 

•  Leave to cool in the tin on a wire cooling rack for about 30 minutes, 

•  Then combine all of the icing ingredients until the icing has thickened to a spreadable consistency

•  Spread on a cake and enjoy!