Ingredients

Sponge Layer

  • 2 cups gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • 1 cup almond meal or ground almonds
  • ⅓ cup almond pulp* (from almond milk)
  • 2 tsp baking powder
  • 12 tbsp maple syrup
  • 8 tbsp coconut oil (melted)
  • 1 cup plant-based milk
  • pinch of salt
  • ½ cup strong coffee (preferably espresso)

Cream Layer

  • 3 cups cashews (soaked overnight or for at least 4 hours)
  • 1 can full fat coconut cream
  • ¼ cup maple syrup
  • ¼ cup coconut oil (melted)
  • optional: 1 tbsp Strong coffee**

Garnish

  • 1 tbsp cacao powder
  • optional: fresh fruit

Directions