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)
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