Mini coffee cakes 


– 115 g dairy-free butter (I used Pure)

– 30g coffee flour (I used CruKafe)

-120g gluten-free flour mix (I used Dove’s Farm self-raising)

– 3 eggs

-1-2 tap vanilla extract or seeds

– 1 tsp each baking soda and powder

– 2 packs Beanies vanilla, or other instant coffee (dissolved and cooled)

– 50g coconut sugar


Cream butter and sugar together in a large mixing bowl.  Mix in the eggs, coffee and vanilla.  Fold in flour, coffee powder and raising agents and powders. Bake at 180 for up to 20 mins (depending on size of tin – mine was a 10×10 one and it took about 18 mins).
Cut out using cookie cutters – sandwich together with filling of choice (suggestion below) and top as desired!

My filling was a raw caramel made using 40g dates and 30g cashews soaked in almond milk and blended with 2 tsp maca.  If too thin, add a little rice protein to thicken up.  The topping was normal icing (I had to use standard icing to satisfy the sweet tooths of my work colleagues!!) with a sprinkle of crushed walnuts and dark chocolate covered coffee beans from Nero.

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