Chocolate Coffee Cake with Blueberries - a collaboration with Pod & Parcel

Breakfast Desserts Snacks

As much as we're chocolate-lovers here in the office, we love a good morning cup of coffee too. We've partnered up with our eco-friendly & Melbourne-based counterparts, Pod & Parcel to bring to you our collab Chocolate Coffee Cake.

The coffee shots add depth to this cake while the berries add tartness and balance out the sweetness from the chocolate chunks.

It's the perfect combination of flavours!

As per usual, it's plant-based. But let us tell you...you're not even going to notice!

Chocolate Coffee Cake with Blueberries - a collaboration with Pod & Parcel

Print Recipe

10-12

ingredients

Chocolate Coffee Cake
1-2 shots of Pod & Parcel, we used a combination of Fassoli and Munro as pictured.
1 tbsp. plant-based milk of choice
1/2 cup Loving Earth coconut oil see product
200g Loving Earth coconut sugar see product
100g spelt flour
100g gluten free flour of choice
1 tsp. baking powder
1 tsp. bi-carb
4 flax eggs, (made with 3 tbsp. water per tbsp. of flax meal)
80g Loving Earth Dark Chocolate, roughly chopped see product
2 punnets of fresh blueberries or 1 cup frozen blueberries
Maple syrup

method

Step 1Heat the oven to 180 degrees Celsius. Grease and base-line a round cake tin with non-stick baking paper. Freshly brew your Pod & Parcel Coffee Pods in your coffee machine and mix in 1 tbsp. of plant-based milk.
Step 2To make the flax egg, combine 4 tbsp. of the flax meal with 3 tbsp. of water for every tbsp. (12 tbsp. of water, in total). Set aside and let it thicken for approximately 10 minutes.
Step 3Put all the dry cake ingredients with the coffee mixture and flax eggs in a large bowl. Whisk to combine for 2 minutes until light and fluffy.
Step 4Pour half of the cake batter into the prepared tin and spread evenly. Pour the punnet of blueberries or frozen blueberries over the cake batter. Top the arranged blueberries with the remaining half of the cake batter. Neatly arrange the remaining punnet of blueberries over the cake.
Step 5Divide the mix equally between the prepared tins and bake for 25-30 minutes or until a skewer poked into the center comes out clean. Cool completely.
Step 6Once the cake has completely cooled, lightly brush the cake with the desired amount of maple syrup. Cut into slices and serve.