- 3 c. organic oat flour
- 1 c. sugar
- 1 c. unsweetened applesauce
- 3 eggs
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. vanilla
- 1/2 c. cold Equal Exchange Organic Mind, Body & Soul Coffee
- 1/2 c. Equal Exchange Organic Natural Cashews
- 1 Tbsp. butter
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground cayenne pepper
- 1 c. Equal Exchange Organic Semi-Sweet Chocolate Chips
- 1 Tbsp. butter
- 1/4 c. cold Equal Exchange Organic Mind, Body & Soul Coffee
Preparing the Cake Base:
The next time you brew a pot of coffee, set aside 3/4 cup of the brewed coffee for a delicious dessert! We suggest Equal Exchange Mind, Body & Soul, but you can use your favorite coffee, or even your favorite tea! Place the ingredients for the "cake" base in a large bowl and then mix together on low speed. Spread into a 9" x 13" baking pan. Bake at 325 degrees for around 40 minutes. Watch that it does not burn. Edges should be brown and a toothpick should come out clean when inserted in the center. Remove from oven and allow to cool.
Preparing the Nuts Topping:
While the cake is in the oven or cooling, prepare the nuts to sprinkle on top at the end. Any of your favorite Equal Exchange nuts may be used. Our favorite is cashews. In a medium frying pan, melt butter over low heat while stirring in spices. As soon as butter is melted and spices are stirred through, quickly add nuts. Stir constantly until nuts are coated. Do not allow to burn. Spread the nuts onto paper towels or cloth to cool.
Preparing the Glaze:
When cake is cooled, make the chocolate glaze. In a small pot, melt butter with low to medium-low heat. Add chocolate chips, stirring constantly. As chips begin to "clump" together, add coffee. Continue stirring until all or most of the clumps are gone. Be careful not to burn the chocolate. Taking the pot directly from the stovetop, pour the chocolate over the cake. Use a spoon or spatula to spread it to the edges. Scatter nuts on top. When the chocolate has cooled, cut into squares and serve with coffee!
Submitted by: Lisa Sabatini