100 g unsalted butter, at room temperature
50 mL olive oil
100 g applesauce
8 tablespoons agave nectar
2 eggs
2 egg whites
1 cup white all-purpose flour
1 cup wheat flour
2 tsp baking powder
3 tablespoons ground coffee/instant coffee
3 tablespoons milk

For the frosting:
4 Tbsp cold coffee or coffee liqueur
100 g icing sugar

For decoration:
Coffee bean shaped chocolate

Cream butter and agave nectar until pale, then add oil and applesauce. Whisk in eggs, one at a time.
Measure dry ingredients into a bowl, mix thoroughly and then stir into the butter and egg mixture alongside with milk. The resulting batter is quite thick, but still spoonable.
Spoon the batter into a buttered small oven tray (f.ex. 30x30 cm). Bake in the middle of a pre-heated 175 C oven for about 25 minutes, until the cake is cooked (test for doneness with a small wooden cocktail stick).
Let cool.
Mix the coffee and icing sugar into a glossy frosting and drizzle over the cake. Decorate with chocolate 'coffee beans'.

Number of Servings: 16

Recipe submitted by SparkPeople user KELLYHCWONG.

 

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