Many moons ago, I walked along the Arno with a Lavazza latte in hand. The beauty of the Tuscan river and delightful aroma of my coffee are burned in my memory. This morning, I felt transported back in time to one of my favourite spots in the world, as I sipped on a Café au lait, made with Lavazza’s Gran Selezione – a dark roast, both intense and chocolaty.
That’s what a superior coffee can do. It can move you. It can make memories. It can lift your spirits.
I am SO excited to announce my partnership with the Lavazza Passionista Canada Network! Which means that I am an Ambassador for Italy’s number one coffee brand. As a lover of excellent coffee, I’m beyond thrilled about the opportunity to share these premium coffee products with you, as well as delicious coffee recipes, and lots of fun, caffeinated posts to come.
I LOVE COFFEE!
To celebrate being the newest Lavazza Passionista, I was sent a welcome gift full of coffee goodies. I was more than willing to try out the selection of roasts and create a coffee infused recipe to share with you today.
This is the first of many in this year’s Lavazza Passionista blog series, so stay tuned my coffee loving friends!
To accompany all this amazing coffee, I made a Mocha Coffee Cake using the Classico – which is a medium roast, rich and full-bodied. I prepared the coffee in my new french press and let one cup cool, while I sipped on a hot one and prepared the cake. The cooled cup was the final step in the recipe and made the cake!
This flavourful, moist cake was the perfect thing to pair with an afternoon espresso.
- 3 cups brown rice flour
- 2 Tbsp tapioca flour
- 2 tsp baking bowder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup virgin coconut oil (creamy, room temp)
- 1 cup of coconut or raw organic sugar
- 3 eggs
- 1 cup almond milk
- 1 tsp natural vanilla extract
- 1/2 cup cold brewed Lavazza coffee
- Preheat oven to 350F. Grease a 9-inch round spring cake pan, and line bottom with parchment paper.
- In a medium bowl, mix flour, baking powder, baking soda, and salt. In a small mixing bowl, using a hand beater - cream virgin coconut oil and sugar together. Slowly add in each egg and beat until blended and fluffy.
- Pour in milk and flour mixture into the wet ingredient bowl in intervals. Mixing well each time. Add in the cold coffee and vanilla. Stir until smooth.
- Pour the batter into the cake pan, scraping the sides to get as much in as possible.
- Bake for 50 minutes or until a knife comes out clean in the middle.
- Cool cake completely before releasing the spring and serving.
- Take 1/2 tsp of virgin coconut oil and spread over hot cake. Sprinkle with raw sugar and cocoa.
I hope you enjoy this tasty Mocha Coffee Cake – it really is a delectable treat to munch on while you sip your Lavazza brew. I’m looking forward to the year ahead and all of the ambrosial coffee that is coming your way!!