This gluten free and completely vegan chocolate and coffee cake is just so soft and moist and the coffee filling and frosting add such a creamy texture to it you won't be able to stop diving into it!
Brew some espresso coffee and let it cool down
In a blender add cashews, coffee, until you have a smooth, "spread-able" cream, then add the sugar (or other sweetener) and the vanilla extract, adjusting them to your own taste
Pre-heat the oven at 180° C / 360 F
In a bowl add the brown sugar, the apple sauce (or the eggs) and the seed oil and mix (better if with an electric whisk) for a minute, then with a spatula incorporate the melted chocolate to the batter and set aside
Add the milk to the dry ingredients, mix well then add the chocolate batter and incorporate well
Pour the batter into a well greased baking pan and bake for 45-50 minutes (after 25-30 minutes check the cake by inserting a toothpick, when it comes out dry the cake is ready)
Once baked, let the cake cool down completely before removing it from the pan and slicing it into two discs
Set the first disc on a serving plate, spread a layer of coffee cream and grate some dark chocolate on top
Add the second cake disc, spread the coffee cream and grate some more dark chocolate on top.
Dive into it and enjoy!