Step 1

Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.

Step 2

To prepare chia egg, mix 10 g of ground chia seeds with 5 tablespoons of water. Stir and let it rest for 2-3 minutes to thicken.

Step 3

Mix 2 teaspoons of instant coffee granules with 20 ml hot rice milk and stir well. Set aside.

Step 4

In a large bowl, mix together the dry ingredients: chickpea flour, white rice flour, brown rice flour, tigernut flour, coconut sugar, cacao powder, baking powder, and chopped walnuts.

Step 5

Stir in the wet ingredients: chia mixture, coconut cream, coffee mix, 180 ml rice milk, and 3 tablespoons coconut oil. Mix with a stand or hand mixer for a couple of minutes until it all comes together.

Step 6

Pour the batter into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes.

Step 7

Remove from the oven and let it cool down.

Step 8

Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.

Step 9

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Step 10

Spread the frosting all over the cake.

Step 11

Top with fresh blueberries.