Directions

1. Preheat the oven to 180°C.

2. In a large bowl, add the cream, eggs and vanilla extract and whisk.

3. Add the ground almonds (or coconut flour), sweetener, instant coffee granules, baking powder, and salt. Combine with the egg mix until smooth. If you're using coconut flour, don't be alarmed if it looks very runny - it thickens as the coconut flour absorbs some of the liquid.

4. Pour into a lined 8" tin and bake for 25-30 minutes or until just firm on top.

5. Allow the cake to cool fully whilst you make the topping.

6. Add the cream and vanilla extract into a bowl and whisk until soft peaks form (we use an electric whisk here). Add sweetener if required.

7. Either cut the cake in half and fill with cream or add the cream on top of the cake once it's completely cooled.