This decadent and delicious cake is perfect for a summer afternoon tea party and your guests will love it too! It can be eaten cold or warmed and served with plant based cream or coconut cream.
Ingredients Cake:
- 150g Organic GF plain flour
- 50g Organic almond flour
- 150 g Organic coconut sugar
- 50g Organic cacao powder
- 1 tsp Bicarbonate of soda
- 1 Tsp Baking powder
- Pinch Pink himalayan salt
- 100 ml Plant based milk
- 150 ml Warm water
- 75 ml Organic coconut oil
- 1 tsp Vanilla extract
- 1 tsp Apple cider vinegar
Ingredients Ganache:
- 200 g Organic vegan raw dark chocolate (melted)
- 200 ml Organic coconut cream
- 2 tsp Organic maple syrup
- 1 tsp Vanilla extract
- Pinch Pink himalayan salt
Method:
Preheat oven 175 C degrees Bake for 30 mins
Line and grease cake tin for baking
Cake -Firstly, combine all the dry ingredients in a mixing bowl. In a separate bowl combine all the wet ingredients then, combine the wet and dry ingredients until smooth and pour into your prepared tin. Allow the cake to cool fully before removing from the tin.
Ganache – warm the coconut cream till hot then remove from the heat and add the vegan dark chocolate until it is all combined. Add vanilla, maple and Himalayan salt to finish and place in the refrigerator to cool. Once the ganache is a good consistency spread over the cake and top with berries of your choice, edible flowers or anything else that you like – be creative and most of all
Enjoy……………………..
