DOUBLE CHOCOLATE COCONUT CAKE

vegan - chocolatey - soft - simply delicious

INGREDIENTS

DRY INGREDIENTS

3 tbsp cacao powder

125 g coconut flour

125 g whole wheat flour

1 tsp baking powder

a pinch of salt

1/2 tsp vanilla extract

1 tsp flaxseed powder

50 g brown sugar

80 g dark chocolate

LIQUID INGREDIENTS

150 ml plant-based milk

1 tbsp apple cinder vinegar

100 g vegan butter

GLAZE

2 tbsp coconut oil

2 tbsp cacao powder

1 tbsp agave syrup

GOOD TO HAVE: small & large bowl, spatula or whisker, small springform pan (about 20 cm diameter)

HOW TO

1. Pre-heat oven to 350°F or 180°C. In a small bowl mix melted vegan butter with apple cider vinegar and plant-based milk until well combined. In a large bowl, add coconut and wheat flour, cocao & baking powder, flaxseed powder, brown sugar, vanilla extract and salt.

2. Add liquid ingredients to the dry ones and whisk until everything is well combined. Cut chocolate in small chunks and add them to the batter. Once again mix well.

2. Fill batter into a small springform pan and bake for about 30 minutes and try with a toothpick, when it comes out clean it's done. Let cool down for about 10-15 minutes, then remove it and transfer it to a cooling rack. Slice & Enjoy!