What you’ll need
1 cup The Healthy Baker Plain Flour
1 cup The Healthy Baker Self Raising Flour
⅔ cup raw cacao
⅔ cup sugar
⅔ cup coconut oil
1 tablespoon flax egg (1 tablespoon flax meal + 2 teaspoon water)
½ cup almond milk
1 teaspoon vanilla essence
1 teaspoon baking powder
1 shot espresso coffee
For the vegan coconut icing
1 can coconut cream
3-4 tablespoon raw cacao
3-4 tablespoon maple syrup
Pre-heat your oven to 180 degrees Celsius and line a cake tin with baking paper.
Make a shot of espresso and leave to cool on the side.
In a bowl, mix the flours, sugar, cacao, vanilla and baking powder.
Combine together then add the coconut oil, the flax egg and combine well.
Add in the nut milk and shot of espresso.
Spoon the batter in a cake tin and cook in the oven for 40 minutes at 180 degrees Celsius.
Leave to cool then spread your favourite icing or my homemade vegan icing below.
For the icing, blend the ingredients together in a blender or food processor
Spread over your cake once it has cooled.
Leave as is or decorate with your favourite fruits.