Ingredients

Dry

1 ⅓ cups of coconut sugar 

2 tsp of baking powder

1 ¼  cups of oat flour (To ensure gluten free if needed use uncontaminated oats) 

1 ¼ cups of brown rice flour 

¾ cup of cacao powder 

¼ tsp salt 

Wet 

2  cups of plant milk (almond, cashew, rice etc) 

2 tablespoons of apple cider vinegar

⅔ cup coconut oil 

1.5 tablespoons of freeze dried instant coffee, prepared into a liquid. (30ml of boiling water, add coffee stir until a shot of coffee is made); If you have a fancy coffee machine at home this can be replaced with simply a shot of coffee. 

200g dark chocolate chips (to be melted) 

Ganache Icing 

150g of dark or mylk chocolate chips 

300ml of coconut milk (from the can, full fat) 

Flax ‘egg’

1 tablespoon of flaxseed meal 

2 tablespoons of water 

Equipment

Oven

Stove 

Kettle 

2x round cake pans

Method

1. Preheat the oven to 170 degrees celsius (fan forced oven used). Line 2 of your desired baking tins with parchment paper. I used round baking tins. 
2. Make flax egg by adding the flax meal and 2 tablespoons of water to a small bowl. Stir until combined and set aside to thicken. 
3. Prepare instant coffee or shot and set aside. 
4. In a deep mixing bowl sift both flours, baking powder, and cacao powder. 
5. Add coconut sugar and stir until all dry ingredients are combined. 
6. Using a large mixing spoon, make a well in the center of the sifted dry ingredient and set aside. 
7. Melt dark chocolate using your preferred melting method (double boiler, microwave etc). 
8. Add coconut oil to the melted chocolate, the residual warmth should melt the coconut oil, however if needed return to the heat/microwave for a further 20-30 seconds. 
9. Pour the melted chocolate mixture into the center of the flour well. 
10. Add the prepared coffee, flax egg, plant milk and ACV to the well and mix until a batter is formed. You may need to add a splash of more plant milk depending on how your oats soak up the liquid. 
11. Add half of the cake batter to each of the lined baking tins. 
12. Bake until a toothpick comes out clean. Bake time will vary depending on the oven but usually 15-20 mins. 
13. Once baked, remove from the oven and allow to cool completely for 3- 4 hours. Making sure the cake is not warm in the center as it will make icing more difficult. 

Decorating and Ganache icing 

1. To make ganache, melt chocolate using a double boiler or microwave. 
2. Once all the chocolate is melted and there are no lumps add the coconut milk stirring constantly. 
3. To assemble; If you wish to ‘flatten’ the top of the cake take a serrated edge knife and carefully remove the top crust layer of one of the cakes. It is not essential but it can make the sandwich layer sit nicer. 
4. Take the cooled cakes and spread a layer of ganache on one of the cakes.
5. Place the 2nd cake directly over the ganache half. 
6. Using the remaining ganache, gently spread all over the top and sides of the cake. 
7. This can be enjoyed straight away or refrigerated for 1 hour so the icing sets and becomes even more fudgy. 
8. To decorate you can sprinkle cacao powder, chocolate curls or even dried flowers. 

* Keeps stored in the fridge for up to 5 days.

Purchase our Dark Chocolate Chips here