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
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)
150g of dark or mylk chocolate chips
300ml of coconut milk (from the can, full fat)
1 tablespoon of flaxseed meal
2 tablespoons of water
2x round cake pans
- 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.
- 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.
- Prepare instant coffee or shot and set aside.
- In a deep mixing bowl sift both flours, baking powder, and cacao powder.
- Add coconut sugar and stir until all dry ingredients are combined.
- Using a large mixing spoon, make a well in the center of the sifted dry ingredient and set aside.
- Melt dark chocolate using your preferred melting method (double boiler, microwave etc).
- 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.
- Pour the melted chocolate mixture into the center of the flour well.
- 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.
- Add half of the cake batter to each of the lined baking tins.
- Bake until a toothpick comes out clean. Bake time will vary depending on the oven but usually 15-20 mins.
- 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
- To make ganache, melt chocolate using a double boiler or microwave.
- Once all the chocolate is melted and there are no lumps add the coconut milk stirring constantly.
- 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.
- Take the cooled cakes and spread a layer of ganache on one of the cakes.
- Place the 2nd cake directly over the ganache half.
- Using the remaining ganache, gently spread all over the top and sides of the cake.
- This can be enjoyed straight away or refrigerated for 1 hour so the icing sets and becomes even more fudgy.
- To decorate you can sprinkle cacao powder, chocolate curls or even dried flowers.
* Keeps stored in the fridge for up to 5 days.