2 Cups of oat flour
1 Cup oat milk (I use Provamel)
3/4 Cup coconut sugar
1 Tbsp apple cider vinegar
1 Tbsp Tartaric powder
1/4 Cup melted coconut oil
Splash of ahorn syrup
Handful almond shreds & little bit to garnish
4 Ripe figs cut in half, washed & cut in two
1. Preheat the oven to 180 degrees.
2. Line parchment paper in a baking tin or set a side a non stick baking tin.
3. Combine in a small bowl the oat milk, ahorn syrup and the apple cider vinegar and set a side.
4. Mix in a medium bowl all the dry ingredients. Add the melted coconut oil and mix into the dry ingredients.
5. Add the oat milk mixture to the bowl and stir until the batter is smooth.
6. Pour the batter into the prepared baking tin, top the batter with the figs on top and garnish with a little bit of the remaining almond shreds.
7. Bake the cake for about 25-30 minutes at 180 degrees or until a toothpick inserted comes out clean.
8. Let cool the cake on a cooling rack & enjoy!
170 g self-raising flour
3 Tbsp cocoa powder
12 Tbsp Ahorn Syrup
Pinch Himalaya salt
2 Tsp Vanilla extract
200 ml Oat Milk (I use Provable)
50 g Walnuts
1 Tsp goji berries
1 Tsp sunflower seeds
1 Tsp Pumpkin seeds
1 Tsp almond shreds
1 Tsp puffed quinoa
170 g Dark Vegan Chocolate ( I use Ombar)
1. Preheat the oven to 180 degrees. Line parchment paper in a baking pan.
2. Melt 150g of the chocolate au bain marie.
3. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the ahorn syrup, vanilla extract and pinch of salt. Stir in the oat milk, melted chocolate until combined.
4. Roughly chop and stir in the remaining chocolate and the walnuts, goji berries, sunflower seeds, pumpkin seeds and puffed quinoa.
5. Pour the mixture into the baking pan and spreading it out evenly. Sprinkle over the mixture some almond shreds, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
Tip: serve with a scoop of nana ice cream or vegan ice cream and indulge yourself!