Moist and Sumptuous Vegan Chocolate Cake


Serves: 10-12

225 grams oat flour 
1½ teaspoons bicarbonate of soda
½ teaspoon fine sea salt
1½ teaspoons instant espresso powder 
75 grams raw cocoa powder 
300 grams coconut blossom sugar 
375 millilitres hot water from a recently boiled kettle
75 grams coconut oil (90ml)
1½ teaspoons cider vinegar or white wine vinegar
1 tablespoon chopped almond flakes
1 tablespoon chopped pistachios 

For the icing
60 millilitres cold water
75 grams coconut butter (this is not the same as oil)
50 grams coconut blossom sugar
1½ teaspoons instant espresso powder 
1½ tablespoons cocoa
150 grams vegan dark chocolate, finely chopped 

How to
1. You will need a 20cm/8in round springform cake tin.
2. Start with the icing, though first preheat the oven to 180°C/350°F/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything’s dissolved. Then turn off the heat – but leave the pan on the hob – then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again.
3. Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter) with baking parchment.
4. Put the flour, bicarb, salt and cocoa in a bowl and fork to mix.
5. Mix together the sugar, water, espresso, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients.
6. Then pour into the prepared tin and bake for 35 minutes. 
7. Though do check at the 30-minute mark to see if it is already done.
8. When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don’t want to overdo it.
9. Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.
10. Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed.
11. If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. 
12. Leave to stand for 30 minutes for the icing to set before slicing into the cake & enjoy!

Bon Appétit!

Coconut Custard Tart


Serves 8-10


2 Cup Almond flour
2 Tbsp coconut shreds
4 Tbsp ahorn or maple syrup
3 Tbsp melted coconut oil

1 pack full fat coconut milk (can is also fine)
2 tbsp maple syrup
2 tbsp corn starch
1/2 tsp agar agar 

Topping ideas:
Roasted almond flakes

How to: 
1. Melt the coconut oil in a small pan and pour it together with all the crust ingredients and stir until combined. 
2. Press the mixture into the bottom of a medium tart pan.  
3. Place in the freezer while you prepare the filling of the tart.
4. Heat the coconut milk to a simmer and add all the filling ingredients until it starts to thicken.
5. Pour the coconut custard filling out over the crust and smooth down evenly.
6. Top it with strawberries, blueberries and raspberries.
7. Place the tart in the refrigerator for minimum 2 hours. For the best result keep it 6 hours in the refrigerator.
7. Garnish with roasted almond flakes before serving & enjoy!

Bon appétit!

Note: Keep the pie in the fridge!
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