Serves 8 Ingredients for the cake 18 tbsp oat fFlour 13 Ttbsp Coconut Suger 2 tsp tartaric acid 1/2 tsp Baking soda 4 tbsp raw cacao nibs 3 tbsp applesauce (I use homemade) 90 ml oat milk (I use Provamel) Ingredients for the frosting 1 Full fat Coconut cream (put the can for 4 hours in the fridge, best overnight) Pinch of himalaya salt 1 Vanilla Pod Splash ahorn syrup Topping Handfull Blueberries, washed and drained 1 cup coconut flakes Needs Cake pan 6 inch Parchment paper chilled bowl Handmixer How to 1. Preheat the oven to 350 degrees (175 C) 2. Tear a sheet of parchment paper (I use unbleached parchment paper) and slightly bigger then the 6 inch cake pan. Fold the parchment paper from the bottom to the top and set a side. 3. Add all the dry ingredients in a large bowl and slowly pour over the wet ingredients while mixing with the hand mixer. It should be a creamy and pourable batter. If not, pour a little bit more oat milk. 4. Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 5. Let cool completely before frosting the cake. 6. Meanwhile open the can coconut cream, and pour the liquid into another bowl (use this for a delicious smoothie). Scoop the coconut cream into a chilled bowl and whip the cream together with a splash of ahorn syrup and seeds of the vanilla pod with a handmixer until fluffy. 7. Spread the coconut whip cream completely over the cake and top it with coconut flakes. 8. Serve with blueberries Smoothie tip: 1 cup coconut liquid 1 banana 1 cup frozen blueberries Splash ahorn syrup Blend everything up and enjoy! Bon appétit!