Vegan chocolate cake with caramel ganache sauce


260 grams oat flour 
1 tbsp baking powder
Pinch Himalaya salt
75 grams raw cocoa powder 
300 grams coconut blossom sugar 
180 millilitres hot water
120 ml oat milk
5 tbsp olive oil
1 tbsp white wine vinegar

For the caramel ganache
2 tbsp vegan butter
75 grams coconut blossom sugar
3 tbsp vegan cream

How to
1. Preheat oven to 350 degrees and grease a 8 deep cup cake tray
2. Combine in a large bowl all the ingredients, thoroughly combine.
3. Pour the batter into greased cake tray and bake for 20-25 minutes or until a toothpick inserted comes out clean.
4. Let the cake cool down and remove the cake from the tray.
5. Meanwhile prepare the caramel ganache sauce, melt the vegan butter into a small saucepan and add the coconut blossom sugar and stir until you have a tick brown sauce.
6. Pour the vegan cream and stir until bubbles form.
7. Pour the caramel ganache sauce over the cake & enjoy!