Ingredients 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!