Ingredients 2 cups oat flour 2 tsp tartaric acid Pinch Himalaya salt 4 tbsp coconut oil 1 ¾ coconut blossom sugar 2/3 cup oat milk ( I use Provable) 1 tsp vanilla powder ¾ cup almond yogurt ( I use Abbot Kinney’s) Glaze 1 cup powdered Sugar 2 tbsp lemon juice ½ vegan chocolate bar Dry edible flower petals or anything to your own taste 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 30-35 minutes or until golden brown and a toothpick inserted comes out clean. 4. Let the cake cool down and remove the cake from the tray. 5. Meanwhile prepare the glaze, stir the lemon juice into the powdered sugar to make a smooth and pourable glaze. 6. Pour or drizzle the glaze over the cake. 7. Melt the chocolate au bain marie and drizzle it over the powdered sugar glaze. 8. Garnish with dry edible flower petals, almond flakes or anything to your own taste & enjoy. Bon appétit!