Chocolate Almond Cake (df, gf*)

A light and chocolatey sponge to accompany Autumn afternoon teas.

Ingredients:

• 2/3c Oats*
• 1/2c Sliced almonds
• 1/3c Buckwheat flour
• 1/4c Coconut flour
• 1/4c Spelt flour*
• 1/4c Fair trade Muscavado sugar
• 1/1/2 tbsp Cacao powder
• 2 tsp Baking powder
• 1/2 tsp Salt
• 1c Organic Almond milk
• 1c Raglan Coconut Yoghurt
• 1/2c Dairy free dark chocolate chunks
• 2 tbsp Coconut oil (melted)
• 2 tbsp Coconut butter (melted)
• 1 tbsp Agave syrup
• 1 tsp Vanilla

Method:

1. Mix all dry ingredients in a large bowl, except choc chunks
2. Mix and melt coconut butter and oil together in a separate bowl, add agave and vanilla
3. Slowly add coconut yoghurt and coconut butter mixture to dry ingredients
4. Fold in chocolate chips
5. Pour batter into cake mould or a lined tin
6. Bake at 180C for 30minutes (approx). Your cake will be browning on top and a toothpick will come out clean.
7. Serve with Raglan Coconut Yoghurt and sprinkle with cacao nibs
8. Optional; ice your cake! I used The Caker’s Vegan Chocolate Icing mix – delicious and decadent! Alternatively, you can make your own dairy free icing. For a creamy, coconutty flavour use Raglan Coconut Yoghurt, a touch of powdered sugar and honey or agave. For a rich chocolate topping mix cocoa powder and powdered sugar, wetting with a smidgen of coconut or almond milk. Adjust quantities to reach your preferred sweetness and consistency.