A light and chocolatey sponge to accompany Autumn afternoon teas.


  • 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
*For gluten free, use gf oats and sub spelt flour for rice flour


  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.

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