Moist and chocolatey, this ticks all the boxes!


  • 1 flax egg (1 tbsp ground flax, 2 tbsp warm water. Mix together and let gel)
  • ⅓ cup Raglan Food Co coconut yoghurt – Natural Greek-Style
  • ⅓ cup coconut sugar
  • 2 tbsp coconut oil – melted
  • 2⁄3 cup nut milk of choice
  • 1 cup almond flour
  • ⅓ cup coconut flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda


  • ¼ cup Raglan Food Co coconut yoghurt – Natural Greek-Style
  • 1 tbsp peanut butter – smooth
  • 2 tsp maple syrup
  • 1 tbsp cocoa powder
  • Dark (vegan) chocolate chips to go on top


  1. Preheat your oven to 180°C and line a loaf tin.
  2. Mix the wet ingredients together in a bowl. In a separate bowl combine the dry ingredients. Mix the two together and let sit for a minute.
  3. Pour into your prepared loaf tin and bake for 35-40 minutes, until a knife comes out clean.
  4. Allow to cool completely before removing from the pan and icing
  5. For the icing, combine all ingredients except for chips and spread over the cake. Top with chocolate chips
  6. Slice and enjoy!

Thank you to Lara over at @feedinglara for this chocolate dream recipe!

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