FLOURLESS DARK CHOCOLATE CAKE TO DIE FOR - VEGAN AND GLUTEN FREE

FLOURLESS DARK CHOCOLATE CAKE TO DIE FOR - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Pauline Hanuise

SERVES 4-6

Cake:

100g/3.5 ounces dark chocolate (I used 90 percent)

105g/1/2 cup coconut oil

2 egg replacers (flax, chia, or commercial)

30g/1/4 cup cacao powder

90g/1/2 cup of your favourite sweetener (I used coconut sugar)

1 teaspoon cinnamon

1 pinch sea salt

Frosting:

1 fresh banana

1/2 avocado

1 dash of your favourite plant-based milk

1 tablespoon hazelnut butter (or your favourite nut butter)

1 pinch cinnamon

1 pinch unrefined sea salt

Toppings:

Buckwheat groats, pumpkin seeds, desiccated coconut

To Make the Cake:

Preheat your oven on 392°F/200C and grease a 7-inch tin.  In a mixing bowl, gently melt your chocolate with your coconut oil, stir well.  In another bowl, whisk your egg replacers and add sugar, cinnamon, salt and cacao powder. Mix until well combined.  Add the egg mixture to the coconut oil/chocolate one and mix until consistent and well combined.  Pour the mixture in your tin and bake for about 20 minutes. Check regularly to make sure you don’t over cook it.

To Make the Frosting:

Blend all ingredients and spread on top of your cake once it’s cold.