1/3cuprice bran oilolive oil or melted coconut oil
1tbspapple cider vinegar
2tsppure vanilla extract
1/3cupwater
400mlpremium coconut cream chilled overnightfor the icing
1tbspcacao powderfor the icing
2-3tbsppure maple syrup or rice malt syrupfor the icing
3tbspchocolate chipsto decorate
Instructions
Preheat oven to 170°C
Line a small, round baking dish with high edges (approx. 19-20cm).
Mix chia seeds and 3 tbsp. water. Stir and leave to soak
Combine all dry ingredients thoroughly with a whisk.
Add wet ingredients, including chia seeds mixture and whisk gently until completely combined.
Pour mixture into baking dish, and bake for 40 minutes, until top of cake is just firm to touch.
Let cool in the dish or about 10 minutes. Remove and place onto a wire rack to cool completely.
Open chilled can of coconut cream and use a fork to scoop out all the thick liquid from the top into a bowl. If only about half the can is use-able, repeat this step with a second can.
Whisk or beat coconut cream until smooth. Mix in cacao powder and maple syrup until smooth and light.
Once cake is fully cooled, cut in half horizontally using a sharp knife. Spread 1/3 cream mixture in the middle and the remainder on top.
Gently cut into 12 slices and garnish with chocolate chips to serve.
1/3cuprice bran oilolive oil or melted coconut oil
1tbspapple cider vinegar
2tsppure vanilla extract
1/3cupwater
400mlpremium coconut cream chilled overnightfor the icing
1tbspcacao powderfor the icing
2-3tbsppure maple syrup or rice malt syrupfor the icing
3tbspchocolate chipsto decorate
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Instructions
Preheat oven to 170°C
Line a small, round baking dish with high edges (approx. 19-20cm).
Mix chia seeds and 3 tbsp. water. Stir and leave to soak
Combine all dry ingredients thoroughly with a whisk.
Add wet ingredients, including chia seeds mixture and whisk gently until completely combined.
Pour mixture into baking dish, and bake for 40 minutes, until top of cake is just firm to touch.
Let cool in the dish or about 10 minutes. Remove and place onto a wire rack to cool completely.
Open chilled can of coconut cream and use a fork to scoop out all the thick liquid from the top into a bowl. If only about half the can is use-able, repeat this step with a second can.
Whisk or beat coconut cream until smooth. Mix in cacao powder and maple syrup until smooth and light.
Once cake is fully cooled, cut in half horizontally using a sharp knife. Spread 1/3 cream mixture in the middle and the remainder on top.
Gently cut into 12 slices and garnish with chocolate chips to serve.