VEGAN | GLUTEN FREE | DAIRY FREE
We absolutely love the richness of this chocolate cake teamed with the nutty texture of the frosting! It's vegan, gluten free and dairy free, making it the perfect dessert to whip up and serve at a family gathering as it accommodates just about everyone.
Place chia seeds, almond mylk, apple cider vinegar and vanilla extract in a bowl and let sit for 3 minutes to activate the chia seeds.1
Melt coconut oil and mix with raw sugar. Add almond mylk mix and blend with electric beater for 2 minutes on high.2
Add in almond meal, cacao, bi-carb, baking powder and pinch of salt. Mix well.3
Pour mixture evenly into two 20cm diameter greased cake tin and bake in moderate oven for 35-40 minutes.4
To make the frosting, place cashew butter, water and maple syrup in a bowl and whip. Add in coconut oil, lemon zest, lemon juice and dates and mix well.5
Lay out your first layer of cake spread with half of the frosting with half punnet blueberries and half of crushed cashews. Delicately place the next layer of cake on top and finish with the rest of the frosting, blueberries and scattered crushed cashews.6