FOR THE CAKE
270g coconut sugar
240g plain all-purpose flour
70g almond flower
1.5 tsp baking soda
1 tsp baking powder
100g Dutch process cocoa powder
Pinch sea salt
½ cup light olive oil
1 ¾ cups almond milk
2 tsp apple cider vinegar
2 tsp vanilla extract
110g apple sauce
1 tbsp dried chili flakes
FOR THE ICING
100g dark chocolate, 70% cocoa solids150g plant based butter like Miyokos
110g powdered sugar
Pinch sea salt
1 tsp vanilla extract
FOR THE DECORATIONS
Fresh chillies (optional)DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit on fan bake. Line 2 x 9” pans with baking paper.
In a large bowl combine the brown sugar, flour, ground almonds, baking soda, cocoa powder and mix until everything is incorporated. Next, gradually add in the oil and milk followed by the vinegar and vanilla. Finally, fold in the applesauce and chili flakes. Be very careful not to over-mix.
Evenly divide the batters between the 2 pans. Bake for around 30 minutes or until bouncy to the touch and a skewer inserted into the center comes out clean.
Allow the cakes to cool for 10 minutes before turning them out onto a cooling rack.
Meanwhile, make the icing. Melt the chocolate over a double boiler and set aside to cool.
In the bowl of an electric mixer, beat the plant based butter, powdered sugar, salt and vanilla together until pale, light and fluffy. Fold through the cooled melted chocolate.
Once the cakes are completely cooled, ice one layer and then place the second layer directly on top. Neatly ice the top of the cake and decorate as desired.
Store in an airtight container for up to 3 days. Serve at room temperature.