To make the sponge:
2 and 1/4 cup of almond flour
1/4 cup of tapioca flour
1/4 cup of Raw cacao
1/4 tsp of salt
1 tsp of baking soda
1/2 cup of maple syrup
1/2 tsp of vanilla
1/2 cup of coconut milk (or any nut milk but full
fat coconut milk gives such a nice natural sweetness and spongey texture)
Bake at 180 degrees Celsius for 24-25 minutes.
For the chocolate icing:
1/2 cup of vanilla yogurt whipped up with melted 100% vegan chocolate divine.
I don’t need an excuse to bake a full sized cake all for myself Because we made it to the weekend so we all deserve a slice of choccy cake with our cup of coffee for breakfast
The berries were my attempt to make it look summery but in reality berries and chocolate is THE BEST COMBO.
This cake is SUPER easy to make – one bowl, less mess, super easy icing that’s Dairy free and sugar free and needs to be spread on everything