Moist & delicious with a tangy twist this vegan chocolate cake is a real crowd pleaser.
1/4 – 1/3 coconut oil
2/3 cup apple juice
1/2 cup cacao powder
1 plus cup dates, rinsed and squeezed to remove pits
Warm all ingredients above in a saucepan then cool.
Preheat oven to 180 degrees C.
Add the following ingredients to cooled date mix.
1 1/2 – 2 cups of nut meal (either hazelnut or almond)
1/4 cup coconut flour
2 apples grated
1 heaped tsp baking powder
Stir to combine, pour into cake tin and bake for 30-45 minutes.
When skewer comes out clean it’s ready.
Drizzle with pomegranate molasses and top with toasted coconut flakes.
Serve with fruit and cream or vegan yoghurt.